Delicious! This is truly an old-fashioned recipe -- thanks for posting. I made this goulash for friends -- not the spaetzle, too tired at the time, though I may try someday. I added some red wine for depth, and used green peppers instead of red, for a bit of color. Took some shortcuts instead of sauteeing everything separately, but it turned out fine. I simmered it much longer, around 5 hours, and the beef really was fork tender then. I served it over wide egg noodles with crusty bread, and it was a hit.
Made this for dinner tonight. Followed recipe as written. My boyfriend slurped it all down and had seconds. It was good!!