Goulash and Spatzle Recipe (2024)

Ingredients

Yield:6 Servings

For the Goulash

• 2teaspoons salt, plus more, to taste
• 1tablespoon sweet Hungarian paprika
• ½teaspoon fresh ground pepper, plus more, to taste
• ⅛teaspoon garlic salt
• 2pounds beef chuck, cut into 1-inch cubes
• ½cup lard or chicken fat
• 2large onions, peeled and chopped fine
• 1½ to 2tablespoons flour
• 3cups beef broth or water
• 2tablespoons tomato paste
• 1teaspoon caraway seeds

For the Spatzle

• 4large eggs, lightly beaten
• 1cup milk
• 3cups flour
• 2teaspoons salt
• 6tablespoons butter, cut into small pieces
• 1cup minced parsley

Preparation

1. Step

   1

   To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl. Season the meat with the spice mixture. Set aside.

2. Step

   2

   In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke. Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.

3. Step

   3

   Add the onions and cook until wilted, about 3 minutes. Sprinkle the flour over the meat and stir until blended. Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.

4. Step

   4

   Add the broth or water, tomato paste and caraway seeds. Cover, and simmer over low heat until meat is tender, about 1 to 1½ hours. Set aside to cool, cover and refrigerate overnight.

5. Step

   5

   Reheat the goulash over low heat and season with salt and pepper to taste.

   See Also

   The Best Gluten-Free Thanksgiving Recipes {Dairy-Free Options}

6. Step

   6

   To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl. Set aside. Combine the flour and 1 teaspoon of the salt in a separate bowl. Slowly add the flour mixture to the eggs and beat until smooth. Set aside at room temperature for 30 minutes.

7. Step

   7

   Preheat oven to 200 degrees. Bring a large pot of water to a boil, and add the remaining salt. Reduce the heat to a simmer, drop ½ teaspoons of the dough into the water and simmer until cooked through, about 2 to 3 minutes after they rise to the surface. Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish. Add the butter, stir, and keep warm in the oven until ready to serve.

8. Step

   8

   Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.