This is a paprika-heavy ground beef stew finished in the oven, served over fresh egg dumplings you make in about 10 minutes. It takes just over an hour start to finish and puts a genuinely filling, high-protein meal on the table for four people. The spaetzle is easier than pasta and far more satisfying alongside a saucy stew than rice or bread would be.
Before you start
Two things actually matter here. First, browning the beef properly before adding anything else — a minute or two over medium-high heat until you see color, not grey steaming meat. That browning builds the savory base the whole dish depends on, and it won’t happen once the onions and liquid go in. Second, the spaetzle batter needs to be loose and pourable, not stiff like bread dough. If it holds a peak, add a splash more milk. A batter that’s too thick clogs the colander holes and gives you lumps instead of the irregular, sauce-catching dumplings you want. Get those two things right and the rest of the recipe is straightforward.
Shopping notes
- Hungarian paprika: This is the one ingredient worth seeking out rather than substituting. Standard grocery-store paprika is much milder and less complex. Look for it in European delis, international grocery stores, or online. Sweet Hungarian paprika is the right type for this recipe.
- Passata: Passata is smooth, uncooked tomato purée — not tomato paste. If you can only find crushed tomatoes, blend them briefly or use them as-is for a slightly chunkier result. Either works fine.
- Ground beef fat content: 80/20 (chuck) works well here. The oven braise renders out excess fat, and the richness carries the paprika. Very lean beef can turn dry over 30–40 minutes in the oven.
Mistakes to avoid
- Skipping the water added to the passata container: The recipe tells you to rinse the can or jar with water and add it to the pan. If you skip this, the goulash will likely scorch on the oven floor or come out paste-thick rather than saucy enough to coat the spaetzle.
- Overcrowding the spaetzle in the pot: Cook the batter in two or three batches. Too much batter at once drops the water temperature sharply and the dumplings stick together before they float. A slotted spoon and a warm bowl nearby keeps things moving.
- Letting the spaetzle sit too long before serving: Fresh spaetzle clumps as it cools. Toss it with a small knob of butter right after draining if you’re not plating immediately — skip the garnish parsley if you want one less step, it adds nothing the paprika doesn’t already cover.
- Not tasting the goulash before it goes into the oven: Paprika quantity and passata acidity vary by brand. Taste after adding the tomato and water, and adjust salt now — seasoning after a long braise is less effective.
- Opening the oven lid repeatedly: Every time you lift the lid during the 30–40 minute braise you lose steam and slow the cook. Put it in, set a timer, leave it alone.
Storage and reheating
The goulash keeps well in an airtight container in the fridge for up to 4 days and actually tastes better on day two once the paprika has had time to settle into the sauce. Reheat it gently on the stovetop over medium-low heat with a splash of water to loosen it, stirring occasionally — it thickens considerably when cold. The goulash also freezes well for up to 3 months; thaw overnight in the fridge before reheating. Spaetzle is best made fresh, but leftover cooked spaetzle can be refrigerated for 2 days and pan-fried in a little butter to reheat, which actually improves the texture by adding a light crisp to the outside.
Hungarian Goulash With Homemade Spaetzle
Equipment
Ingredients
Goulash Ingredients
Spaetzle Ingredients
Instructions
Goulash Instructions
- Preheat the oven to 350°F / 180°C (160°C fan-forced). Dice up your onion and peppers.1 large yellow onion, 2 medium green pepper (green capsicum)
- Heat the olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Using an oven-safe pan with a lid means you can transfer it directly to the oven without dirtying another dish.3 tablespoons olive oil
- When the oil is shimmering, add the ground beef and break it into large chunks. Let it cook undisturbed for 1-2 minutes until the bottom is well browned, then stir and break it up further. You want real colour on the meat, not grey steamed beef.1.1 lb ground beef
- Add the diced onion, black pepper, and salt to the beef. Stir and cook for 3-4 minutes until the onion is translucent and softened.1 large yellow onion, 1 teaspoon ground black pepper, 1 teaspoon salt
- Add the diced green peppers, paprika, and dried parsley. Stir well to coat the meat evenly in the paprika. Fry for 2 minutes, stirring frequently — paprika can burn quickly so keep it moving.2 medium green pepper (green capsicum), 3 tablespoons paprika, 2 tablespoons dried parsley
- Pour in the passata (crushed tomatoes). Fill the empty passata container with water (approximately 500ml / 2 cups) and add it to the pan.2 cups passata or crushed tomatoes (tomato puree with seeds removed), 2 cups water
- Stir well to combine and bring to a boil over medium-high heat. Taste and adjust salt and pepper as needed. Once boiling, place the lid on and transfer the pan to the preheated oven.1 teaspoon salt, 1 teaspoon ground black pepper
- Cook in the oven for 30-40 minutes until the sauce has thickened and the flavours have melded. Remove from the oven, stir, and scatter the chopped fresh parsley over the top.2 sprigs parsley
Spaetzle Instructions
- Bring a large pot of water to a rolling boil and add 1 tablespoon of salt — season it like pasta water.2 teaspoons salt
- In a large mixing bowl, whisk together the eggs, milk, and salt until combined.4 medium eggs, 1/3 cup milk, 2 teaspoons salt
- Gradually add the flour, stirring constantly, until the batter is smooth and combined. The batter should be thick but pourable — think pancake batter consistency. If it holds a peak and won’t pour, add a splash more milk to loosen it.2 cups all purpose flour (plain flour Australia and UK)
- Hold a metal colander with large holes over the boiling water. Spoon about a quarter of the batter into the colander and press it through the holes with a spatula or the back of a spoon so that small, irregular dumplings drop into the water. Work in 3-4 batches — doing it in portions prevents overcrowding and keeps the water at a rolling boil.
- The spaetzle is cooked when it floats to the surface, about 2-3 minutes per batch. Use a slotted spoon to transfer the cooked spaetzle to a bowl. Toss with a small knob of butter to prevent sticking if not serving immediately.
- Season the finished spaetzle with the ground nutmeg, white pepper, and a sprinkle of chopped fresh parsley. Toss gently to combine.1/4 teaspoon ground nutmeg, 1 teaspoon white pepper, 2 sprigs parsley
Notes
Nutrition
Your questions, answered
Can I make this on the stovetop instead of finishing it in the oven?
Yes — keep the lid on and simmer over low heat for 30–40 minutes instead. Stir every 10 minutes or so to prevent the bottom from catching, since stovetop heat is less even than the oven.
How do I know the ground beef is fully cooked?
Ground beef needs to reach an internal temperature of 160°F (71°C). In this recipe the oven braise runs long enough that temperature is not a concern if the meat was properly browned first, but if you want to check, a meat thermometer inserted into the thickest part of the stew should read at least 160°F before you serve it.
I don’t have a colander with large enough holes for the spaetzle. What else can I use?
A spaetzle maker is the easiest tool if you have one, but a box grater with large holes held over the pot works well. You can also use a zip-lock bag with one corner snipped off to pipe small drops of batter directly into the water.
Can I make the spaetzle batter ahead of time?
Yes, up to a few hours ahead. Cover the bowl and refrigerate it. Give it a good stir before using since it can settle slightly, and add a teaspoon of milk if it has thickened up.
Is 3 tablespoons of paprika really correct — that seems like a lot?
It is correct, and it’s what gives the goulash its depth and color. Hungarian paprika is much milder than chili powder, so the quantity is appropriate. If you’re using a generic supermarket paprika, taste as you go and reduce slightly if needed.
What can I serve alongside this to make it go further for a larger group?
A simple green salad or steamed green beans alongside adds volume without competing with the stew. Crusty bread also works well for mopping up the sauce if you’ve run out of spaetzle.
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