Goulash with Spatzle
Warm, hearty, and deeply satisfying, Goulash with Spätzle brings together the bold flavors of a slow-simmered Hungarian-style beef stew and the comforting texture of homemade egg noodles. Tender chunks of beef chuck are infused with the rich aroma of sweet paprika, caramelized onions, caraway seeds, and a hint of tomato, creating a savory sauce that pairs perfectly with buttery, golden spätzle. This authentic recipe combines slow-cooking techniques with the joy of crafting spätzle from scratch, resulting in a meal that's as rustic as it is rewarding. Perfect for cozy family dinners, this classic dish is garnished with fresh parsley for a pop of color and flavor. Whether you're craving Old-World comfort food or looking to impress with a European-inspired dish, Goulash with Spätzle is a must-try!
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Recipe Information
Ingredients
- 2 lbs Beef chuck, cut into 1-inch cubes
- 2 large Onions, finely chopped
- 4 Garlic cloves, minced
- 3 tbsp Sweet paprika
- 2 tbsp Tomato paste
- 3 cups Beef broth
- 1 cup Diced tomatoes
- 1 tsp Caraway seeds
- 2 Bay leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups All-purpose flour
- 4 large Eggs
- 0.5 cup Whole milk
- 2 tbsp Butter
- 2 tbsp Parsley, chopped (optional garnish)
Instructions
Heat a large Dutch oven or heavy pot over medium-high heat and add 2 tablespoons of neutral oil. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the chopped onions and sauté over medium heat for 5-7 minutes until softened and golden. Add the minced garlic and cook for 1 minute more.
Stir in the sweet paprika and tomato paste, cooking for another 1-2 minutes to release the flavors.
Return the beef to the pot, then pour in the beef broth and diced tomatoes. Add the caraway seeds, bay leaves, salt, and pepper. Bring to a simmer.
Lower the heat to medium-low, cover the pot, and let the goulash cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
While the goulash is cooking, prepare the spätzle. In a large mixing bowl, combine the flour, eggs, milk, and a pinch of salt. Mix until a smooth, slightly thick batter forms.
Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the batter directly into the boiling water. Cook the spätzle for 2-3 minutes or until they float to the surface. Use a slotted spoon to transfer the cooked spätzle to a bowl.
Melt the butter in a large skillet over medium heat. Add the cooked spätzle and toss to coat. Cook for 2-3 minutes until lightly golden.
Once the goulash is done, remove the bay leaves and adjust seasoning as needed. Serve the goulash hot over the spätzle.
Garnish with chopped parsley if desired and enjoy your delicious goulash with spätzle!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
