Spaetzle Hungarian
Embark on a culinary adventure with Spaetzle Hungarian, a comforting and flavorful dish that seamlessly blends tender, homemade spaetzle—those irresistible German dumpling-like noodles—with a rich, paprika-infused Hungarian sauce. Crafted with simple staples like all-purpose flour, eggs, and milk, the spaetzle is boiled to perfection before being lightly sautéed in butter for a golden finish. The magic lies in the creamy, tangy sauce made with sweet paprika, tomato paste, sour cream, and sautéed onions, providing a bold yet velvety pairing to the delicate noodles. Garnished with a sprinkle of fresh parsley for a burst of color and freshness, this hearty one-pan dish is the perfect balance of rustic charm and indulgent flavors. Spaetzle Hungarian is an ideal recipe for weeknight dinners or cozy gatherings, offering a hearty, timeless comfort food experience. Perfect for searches on "homemade spaetzle recipes" or "Hungarian-inspired dishes," this dish will satisfy and impress in every bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 0.5 cups milk
- 1 teaspoons salt
- 2 tablespoons butter
- 1 large onion
- 2 pieces garlic cloves
- 2 tablespoons paprika
- 2 tablespoons tomato paste
- 0.5 cups sour cream
- 0.5 cups vegetable or chicken stock
- 2 tablespoons fresh parsley
- 0.5 teaspoons black pepper
Instructions
In a large bowl, mix together the all-purpose flour and salt.
In a separate bowl, whisk the eggs and milk together until combined.
Gradually add the egg mixture to the flour while stirring, until you create a thick, sticky batter. Set aside to rest for 10 minutes.
Bring a large pot of salted water to a boil.
Using a spaetzle maker or colander with large holes, press small amounts of the batter into the boiling water. The spaetzle will drop into the water and start cooking.
Cook the spaetzle until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and transfer to a bowl. Repeat until all the batter is used.
In a large skillet, melt the butter over medium heat. Add the spaetzle and lightly sauté for 2-3 minutes, then set aside.
In the same skillet, add more butter if needed, then sauté the finely diced onion for 3-4 minutes until softened.
Add the minced garlic and paprika, and cook for 1 minute to release the flavors.
Stir in the tomato paste and cook for another minute.
Add the vegetable or chicken stock and bring to a simmer. Let it reduce slightly, about 5 minutes.
Lower the heat and stir in the sour cream. Mix until the sauce is smooth.
Add the sautéed spaetzle to the skillet and toss to coat in the sauce.
Season with black pepper to taste, and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 30.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 546 mg | 42% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1769 mg | 38% | |
*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.
