Goulash With Spatzle

• 2 lbs beef round steak, chuck
• 1 lb sliced onion
• 2 tablespoons oil or 2 tablespoons butter
• 3 tablespoons instantized flour
• 1 tablespoon paprika
• 1/2 tablespoon marjoram
• 1/2 teaspoon caraway seed
• 3 tablespoons tomato paste
• 2 cups beef stock or 2 cups beef broth
• salt and pepper
• grated lemon, zest of (to garnish)
• SPATZLE
• 3 1/4 cups flour
• 1 teaspoon salt
• 1/4 - 1/2 teaspoon nutmeg
• 4 eggs, beaten
• 1 cup milk

1. Cut meat into 1-inch cubes.
2. Brown onions in oil in a large heavy flameproof casserole or saucepan.
3. Add meat cubes and brown.
4. Sprinkle with flour.
5. Add paprika, marjoram, caraway seed and tomato paste.
6. Add stock or enough water just to cover meat.
7. Bring to a boil, reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
8. Add additional flour to adjust the consistency, if desired.
9. SPATZLE: Sift dry ingredients.
10. Beat in eggs.
11. Add enough milk to make a heavy dough or batter.
12. Force through large-hole colander into a pot of rapidly boing salted water.
13. Boil for 6-8 minutes.
14. Remove with slotted spoon.

beef round steak, onion, oil, instantized flour, paprika, marjoram, caraway seed, tomato paste, beef stock, salt, lemon, flour, salt, nutmeg, eggs, milk

Taken from www.food.com/recipe/goulash-with-spatzle-56925 (may not work)