Method

• 1.
  Heat the oil in a large heavy-based saucepan with a lid over medium heat.
• 2.
  Add onion, garlic and banana pepper, and cook for 7 minutes or until softened.
• 3.
  Increase heat to high, add the beef and cook for 3-4 minutes until sealed. Add the sweet paprika and remove from the heat, stirring until the meat is coated.
• 4.
  Add the bay leaves, tomato, hot paprika paste, stock, and season with salt and pepper. Return to the heat and bring to the boil.
• 5.
  Cover with a lid, reduce heat to low and simmer for 45 minutes. Remove the lid and cook, uncovered, for 1 hour 15 minutes or until the meat is tender and the sauce is very thick. Season with salt and pepper, set aside and keep warm.
• 6.
  For the spätzle, place a large saucepan of salted water over high heat and bring to the boil. Whisk the eggs in a bowl until very light. Whisk in the flour, semolina, salt, nutmeg and soda water until combined. The batter should be slightly loose like melted cheese; add a little more soda water if it’s too thick.
• 7.
  Place a large colander over the saucepan, pour one-third of the batter into the colander and, using a plastic spatula or scraper, press batter through the holes. Cook for 1 minute or until it rises to the surface. Using a slotted spoon remove immediately from the pan, then transfer to a bowl and keep warm. Repeat twice more with the remaining batter.
• 8.
  Melt the butter in a large frypan over high heat. Add the spätzle and cook, stirring, for 3 minutes or until heated through and well coated in butter.
• 9.
  Season with salt and pepper.
• 10.
  Divide the spätzle among bowls and top with the beef stew. Serve with sour cream, chopped parsley and extra erös pista.