A popular dish from Hungarian cuisine and other Central European countries, goulash with spaetzle is perfect for preparing during the winter. Very similar to stewed meat or the famous ragù, goulash is simple to make and relatively economical since it can be prepared with a cheaper cut of meat due...
Ingredients
Goulash
Stewing meat1kg
Oil50mL
Onions3
Red bell pepper1
Salt
Pepper
Paprika2tbsp
Cream cheese50g
Spaetzle
Flour500g
Milk100mL
Eggs4
Sparkling water100mL
Nutmeg- Salt
- Pepper
Nutrition (per serving)
Calories
775.0kcal (38.75%)
Protein
43.3g (86.66%)
Carbs
75.0g (27.27%)
Sugars
5.0g (10%)
Healthy Fat
20.2g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Goulash with Spaetzle
Goulash
- Step 1
Heat the oil in a large pot and add the chopped onions and julienned red bell pepper.
- Step 2
Add the meat cut into cubes and mix well. Season with salt, pepper, and paprika.
- Step 3
Stir everything together, cover the pot, and cook on very low heat for about an hour and a half.
Spaetzle
- Step 1
In a bowl, combine the flour, eggs, milk, salt, and pepper. Mix well.
- Step 2
Add the sparkling water to the dough and beat with a hand whisk.
- Step 3
Season with nutmeg, salt, and pepper. Continue mixing until you achieve a medium-consistency dough. If necessary, add a bit more flour.
- Step 4
Cook the spaetzle in plenty of boiling salted water.
- Step 5
Use a special spaetzle maker or improvise by using a large-holed grater or a metal colander. Press the dough through the holes so it slides into the water, forming irregular spaghetti-like shapes.
Nutrition (per serving)
Nutrition (per serving)
Calories
775.0kcal (38.75%)
Protein
43.3g (86.66%)
Carbs
75.0g (27.27%)
Sugars
5.0g (10%)
Healthy Fat
20.2g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a cheaper cut of meat for goulash as the long cooking time tenderizes it perfectly.
If you don't have a spaetzle maker, a colander or grater with large holes works well as an alternative.
Adjust the dough consistency by adding more flour or liquid as needed to ensure it is not too thick or too runny.
For added flavor, sprinkle freshly ground pepper on top before serving.
FAQS
Can I use a different type of meat for goulash?
Yes, you can use other cuts of beef or even pork, but ensure they are suitable for slow cooking to achieve tender results.
What can I use if I don't have sparkling water for spaetzle?
You can substitute sparkling water with plain water, but the sparkling water helps make the spaetzle lighter and fluffier.
How do I know when the spaetzle is cooked?
The spaetzle will float to the surface of the boiling water when they are cooked. Remove them with a slotted spoon.
Can I make spaetzle ahead of time?
Yes, you can prepare spaetzle ahead of time and reheat them in a pan with a little butter before serving.
Is cream cheese essential for the goulash recipe?
Cream cheese adds creaminess and richness to the dish, but you can omit it or substitute it with sour cream if preferred.
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