Spätsli

Goulasch is nice with anything starchy, like potatoes or macaroni, but the best accompaniment is Spätsli. Spätsli is like tiny little dumpling things, very hard to describe. Made with eggs, flour, salt and milk, the resulting batter is dropped into boiling salted water through a press with holes in it, which makes the yummy little droplets. The recipe follows:

Spätsli (enough for 6 people)

6oo gms plain flour
6 eggs
300 mls milk
2 tsp salt (or to taste)

1. Beat the ingredients with a whisk or wooden spoon until smooth. It should be runny enough to drop from the whisk or spoon in a slow stream.
2. Heat a large pot of salted water to boiling point.
3. Depending on what machine you use (a potato ricer may work if you don't have a spätsli machine, use large holes), press the batter through the holes in the machine so it drops into the boiling water in little droplets about 2-3 cm long.
4. Repeat in batches, skimming the cooked spätsli out with a sieve and putting into a container to keep warm. The spätsli are cooked when they float to the surface.
5. Plate up desired quantity and cover with goulasch sauce.

Slide show of Goulasch with Spätsli