Hungarian Beef Goulash and Spaetzle

Savor the rich and comforting flavors of Hungarian Beef Goulash with Spaetzle, a classic Eastern European dish perfect for cozy dinners. Tender chunks of seared beef are slow-simmered with sweet Hungarian paprika, hearty potatoes, and carrots in a flavorful broth, creating a stew that's both robust and velvety. Paired with homemade spaetzle—soft, pillowy noodles made from a simple flour, egg, and milk batter—this recipe is the ultimate comfort food. The spaetzle comes together effortlessly with just a few ingredients and provides the perfect base for soaking up the savory goulash sauce. Topped with a sprinkle of fresh parsley and a touch of butter, this dish is packed with authenticity and rustic charm. Ideal for family meals or weekend gatherings, this Hungarian comfort classic will transport your taste buds to the heart of Central Europe.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 large yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 3 tablespoons sweet Hungarian paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 large carrots, sliced into rounds
• 2 medium potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons vegetable oil
• 2 cups all-purpose flour (for spaetzle)
• 4 eggs (for spaetzle)
• 1 cup milk (for spaetzle)
• 1 teaspoon salt
• 2 tablespoons butter (optional, for serving)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Step 2

Season the beef cubes with salt and pepper, then sear them in batches until browned. Remove the beef and set aside.

Step 3

In the same pot, add the onions and cook until softened and golden, about 8-10 minutes. Stir in the minced garlic and cook for another minute.

Step 4

Add the sweet Hungarian paprika and tomato paste. Stir to coat the onions evenly, then return the beef to the pot.

Step 5

Pour in the beef broth, ensuring the beef is just covered. Add the bay leaf and caraway seeds if using. Bring to a simmer.

Step 6

Reduce the heat to low, cover the pot, and let the goulash simmer gently for 1.5 hours, stirring occasionally.

Step 7

After 1.5 hours, add the carrots and potatoes. Continue to simmer uncovered for another 30 minutes, or until the vegetables are tender and the sauce has thickened slightly. Discard the bay leaf before serving.

Step 8

Meanwhile, prepare the spaetzle. In a large mixing bowl, whisk together the flour and salt. Beat the eggs in a separate bowl and stir them into the flour mixture. Gradually add the milk, stirring until a smooth, thick batter forms.

Step 9

Bring a large pot of salted water to a boil. Using a spaetzle maker or colander with large holes, press small portions of the batter directly into the boiling water.

Step 10

Cook the spaetzle in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate. Optionally toss the cooked spaetzle with melted butter.

Step 11

Serve the beef goulash over the freshly prepared spaetzle. Garnish with chopped parsley and enjoy!

Nutrition Facts

Serving size	(3616.1g)

Amount per serving	% Daily Value*
Calories	4742.0

Total Fat 263.8g	0%
Saturated Fat 102.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 1501.2mg	0%
Sodium 7248.9mg	0%
Total Carbohydrate 360.3g	0%
Dietary Fiber 36.4g	0%
Total Sugars 45.8g
Protein 250.9g	0%

Vitamin D 278.3IU	0%
Calcium 869.7mg	0%
Iron 49.5mg	0%
Potassium 7547.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 20.8%

Carbs: 29.9%