Hungarian Goulash with Spaetzle - Chef Michael Smith

Ingredients

• 1 tablespoon (15 mL) of vegetable oil
• 4 large onions, sliced
• 2 red bell peppers, seeded and diced
• 1 head of garlic, cloves peeled and halved
• 1/2 cup (125 mL) of sweet paprika
• 1 teaspoon (5 mL) of caraway seed
• A 3-pound (1.36 kg) chuck roast, trimmed and cut in 1-inch cubes
• 4 carrots, chopped
• 3 cups (750 mL) of Hungarian red wine or other red wine
• 3 bay leaves
• 1 teaspoon (5 mL) of salt
• 2 tablespoons (30 mL) of red wine vinegar
• 1 cup (250 mL) of whole wheat flour
• 1 tablespoon (15 mL) of cornstarch
• 1/4 teaspoon (1 mL) of salt
• Lots of freshly ground pepper
• 2 eggs
• 1/2 cup (125 mL) of milk
• 1 teaspoon (5 mL) of nutmeg or half of a whole nutmeg, grated
• 1 cup (250 mL) of sour cream