Goulash and Spatzle

• 2 teaspoons salt, plus more, to taste
• 1 tablespoon sweet Hungarian paprika
• 1/2 teaspoon fresh ground pepper, plus more, to taste
• 18 teaspoon garlic salt
• 2 pounds beef chuck, cut into 1-inch cubes
• 1/2 cup lard or chicken fat
• 2 large onions, peeled and chopped fine
• 1 1/2 to 2 tablespoons flour
• 3 cups beef broth or water
• 2 tablespoons tomato paste
• 1 teaspoon caraway seeds
• 4 large eggs, lightly beaten
• 1 cup milk
• 3 cups flour
• 2 teaspoons salt
• 6 tablespoons butter, cut into small pieces
• 1 cup minced parsley

1. To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl.
2. Season the meat with the spice mixture.
3. Set aside.
4. In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke.
5. Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.
6. Add the onions and cook until wilted, about 3 minutes.
7. Sprinkle the flour over the meat and stir until blended.
8. Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.
9. Add the broth or water, tomato paste and caraway seeds.
10. Cover, and simmer over low heat until meat is tender, about 1 to 1 1/2 hours.
11. Set aside to cool, cover and refrigerate overnight.
12. Reheat the goulash over low heat and season with salt and pepper to taste.
13. To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl.
14. Set aside.
15. Combine the flour and 1 teaspoon of the salt in a separate bowl.
16. Slowly add the flour mixture to the eggs and beat until smooth.
17. Set aside at room temperature for 30 minutes.
18. Preheat oven to 200 degrees.
19. Bring a large pot of water to a boil, and add the remaining salt.
20. 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.
21. Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish.
22. Add the butter, stir, and keep warm in the oven until ready to serve.
23. Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.

salt, sweet hungarian paprika, fresh ground pepper, garlic, beef chuck, lard, onions, flour, beef broth, tomato paste, caraway seeds, eggs, milk, flour, salt, butter, parsley

Taken from cooking.nytimes.com/recipes/4680 (may not work)