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.

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.