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German Beef Goulash with Buttered Spaetzle

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 German Beef Goulash with Buttered Spaetzle
Recipe for the week of February 10-14, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine German
Prep Time 25 minutes
Cook Time 40 minutes
Servings
8-10 servings
Ingredients
For the Beef Goulash
  • 2 pounds beef chuck cut into ½-inch cubes
  • 3 tablespoons vegetable oil
  • 1 tablespoon Tomato Paste
  • 1 yellow onion diced
  • 1 garlic clove minced
  • 2 Carrots peeled and cut into half moons
  • 1 russet potato peeled and diced
  • 2 tablespoons all purpose flour
  • 1 tablespoon paprika
  • 1/4 cup red wine vinegar
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
For the Spaetzle
  • 1 cup all purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1/4 cup milk
  • 3 tablespoons butter
Course Main Dish, Side Dish
Cuisine German
Prep Time 25 minutes
Cook Time 40 minutes
Servings
8-10 servings
Ingredients
For the Beef Goulash
  • 2 pounds beef chuck cut into ½-inch cubes
  • 3 tablespoons vegetable oil
  • 1 tablespoon Tomato Paste
  • 1 yellow onion diced
  • 1 garlic clove minced
  • 2 Carrots peeled and cut into half moons
  • 1 russet potato peeled and diced
  • 2 tablespoons all purpose flour
  • 1 tablespoon paprika
  • 1/4 cup red wine vinegar
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
For the Spaetzle
  • 1 cup all purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1/4 cup milk
  • 3 tablespoons butter
Instructions
For the Goulash
  1. In a pan, brown the beef cubes in oil over high heat, then remove browned meat to a bowl.
  2. Add onions and garlic and fry until translucent, about 5 minutes. Add remaining ingredients and the browned beef cubes. Bring to boil then, reduce heat to simmer and cover. Simmer until meat is tender.
For the Spaetzle
  1. In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well, the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  2. Bring water to a boil in a pot, then reduce to a simmer.
  3. To form the spaetzle, hold a slotted spoon over a bowl and push the dough through the holes with a spoon. Once formed, place in the pot and cook until the spaetzle floats to the surface, stirring gently to prevent sticking. Remove the spaetzle into a colander and give it a quick rinse with cool water.
  4. Melt the butter in a pan over medium heat and add the spaetzle, tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color.