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Hungarian Beef Goulash with Spaetzle: A Taste of Home

The scent alone transports me back to my grandmother’s kitchen. Steam rising from a large, earthenware pot, filled with a rich, paprika-infused stew, always simmering on her stovetop. The hearty aroma of beef, onions, and spices was the unofficial perfume of our family gatherings, a comforting promise of warmth, laughter, and the deepest kind of love. This Hungarian Beef Goulash, served with tender, homemade spaetzle, is more than just a meal; it’s a cherished memory, a culinary hug passed down through generations.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 35 minutes
Servings: 8
Yield: About 12 cups of goulash; 6 cups of spaetzle
Dietary Type: Not Gluten-Free

Ingredients

GOULASH

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 cloves garlic, minced
2 tablespoons caraway seeds, toasted and ground
4 slices bacon, chopped
2 1/2 lbs beef shank or beef shoulder, cut into 2-inch cubes
Kosher salt to taste
Fresh ground black pepper to taste
3 tablespoons all-purpose flour
2 roasted red peppers, peeled and sliced
3 tablespoons sweet Hungarian paprika
1⁄2 – 3⁄4 teaspoon minced fresh thyme (optional)
1⁄2 – 1 teaspoon minced fresh marjoram (optional)
1 bay leaf
2 tablespoons balsamic vinegar
1 (15 ounce) can whole canned tomatoes, hand crushed
6 cups low sodium chicken broth or low sodium beef broth
3⁄4 cup sour cream (add more if necessary)
Chopped flat leaf parsley, for garnish

SPATZLE

4 egg yolks
1 egg
1 3⁄4 cups milk
1 lb all-purpose flour (about 3 cups)
1⁄4 teaspoon nutmeg
1 teaspoon salt
1⁄4 teaspoon fresh ground pepper
Salt to taste
Fresh ground black pepper to taste
3 ounces unsalted butter or unsalted margarine

Equipment Needed

Large heavy pot
Dutch oven
Small bowl
Medium bowl
Cutting board
Strainer
Large saute pan
Perforated hotel pan (optional, for spaetzle making)

Instructions

In a large heavy pot over medium heat, add the bacon and fry for about 5 minutes until crisp. Remove the bacon to a paper towel-lined plate and reserve.
Add the thinly sliced onions and sugar to the pot and sauté until the onions are deeply caramelized. This will take time, but patience is key to developing a rich, sweet flavor base. Stir frequently to prevent burning.
Add the minced garlic and ground caraway seeds to the caramelized onions. Cook for one minute, stirring constantly, until fragrant.
Add the sweet Hungarian paprika, thyme (if using), marjoram (if using), and bay leaf. Sauté for another minute, until fragrant, being careful not to burn the paprika. Burning the paprika will result in a bitter flavor.
Add the hand-crushed tomatoes, sliced red peppers, and 3 cups of broth. Bring to a boil, then reduce heat and simmer for 10 minutes, allowing the flavors to meld.
Remove the bay leaf from the sauce and discard.
In a Dutch oven, add the olive oil and heat over medium-high heat. Sauté the beef, browning evenly on all sides, turning with tongs. Season the beef generously with salt and pepper. Browning the beef in batches will ensure better color and flavor development.
While the beef is searing, sprinkle the flour evenly over the beef in the Dutch oven. Continue to stir to dissolve any clumps of flour. This will help thicken the goulash.
Deglaze the Dutch oven with the balsamic vinegar and the remaining broth, scraping up any browned bits from the bottom of the pot. These browned bits are full of flavor and will add depth to the goulash.
Pour the contents of the pot containing the tomato and onion mixture into the Dutch oven with the beef. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 1/2 hours, or until the beef is very tender, stirring occasionally. The exact cooking time will depend on the cut of beef used; check for tenderness after 1 hour and adjust accordingly.
Taste and adjust the seasoning with salt and pepper as needed.
Remove the Dutch oven from the heat and stir the sour cream into the goulash just before serving. Do not boil the goulash after adding the sour cream, as it may curdle.
Garnish with chopped flat-leaf parsley and broken pieces of crispy reserved bacon.
Serve the goulash with freshly made spaetzle.

SPATZLE PREPARATION:

In a small bowl, beat together the egg yolks, whole egg, and milk until well combined.
In a medium bowl, combine the flour, nutmeg, salt, and pepper.
Add the egg mixture to the flour mixture and mix with a hand mixer until well blended. Do not overmix at this stage; a slightly lumpy batter is fine.
Cover the bowl and refrigerate the spaetzle batter. Allow the batter to rest for at least 1 hour. This allows the gluten to relax, resulting in more tender spaetzle.
Bring a large pot of salted water to a boil.
To form the spaetzle, you can use one of two methods:
- Cutting Board Method: Place the batter on the end of a cutting board and, using a knife or spatula, cut small slices of batter into the boiling water.
- Hotel Pan Method (Optional): Place a perforated hotel pan on top of the pot of boiling water. Place the batter on the perforated pan and force it through the holes to form spaetzle.
Cook the spaetzle for 4-5 minutes, or until they float to the surface and are cooked through.
Transfer the cooked spaetzle to a bowl using a strainer.
Over high heat, place a large sauté pan until it gets very hot.
Add the butter or margarine to the hot pan and allow it to melt.
Add the boiled spaetzle to the melted butter and sauté until golden brown and slightly crispy.
Season the sautéed spaetzle to taste with salt and pepper.
Serve the goulash and spaetzle on one large platter, arranging the spaetzle around the perimeter and the goulash in the center. Sprinkle generously with chopped flat-leaf parsley over both the goulash and the spaetzle.
Serve with a warm loaf of bread for sopping up the delicious gravy.

Expert Tips & Tricks

For the deepest flavor, don’t rush the caramelization of the onions. Low and slow is the key.
Browning the beef in batches prevents overcrowding the pot and ensures a good sear, which contributes to the overall richness of the goulash.
If you don’t have beef shank or shoulder, you can use chuck roast, but it may require slightly longer cooking time to become tender.
Resting the spaetzle batter is crucial for a tender final product. Don’t skip this step!
If you find the spaetzle batter too thick, add a tablespoon of milk at a time until it reaches the desired consistency. It should be thick but pourable.

Serving & Storage Suggestions

Serve the Hungarian Beef Goulash and Spaetzle hot, garnished with fresh parsley and crispy bacon. A dollop of extra sour cream is always welcome! Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days. Leftover spaetzle should be stored separately, also in the refrigerator. To reheat the goulash, gently warm it on the stovetop over low heat, stirring occasionally. To reheat the spaetzle, sauté it in a pan with a little butter until heated through and slightly crispy. Freezing is not recommended because the sour cream can change texture when thawed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	955.4 kcal	N/A
Calories from Fat	445 g	47%
Total Fat	49.5 g	76%
Saturated Fat	21.2 g	106%
Cholesterol	281.9 mg	93%
Sodium	650.4 mg	27%
Total Carbohydrate	66 g	22%
Dietary Fiber	4.9 g	19%
Sugars	7.2 g	N/A
Protein	61.1 g	122%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Goulash: Add a pinch of cayenne pepper or a chopped chili to the goulash for a spicy kick.
Vegetarian Goulash: Substitute the beef with mushrooms or a mix of root vegetables for a vegetarian version. Use vegetable broth instead of beef broth.
Gluten-Free Spaetzle: Use a gluten-free all-purpose flour blend for the spaetzle.
Creamy Goulash: Add a little heavy cream to the goulash along with the sour cream for an extra decadent dish.

FAQs (Frequently Asked Questions)

Q: Can I make the goulash ahead of time?

A: Absolutely! Goulash actually tastes better the next day as the flavors have more time to meld. Prepare it a day or two in advance and store it in the refrigerator until ready to reheat and serve.

Q: Is it necessary to use Hungarian paprika?

A: While any sweet paprika will work, Hungarian paprika is known for its superior flavor and vibrant color, which truly elevates the dish. It’s worth seeking out!

Q: Can I use a spaetzle maker instead of the cutting board or hotel pan method?

A: Yes, a spaetzle maker is a great tool for creating uniform spaetzle quickly and easily. Just follow the manufacturer’s instructions.

Q: Can I freeze the spaetzle?

A: Cooked spaetzle can be frozen, but the texture may change slightly upon thawing. To minimize texture changes, freeze in a single layer on a baking sheet before transferring to a freezer bag.

Q: What can I serve with goulash besides spaetzle?

A: If you’re not in the mood for spaetzle, goulash is also delicious served with mashed potatoes, egg noodles, or crusty bread for soaking up the sauce.

Final Thoughts

This Hungarian Beef Goulash with Spaetzle is more than just a recipe; it’s an invitation to connect with tradition, to create lasting memories, and to share a truly comforting meal with those you love. Don’t be intimidated by the seemingly long ingredient list or cooking time. Each step is simple, and the end result is well worth the effort. I encourage you to try this recipe and make it your own, adapting it to your tastes and preferences. And please, let me know what you think! What are your favorite variations, and what special touches do you add?

Hungarian Beef Goulash and Spaetzle Recipe