Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below