Goulash with Spaetzle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g oulash
- 2 onions)
- 1 tablespoon clarified butter
- 2 tablespoon tomato paste
- 1 tablespoon marjoram, dried
- 1 teaspoon juniper berries
- 1 bay leaf
- 300 ml red wine
- 500 ml meat broth, (instant)
- 1 teaspoon honey
- salt
- 400 g spaetzle, (finished product or homemade)
Print Recipe
Pin Recipe Instructions
- Wash meat, pat dry. Peel and finely dice the onions. Fry the meat in hot clarified butter in a casserole. Add the onions and sauté briefly. Stir in tomato paste and marjoram, toast. Add the juniper berries, bay leaf, red wine and stock and simmer the goulash for 80-90 minutes with the lid closed and over medium heat. Cook the spaetzle according to the instructions on the package. Remove the juniper berries and bay leaf from the goulash. Season the goulash with salt and honey. Arrange with the spaetzle on plates.
- A fresh cucumber salad or peas with carrots goes well with it!
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