Like most stew recipes, each person has their own tips and tricks. This might be by adding carrots. Or some might feel just having saucy meat on its own is better. You will quickly find the same sentiment about secret recipes if you read a bit about Hungarian Goulash recipes. Each person thinks their recipe is different and amazingly delicious. And I believe my goulash with homemade spaetzle is one variation that people will like.
A tasteful mix between Hungarian and German cuisine, this goulash with homemade spaetzle is ideal for a cold winter night or when you want some serious comfort food!
I would suggest you start with the Goulash and while it is in the oven, work on your spaetzle. But, if you want the same kind of feel to it, you might consider pasta. However, the spaetzle is worth the effort, and I would urge you to go through the effort at least once. If you cannot be bothered to make spaetzle, you can consider serving it with rice or mashed potatoes, but that would be utterly preposterous!
Satisfying Goulash With Homemade Spaetzle
Ingredients
Goulash Ingredients
- 500 grams ground beef (minced beef)
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 tablespoon ground black pepper
- 2 pinches salt
- 2 medium green pepper (green capsicum)
- 3 tablespoons paprika - Hungarian
- 2 tablespoons dried parsley
- 500 grams passata or crushed tomatoes (tomato puree with seeds removed)
- 2 sprigs parsley
Spaetzle Ingredients
- 4 medium eggs
- ⅓ cup milk
- 2 teaspoons salt
- 2 cups all purpose flour (plain flour Australia and UK)
- 1 teaspoon white pepper
- ¼ teaspoon nutmeg
Instructions
Goulash Instructions
- Preheat the oven to 180 degrees Celsius. Dice up your onion and peppers.
- Heat olive oil in a pan over medium heat. If you have a pan with a lid that can go into the oven, this would be a good tip and less washing up later.
- When your oil is hot, add your beef and seal them up. This takes 1 to 2 minutes until they are nice and brown.
- Add your onions, pepper and salt to your beef and cook until translucent.
- Now, add your peppers, paprika and dried parsley, making sure you coat your meat well. Fry for about another 2 minutes.
- Now add your tomato puree to the pan. Fill up the puree can/jar with water and add this to your pan as well.
- Make sure you stir well and taste. Add salt or pepper to your taste. Once the mixture is boiling, put on the lid and transfer to the oven.
- Cook for 30 to 40 minutes. Once done, chop up your fresh parsley and add it over the goulash.
Spaetzle Ingredients
- Boil a large pot of water and add a good pinch of salt to it. Like you would when cooking pasta.
- In a mixing bowl, mix your eggs, milk and salt.
- Once everything is mixed, start adding the flour bit by bit and mixing it further until it is combined well. If the mixture seems runny, don’t worry this is how it should be – think and smooth.
- When the water is boiling, take a colander and hold it over the water. Add some of the spaetzle batter through the botte holes of the colander into the water. Don’t do all of the batter at once. Doing it in portions might make this more manageable.
- The spaetzle is done when it floats. Spoon it out with a slotted spoon into a bowl.
- Add some nutmeg, pepper, and fresh parsley once the spaetzle is cooked.