Goulash (gulyás in Hungarian) is a traditional dish from Hungarian cuisine that, over the years, has become popular in kitchens across the Western world. Spätzle is a type of pasta of Swabian origin that is often served alongside goulash. This recipe combines the rich, hearty flavors of goulash with the soft, comforting texture of spätzle, making it a perfect meal to share with the whole family.
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Cut the beef into small cubes and set aside.
In a cast-iron pot, sauté the onions and the green bell pepper, sliced into strips.
Add the beef, salt, black pepper, paprika, sweet paprika, cumin seeds, and tomato paste. Brown the meat over medium heat for a couple of minutes, stirring occasionally.
Cover the mixture with the beef broth, adding ladles of broth as needed during cooking. Simmer over low heat for 1 hour. Remove from heat.
Make a small mound with the flour and create a well in the center. Crack the eggs into the well. Cover the eggs with flour and knead until you achieve a smooth, pliable dough. Wrap the dough in a kitchen towel and let it rest for 1 hour.
Shape the spätzle by passing the dough through a coarse colander, a potato ricer, or a similar tool to form small, elongated dumplings.
Bring a large pot of salted water to a boil. Drop the spätzle into the boiling water in batches and cook them for about 3 minutes. Once they rise to the surface, remove them with a slotted spoon.
Serve the goulash with its cooking sauce and the spätzle on the side.
For extra flavor, you can add a splash of red wine to the goulash while simmering.
Make sure to knead the spätzle dough thoroughly to achieve the right texture.
Use a potato ricer or spätzle maker for consistent shapes and sizes of spätzle.
Let the spätzle dough rest for at least an hour to enhance its elasticity.
Serve the dish with a side of sour cream or pickles for a traditional touch.
Can I use a different type of meat for the goulash?
Yes, you can use pork or lamb instead of beef, but the cooking time may vary.
What can I use if I don't have a spätzle maker?
You can use a coarse colander or a potato ricer to shape the spätzle.
Can I make the spätzle dough ahead of time?
Yes, you can prepare the dough ahead of time and store it wrapped in a towel for up to a few hours.
How do I store leftovers?
Store leftover goulash and spätzle in separate airtight containers in the refrigerator for up to 3 days.
Can I freeze the goulash?
Yes, goulash freezes well. Store it in an airtight container and freeze for up to 3 months.
