Beat eggs well and add alternately with the milk to the dry ingredients. Preparation to make the goulash combine the salt 1 teaspoon of the paprika pepper and garlic salt in a small bowl. Beat the eggs into the flour and as you beat the eggs alternately beat in the water and the melted butter. In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve. Heat 1 2 tablespoon of the oil in a large saute pan over medium heat.
Add meat cubes and brown. Dump the flour into a large mixing bowl stir in the salt. Add the onions and cook stirring occasionally until golden and caramelized 10 to 12 minutes. In a large stewpot heat the butter or bacon grease or lard until melted. Add the beef chunks in small portions and brown on all sides but not cook all the way through yet remove each batch as it browns to a covered dish and set aside for now.
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Directions cut meat into 1 inch cubes. Mix together flour salt white pepper and nutmeg. Make a well in the center of the flour and crack the eggs into the well. Heat the remaining 2 1 2. A northern german tradition is to serve the goulash over boiled potatoes.
Brown onions in oil in a large heavy flameproof casserole or saucepan. Add the sweet paprika thyme if using marjoram if using and bay leaf. In souther n german it needs to be served with spätzle a homemade noodle. Brown onions in oil in a large heavy flameproof casserole or saucepan. Directions cut meat into 1 inch cubes.
In souther n german it needs to be served with spätzle a homemade noodle. Season the meat with the spice mixture. Add meat cubes and brown. Cook for one minute. Beat eggs well and add alternately with the milk to the dry ingredients.
