Goulash and Spatzle - salt

Method

• To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl.
• Season the meat with the spice mixture.
• Set aside.
• In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke.
• Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.
• Add the onions and cook until wilted, about 3 minutes.
• Sprinkle the flour over the meat and stir until blended.
• Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.
• Add the broth or water, tomato paste and caraway seeds.
• Cover, and simmer over low heat until meat is tender, about 1 to 1 1/2 hours.
• Set aside to cool, cover and refrigerate overnight.
• Reheat the goulash over low heat and season with salt and pepper to taste.
• To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl.
• Set aside.
• Combine the flour and 1 teaspoon of the salt in a separate bowl.
• Slowly add the flour mixture to the eggs and beat until smooth.
• Set aside at room temperature for 30 minutes.
• Preheat oven to 200 degrees.
• Bring a large pot of water to a boil, and add the remaining salt.
• Reduce the heat to a simmer, drop 1/2 teaspoons of the dough into the water and simmer until cooked through, about 2 to 3 minutes after they rise to the surface.
• Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish.
• Add the butter, stir, and keep warm in the oven until ready to serve.
• Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.