📝 About This Recipe
This soul-warming dish brings together the rich, paprika-infused depths of a traditional Hungarian Pörkölt and the delicate, egg-rich comfort of German Spätzle. The beef is slow-simmered until it melts at the touch of a fork, creating a luxurious gravy that is perfectly captured by the craggy ridges of the fresh egg noodles. It is a masterpiece of Central European home cooking, balancing smoky heat with the creamy, velvety texture of the handmade dough.
🥗 Ingredients
The Goulash Base
- 2.5 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 3 large Yellow Onions (finely diced to create a thick sauce)
- 3 tablespoons Lard or Neutral Oil (lard is traditional for authentic flavor)
- 4 cloves Garlic (minced)
Spices and Liquids
- 4 tablespoons Sweet Hungarian Paprika (ensure it is fresh for the best color and aroma)
- 1 teaspoon Caraway Seeds (lightly crushed)
- 3 cups Beef Broth (low sodium)
- 2 tablespoons Tomato Paste
- 2 pieces Bay Leaf
- 1 Red Bell Pepper (diced small)
Handmade Spätzle
- 3 cups All-Purpose Flour (sifted)
- 4 pieces Large Eggs (at room temperature)
- 3/4 cup Whole Milk (plus more if needed)
- 1/4 teaspoon Nutmeg (freshly grated)
- 4 tablespoons Butter (for finishing the noodles)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven, melt the lard over medium-high heat. Brown the beef cubes in batches, ensuring not to crowd the pan, until a deep golden crust forms. Remove beef and set aside.
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2
Lower the heat to medium and add the diced onions to the remaining fat. Sauté for 10-15 minutes, stirring frequently, until the onions are translucent and starting to caramelize. This is the secret to a thick, rich sauce.
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3
Add the garlic, caraway seeds, and tomato paste. Cook for 2 minutes until the paste darkens slightly. Remove the pot from the heat briefly.
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4
Stir in the Hungarian paprika. It is vital to do this off the heat or with a splash of water to prevent the paprika from scorching and becoming bitter.
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5
Return the beef to the pot along with any accumulated juices. Add the beef broth, bay leaves, and diced red pepper. The liquid should just cover the meat.
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6
Bring to a gentle simmer, then cover and reduce heat to low. Let it braise for 2 to 2.5 hours, stirring occasionally, until the beef is incredibly tender.
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7
While the beef simmers, prepare the Spätzle dough. In a large bowl, whisk the eggs, milk, nutmeg, and a pinch of salt.
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8
Gradually stir in the flour with a wooden spoon. Beat the dough vigorously by hand until bubbles form and the dough is elastic and 'stretchy'—it should fall slowly from the spoon in ribbons.
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9
Let the Spätzle dough rest for at least 20 minutes at room temperature to allow the gluten to relax.
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10
Bring a large pot of salted water to a boil. Use a Spätzle maker or push the dough through the holes of a colander into the water.
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11
When the noodles float to the surface (about 1-2 minutes), they are done. Use a slotted spoon to transfer them to a bowl of cold water, then drain.
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12
Just before serving, melt butter in a large skillet and toss the drained Spätzle until heated through and slightly golden.
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13
Check the goulash consistency; if it's too thin, simmer uncovered for the last 15 minutes. Season with salt and pepper to taste.
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14
Serve a generous ladle of goulash over a bed of buttery Spätzle, garnishing with a dollop of sour cream if desired.
💡 Chef's Tips
Use high-quality imported Hungarian Paprika; the flavor difference is immense compared to standard grocery store varieties. Don't rush the onions—their slow breakdown provides the natural thickness and sweetness of the gravy. If the Spätzle dough is too thick to flow, add milk one tablespoon at a time; if too thin, add a bit more flour. For the best beef texture, look for well-marbled chuck roast rather than 'stew meat' packs which can be uneven in quality. Make the goulash a day in advance if possible; the flavors deepen and harmonize beautifully overnight in the fridge.
🍽️ Serving Suggestions
Pair with a robust Central European red wine like a Blaufränkisch or a spicy Kadarka. Serve with a side of crisp cucumber salad (Uborkasaláta) with vinegar and dill to cut through the richness. A dollop of cold sour cream and a sprinkle of fresh parsley adds a beautiful contrast to the warm stew. Provide plenty of crusty rye bread to mop up every last drop of the paprika gravy. Serve alongside a glass of dark lager or a pilsner to complement the smoky caraway notes.