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    You are in: Home / Recipes / Goulash With Spatzle Recipe
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    Goulash With Spatzle

    Goulash With Spatzle. Photo by TeresaS

    1/1 Photo of Goulash With Spatzle

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    HEP MEP's Note:

    This recipe is from an 80s cooking show We're Cooking Now. I've made this several times both with the spatzle, or regular egg noodles.(but the spatzle is kind of fun!)

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    Units: US | Metric



    1. 1
      Cut meat into 1-inch cubes.
    2. 2
      Brown onions in oil in a large heavy flameproof casserole or saucepan.
    3. 3
      Add meat cubes and brown.
    4. 4
      Sprinkle with flour.
    5. 5
      Add paprika, marjoram, caraway seed and tomato paste.
    6. 6
      Add stock or enough water just to cover meat.
    7. 7
      Bring to a boil, reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
    8. 8
      Add additional flour to adjust the consistency, if desired.
    9. 9
      SPATZLE: Sift dry ingredients.
    10. 10
      Beat in eggs.
    11. 11
      Add enough milk to make a heavy dough or batter.
    12. 12
      Force through large-hole colander into a pot of rapidly boing salted water.
    13. 13
      Boil for 6-8 minutes.
    14. 14
      Remove with slotted spoon.

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    Ratings & Reviews:

    • on April 13, 2003


      A "proper" goulash, used a bit more caraway seeds and I floured the beef before frying it. When I did all the steps up to simmering, I transfered it to the crockpot and left it there for about 8 hours. The spatzle ended up looking very rustic because I did not have a colander with holes that were big enough and I ended up using a spoon and drizzling the dough into the water. But the main thing was the taste, all I can say is that it was an excellent meal!

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    • on February 01, 2004


      DH said that 5 stars aren't enough - in his opinion, it's one of the best recipes from Zaar I've made yet. I added a tbsp sugar to the onions to help them brown. I also tossed the beef cubes in flour before browning. Then I de-glazed the pan with about 2 tbsp balsamic vinegar before adding the spices, tomato paste, and broth. I was out of marjoram and had to substitute oregano. It wasn't necessary to add more flour - the gravy was perfect. Since I didn't have a colander with larger openings, I just served it with noodles. The meat was tender and had the smoky taste of the paprika and seasonings. It was really outstanding. I definitely want to try it with the spaetzle. Thanks for sharing this great recipe!

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    • on December 08, 2003


      Mepster...this was awsome. I also floured the beef and browned it with the onions in a skillet; then added the rest to the crock pot and cooked on low for 6-7 hours. Now for the spatzle...this was an adventure. After covering myself and the kitchen counter with dough I hit on the idea of using my pastry bag with a small star tip....magic I had the greates spatzle ever nice thin strips...they were great. thanks again this is a keeper.

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    Read All Reviews (7)


    Nutritional Facts for Goulash With Spatzle

    Serving Size: 1 (316 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1035.9
    Calories from Fat 333
    Total Fat 37.0 g
    Saturated Fat 12.5 g
    Cholesterol 358.3 mg
    Sodium 1287.3 mg
    Total Carbohydrate 100.2 g
    Dietary Fiber 5.8 g
    Sugars 7.2 g
    Protein 71.3 g

    The following items or measurements are not included:

    beef round steak

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