galuska (spaetzle)
(3 ratings)
Hungarian Galuska Reprinted with permission, Wisconsin DNR Recipe by: Vern Hacker, Fish Control Specialist Wisconsin DNR Bureau of Fish Management Stock photo
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(3 ratings)
yield
4 / 6
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For galuska (spaetzle)
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3 call purpose flour
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4eggs
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1 cmilk
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1 tspsalt
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4 to 6 Tbspbutter
How To Make galuska (spaetzle)
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1Fill a large pot about 2/3 full with water. Add approximately 1 teaspoon salt for each quart of water used. Cover and bring to the water to a boil, then set the heat so the water remains at a gentle boil.
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2With a fork, beat the eggs with the milk. In a large mixing bowl, combine the flour and salt with the beaten egg mixture. Stir with a wooden spoon, until the batter is smooth and all the flour is incorporated.
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3With a tablespoon, spoon the dough into the boiling water, taking an amount about the size of an almond each time. Continue until all the dough is used.
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4Cover the pot 3/4 of the way, leaving an opening so that the steam and foam, which develop as the Galuska cook, can escape. Stir occasionally. Cook until all the Galuska are on top of the water.
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5Test one of the larger Galuska by cutting through it to be sure no raw center remains. Pour into a colander and immediately rinse very quickly and briefly with cold water.
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6Shake as dry as possible. Place Galuska in frying pan, add butter. Gently turn them in the melted butter. Keep warm until serving time.
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