Hungarian Beef Goulash and Spaetzle
Savor the rich and comforting flavors of Hungarian Beef Goulash with Spaetzle, a classic Eastern European dish perfect for cozy dinners. Tender chunks of seared beef are slow-simmered with sweet Hungarian paprika, hearty potatoes, and carrots in a flavorful broth, creating a stew that's both robust and velvety. Paired with homemade spaetzle—soft, pillowy noodles made from a simple flour, egg, and milk batter—this recipe is the ultimate comfort food. The spaetzle comes together effortlessly with just a few ingredients and provides the perfect base for soaking up the savory goulash sauce. Topped with a sprinkle of fresh parsley and a touch of butter, this dish is packed with authenticity and rustic charm. Ideal for family meals or weekend gatherings, this Hungarian comfort classic will transport your taste buds to the heart of Central Europe.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 large carrots, sliced into rounds
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon caraway seeds (optional)
- 2 tablespoons vegetable oil
- 2 cups all-purpose flour (for spaetzle)
- 4 eggs (for spaetzle)
- 1 cup milk (for spaetzle)
- 1 teaspoon salt
- 2 tablespoons butter (optional, for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Season the beef cubes with salt and pepper, then sear them in batches until browned. Remove the beef and set aside.
In the same pot, add the onions and cook until softened and golden, about 8-10 minutes. Stir in the minced garlic and cook for another minute.
Add the sweet Hungarian paprika and tomato paste. Stir to coat the onions evenly, then return the beef to the pot.
Pour in the beef broth, ensuring the beef is just covered. Add the bay leaf and caraway seeds if using. Bring to a simmer.
Reduce the heat to low, cover the pot, and let the goulash simmer gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the carrots and potatoes. Continue to simmer uncovered for another 30 minutes, or until the vegetables are tender and the sauce has thickened slightly. Discard the bay leaf before serving.
Meanwhile, prepare the spaetzle. In a large mixing bowl, whisk together the flour and salt. Beat the eggs in a separate bowl and stir them into the flour mixture. Gradually add the milk, stirring until a smooth, thick batter forms.
Bring a large pot of salted water to a boil. Using a spaetzle maker or colander with large holes, press small portions of the batter directly into the boiling water.
Cook the spaetzle in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate. Optionally toss the cooked spaetzle with melted butter.
Serve the beef goulash over the freshly prepared spaetzle. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
4742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.8 g | 338% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1501 mg | 500% | |
| Sodium | 7249 mg | 315% | |
| Total Carbohydrate | 360.3 g | 131% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 45.8 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 870 mg | 67% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 7547 mg | 161% | |
*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.
