COOKING TIME: 1 HOUR
I think like most kinda stew recipes, each person has their own tips and tricks. This might be by adding carrots. Or some might feel just having a saucy meat on its own is better. I think if you read a bit about Hungarian Goulash recipes, you will quickly find the same sentiment about personal recipes. Each person thinks their recipe is different and amazingly delicious. I made this recipe with Heinrich Heiriss. If you want to know why and the story behind it, listen to my podcast. This is his mother’s take on this popular dish. I can vouch that it is not only delicious but effortless and will make you smile and feel in matrimony with the universe for a while.
A tasteful mix between Hungarian and German cuisine, this hearty meal will be ideal for a cold winter night or when you just need some serious comfort food! I would suggest you start with the Goulash and while it is in the oven, work on your spaetzle. But, if you want the same kind of feel to it you might consider pasta. However, the spaetzle is worth the effort and I would urge you to go through the effort at least once. If you cannot be bothered to make spaetzle you can consider serving it with rice or mashed potatoes but that would be utterly preposterous!
- 500g beef cubes
- 3 tbs olive oil
- 1 large onion
- 1 tbs black pepper
- Generous pinch of Salt
- 2 green bell peppers
- 3 tbs Hungarian paprika / Sweet paprika
- 2 tbs Dried parsley
- 500g good quality tomato puree
- A few sprigs of fresh Parsley
- 4 eggs
- 1/3 cup milk
- 2 teaspoons salt
- 2 cups flour
- 1 teaspoon white pepper
- 1/4 teaspoon nutmeg
- Pre-heat the oven to 180 °C. Dice up your onion and peppers.
- Heat up the 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 on.
- When your oil is hot ad your beef cubes and seal them up. This should only take 1-2 minuets until they are nice and brown.
- Add your onions, pepper and salt to your beef and cook until translucent.
- Now, add your peppers along with your 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 30-40 minutes. Once done chop up your fresh parsley and add it over the goulash.
Now for the spaetzle:
- Bring a large pot of water to boil and add a good pinch of salt to it. Like you would when cooking pasta.
- In a mixing bowl mix the 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.
- Now, 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 portion might make this more manageable.
- The spaetzle is done when it floats. Spoon it out with a slotted spoon into a bowl.
- Once the spaetzle is cooked add some nutmeg, pepper and fresh parsley to it.
Tip: If you want you can also add some olive oil or butter and mix it through the spaetzle.