Hungarian Beef Goulash and Spaetzle

"I received this in the mail - the paper was old and so was the handwriting. There was no return address and no signature, so here it is to enjoy! I have made some adjustments & a few changes. We made it here and it was superb, it tasted just like my mom's. The timing is what may need adjusting, even though we made it - I honestly could not tell how long it took. I also added a few "modern methods" to the cooking and making of the spaetzle."
photo by a user photo by a user
Ready In:
3hrs 35mins





  • In a large heavy pot over medium heat add the bacon and fry for about 5 minutes until crisp and remove to paper towel and reserve.
  • Sauté the onions and sugar until caramelized.
  • Add the garlic and caraway seed.
  • Cook for one minute.
  • Add the sweet paprika, thyme(if using), marjoram(if using), and bay leaf.
  • Sauté another minute, until fragrant.
  • Add the tomatoes, red peppers, and 3 cups of broth.
  • Bring to a boil and then simmer 10 minutes.
  • Remove bay leaf.
  • In a Dutch oven, add the oil and sauté the beef and brown evenly on all sides, turning with tongs; season generously with salt and pepper.
  • While beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps.
  • Deglaze with vinegar and the remaining broth.
  • Pour the contents of the other pan into Dutch oven and bring to a boil, then lower to simmer and cook about 1-1/2 hours until very tender, stirring occasionally.
  • Taste and adjust the seasoning.
  • Remove from heat and stir the sour cream into the goulash just before serving.
  • Garnish with chopped parsley and broken pieces of crispy bacon.
  • Serve with freshly made spaetzle.

  • In a small bowl, beat together the egg yolks, egg and milk.
  • In a medium bowl, combine the flour, nutmeg, salt, and pepper.
  • Add the egg mixture to the flour mixture and mix with hand until well blended.
  • Do not overmix at this stage.
  • Cover the bowl and refrigerate.
  • Allow the batter to rest for at least 1 hours.
  • Bring salted water to a boil.
  • Place the batter on the end of a cutting board and cut small slices of batter into the water.
  • Cook for 4-5 minutes, until done.
  • Transfer cooked spaetzle to a bowl, with a strainer.
  • OR (edited 02/26/06)Place a perforated hotel pan on on top of the pot. Place the batter on the pan and force it through the holes to form spaetzles. Cook 4-5 minutes. Transfer the spaetzle to a different bowl with a strainer.
  • Over high heat, place a large sauté pan until it gets very hot.
  • Add butter and the boiled spaetzle.
  • Sauté until golden.
  • Season to taste with salt and pepper.
  • Serve with the goulash all in one large platter(the spaetzle all round and the goulash in the middle) sprinkle with a generous amount of parsley, over the goulash as well as the spaetzle.
  • Serve with warm loaf of bread so as to sop up all that yummy gravy.

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  1. Linda M.
    This is the first review I have ever written for a recipe as I usually change it up too much to bother saying anything about the original... let me say that hands down, this is THE best goulash I have ever eaten and I followed it to the letter EXCEPT that I used lean hamburger instead of cubes. This was incredible.
  2. CajunBaby
    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.
  3. Newmsy
    Made this for dinner tonight. Followed recipe as written. My boyfriend slurped it all down and had seconds. It was good!!


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