Goulash With Spaetzle

• 1/2 cup all-purpose flour
• 2 None eggs
• 4 tbsp butter, 1 1/2 tbsp melted
• 2 tbsp olive oil
• 1 1/2 lb veal escalopes, cut into 1 inch strips
• 1 None large onion, cut into 1/3 inch thick wedges
• 2 stalks celery, sliced
• 10.5 oz green beans, trimmed and halved
• 2 None bay leaves
• 1 tsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/4 tbsp sweet paprika
• 3 cup beef stock
• 1 cup tomato puree
• 2 tsp sugar
• 2 tbsp light sour cream + extra, to serve
• 1 cup fresh flat-leaf parsley, roughly chopped, to serve

1. For spaetzle dough, combine flour, eggs, melted butter, a pinch of salt and 1/2 cup water. Mix until smooth. Set aside.
2. Meanwhile, heat 1 tbsp oil and 1 1/2 tbsp butter over high heat. Cook veal for about 1 min, or until lightly golden but not cooked through. Set aside. Reduce heat to medium-high. Add remaining oil and butter. Saute onions, celery, green beans, bay leaves and thyme leaves for 6 mins. Add garlic and paprika and cook for 2 mins. Add stock, tomato puree and sugar.
3. Bring to a boil then press spaetzle dough through the holes of a colander directly into goulash. Stir to separate spaetzle. Return veal to pan and cook for 1 min. Remove from heat and mix in sour cream.
4. Transfer to serving bowls, top with a dollop of sour cream and sprinkle with parsley.

allpurpose, eggs, butter, olive oil, veal escalopes, onion, stalks celery, green beans, bay leaves, thyme, garlic, sweet paprika, beef stock, tomato puruee, sugar, sour cream , parsley

Taken from recipes-plus.com/api/v2.0/recipes/24129 (may not work)