A plate full of goulash and a small bowl of spaetzle arranged on a dark wooden table.

Goulash with Spaetzle

Name: Goulash with Spaetzle
Total time: 190 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 1kg Beef shin or beef neck; 1kg Onion; 2tbsp. Lard; 3tbsp. Paprika Special Sweet; 1pinch Table Salt; Water, as required; 500g Flour; 3 Eggs; 300ml Milk; 1pinch Table Salt; 1pinch Nutmeg, Ground; 1pinch Pepper Black, Whole

180—190 Min

Paprika Special SweetOur packaging from around 1890

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One of the most traditional recipes for goulash on the Internet. János Kotányi created this recipe in 1896 as the perfect showcase for his ground paprika. Dive into 19th century culinary history and discover goulash at its most traditional with this original recipe.

Ingredients 4 Portions

1 kgBeef shin or beef neck
1 kgOnion
2 tbsp.Lard
3 tbsp.Paprika Special Sweet
1 pinchTable Salt
Water, as required
For the spaetzle
- 500 gFlour
- 3 Eggs
- 300 mlMilk
- 1 pinchTable Salt
- 1 pinchNutmeg, Ground
- 1 pinchPepper Black, Whole

Preparation

1
Cut the beef into small pieces and rinse.
2
Meanwhile, in a casserole dish, roast some onions — sliced lengthwise — in the lard, stir in our Special Sweet Paprika, add the beef, season with salt, cover and cook.
3
Add a spoonful of water from time to time to prevent burning.
4
For the spaetzle, combine flour, milk, eggs and spices to form a smooth dough.
5
Form the spaetzle using a board and knife or a spaetzle maker, adding them to boiling salted water as you go. After cooking for a minute or two, remove the spaetzle from the water and rinse them thoroughly with cold water, then place them in a bowl.
6
When the goulash is cooked, uncover and roast for a short time. Serve with the spaetzle.