Goulash with Spätzle

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.