and spaetzle, probably the best combination...


If you don’t already have one, you should order the Spätzlewunder (Muxel’s Magic Spätzle Board) a week before making homemade Spätzle.

 Professional Advise: 
Goulash tastes even better the next day, so you can safely cook double the amount. Of course, you also make the Spätzle freshly.

  Preparation time: 200 mins

  Difficulty level: :mediuml

  Spiciness: slightly hot

  Costs: moderate

  Energy value:: 350 kcal per portion.

Preparing goulash with Spätzle

Step 1: Peel the onions and dice into 1 cm (1/2 inch) cubes). Wash and half the peppers, deseed and cut out the white bits. Cut half of them into 1 cm (1/2 inch) strips.
Step 2: Dice the meat into approx. 5 cm (2 inch) cubes. Place in a large bowl, season with salt, pepper and paprika, dust with flour and mix vigorously.
Step 3: Heat the oil in a large saucepan and sear the meat for 2 minutes on all sides. Add the onions and fry for 3 minutes. Stir in the tomato puree and roast for about 10 minutes on medium heat, stirring constantly. Deglaze with a dash of wine and simmer for approx. 2 minutes. Pour in the rest of the wine and simmer for a further 2 minutes.
Step 4: Add the beef stock. Bring the goulash to the boil and then stew for 2 hours on a low heat. Wash, peel and finely grate the potatoes. Stir them into the goulash with the pepper strips. Stew for another hour until the meat is tender when you prick it with a fork.
Step 5: Mix the paprika powder with some cold water into a paste. Peel the garlic and chop as small as possible. Wash the marjoram, shake dry and chop thinly. Stir the garlic, marjoram, lemon peel, ground caraway and cayenne pepper into the paprika paste.
Step 6: Prepare the Spätzle according to the basic recipe.
Step 7: Take the lid of the goulash and reduce to a creamy consistency. Add the paprika paste towards the end and season with salt and pepper to taste.

Serve the goulash on pre-heated plates with delicious, homemade Spätzle.
Bon appétit!