Ingredients:
For the goulash:
1.5 kg beef goulash, cut into cubes
3 onions, finely chopped
3 garlic cloves, pressed
3 tbsp paprika powder (sweet or hot, depending on your preference)
2 tbsp tomato paste
2 tbsp flour
2 tablespoons oil
500 ml beef broth
250 ml red wine
2 bay leaves
1 tsp caraway
Salt and pepper to taste
For the spaetzle:
300g flour
3 eggs
150 ml water
A pinch of salt
1 tbsp butter (for frying)
Directions:
Preparation of the goulash:
Season the beef goulash with salt and pepper.
Heat the oil in a large pot and fry the meat in batches until it is brown all over. Remove the browned meat from the pot and set aside.
In the same pot, fry the chopped onions until golden brown. Add the pressed garlic and roast briefly.
Stir in the tomato paste and sweat briefly.
Sprinkle the paprika powder evenly over the onions and fry briefly to intensify the aroma.
Dust the flour over the top and stir well to form a roux.
Deglaze with red wine and make sure there are no lumps.
Return the browned meat to the pot.
Add the beef broth until the meat is covered. Add bay leaves and caraway seeds.
Cover the pot and simmer the goulash over low heat for about 2-3 hours, until the meat is tender and the sauce has thickened.
Stir occasionally and add water if necessary.
Preparation of the spaetzle:
Sift flour into a large bowl and add a pinch of salt.
Crack the eggs into the center of the flour and mix with a wooden spoon or your hands.
Add water little by little and stir the dough until it bubbles and is smooth.
Bring water to the boil in a large pot and add salt.
Place the spaetzle dough in portions on a wet wooden board and scrape small pieces of dough into the boiling water with a wet knife.
The spaetzle is ready when it rises to the surface. Then remove with a slotted spoon and rinse in cold water.
Before serving, fry the spaetzle in a pan with butter until golden brown.
Serve:
Arrange the delicious goulash on a plate.
Pour the fried spaetzle over it.
Garnish with freshly chopped parsley or chives.
Tips:
The goulash tastes especially good when made a day in advance as the flavors intensify.
Spaetzle can also be baked with cheese to create a hearty side dish.