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Chef's Tip
When browning the beef, work in small batches and avoid overcrowding the pan. This ensures proper caramelization rather than steaming, which creates deeper flavor in the finished goulash.
Instructions
- Season beef cubes generously with 1 teaspoon salt and black pepper.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
- Reduce heat to medium and add remaining tablespoon of oil. Add onions and cook until softened, about 5-6 minutes.
- Add garlic and cook for 1 minute. Stir in caraway seeds and cook for 30 seconds.
- Add tomato paste and cook, stirring frequently, for 2 minutes until it darkens slightly.
- Stir in paprika and immediately add 1/4 cup of beef stock to prevent the paprika from burning.
- Return beef to the pot along with any accumulated juices. Add red bell peppers, remaining beef stock, and bay leaves.
- Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until beef is very tender.
- During the last 30 minutes of cooking, prepare the spaetzle: In a large bowl, whisk together flour, 1 teaspoon salt, and nutmeg.
- In a separate bowl, beat eggs and milk until combined. Gradually add to flour mixture, stirring until a smooth, thick batter forms. Let rest for 10 minutes.
- Bring a large pot of salted water to a boil. Working in batches, press batter through a spaetzle maker or large-holed colander into the boiling water.
- Cook until spaetzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a bowl. Toss with a little oil to prevent sticking.
- When all spaetzle are cooked, melt butter in a large skillet over medium heat. Add spaetzle and cook, stirring occasionally, until lightly browned in spots, about 3-4 minutes.
- Remove bay leaves from goulash. Taste and adjust seasoning with additional salt and pepper if needed.
- If the sauce is too thin, increase heat and simmer uncovered for 5-10 minutes until desired consistency is reached.
Plating
Mound buttered spaetzle in shallow bowls or on plates. Ladle the goulash over the spaetzle, ensuring each serving has plenty of beef and sauce. Top with a dollop of sour cream and sprinkle with fresh parsley.
Storage & Reheating
Refrigerate goulash in an airtight container for up to 3 days. The flavor often improves after a day in the refrigerator. Store spaetzle separately. Reheat goulash gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to thin the sauce. Spaetzle can be reheated in a skillet with a bit of butter.
About This Recipe
A cornerstone of Hungarian cuisine, this goulash stays true to the traditional slow-cooked method that transforms humble ingredients into a deeply satisfying dish. While the original likely contains regional Hungarian varieties of paprika, this version using widely available sweet Hungarian paprika still captures the essence of this beloved stew. The homemade spaetzle provides an authentic accompaniment that complements the rich sauce perfectly.