Chef Brian Polcyn
Five Lakes Grill
Detroit Lions

Veal Goulash with Spaetzle
Veal Goulash:
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large onions, diced
3 garlic cloves, minced
2 teaspoons caraway seeds, toasted and ground
2 tablespoons sweet or hot Hungarian paprika
2 teaspoons grated lemon zest
2 tablespoons tomato paste
2 tablespoons red wine vinegar
4 cups low-sodium veal broth or beef broth
2 pounds boneless veal shank, cut into 1-inch cubes
Salt and freshly ground black pepper
1 pound Yukon gold potatoes, peeled and diced
Spaetzle:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup milk
3 large eggs
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper


Make the Veal Goulash:
In a large saucepan, heat the butter and oil over medium heat until the butter is melted. Add the onions and sauté until softened and golden brown, about 10 minutes. Add the garlic and caraway seeds and cook for 1 minute. Add the paprika and lemon zest and cook for about 1 minute, until aromatic. Add the tomato paste, then add the vinegar and broth and stir to scrape up any browned bits from the bottom of the pan. Add the veal, bring just to a boil, season lightly with salt and pepper, then lower the heat, cover, and simmer until very tender, stirring occasionally, about 1K hours. Add the potatoes and cook an additional 15 minutes, or until the potatoes are tender.
Make the Spaetzle:
Meanwhile, bring a large saucepan of salted water to a boil; keep at a bare simmer. Fill a large bowl with ice water and set aside. In a medium bowl, whisk together the flour and 1/2 teaspoon of the salt. In a separate bowl, whisk together the milk and eggs, then whisk into the flour until smooth. Working over the pot of barely simmering water, using a rubber spatula, force some of the dough through a colander with 1/4-inch holes. As the spaetzle float to the surface, about 1 minute, use a skimmer or fine-mesh sieve to transfer to the ice water to cool, then drain. Repeat with the remaining dough. The spaetzle can be prepared a day ahead, covered, and refrigerated.
In a medium skillet, melt the butter with the oil over medium heat. Add the spaetzle and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the parsley, nutmeg, remaining 1/2 teaspoon salt, and the pepper.
Divide the spaetzle among 4 serving bowls, top with the goulash, and serve immediately.