Spaetzle Goulash

barbara lentz




☆☆☆☆☆ 0 votes

5 Min
8 Hr
Slow Cooker Crock Pot



  • 1 large
    onion diced
  • 4 clove
    garlic minced
  • 2 lb
    beef chuck roast
  • 4 c
    beef stock
  • 2 Tbsp
    balsamic vinegar
  • 4 Tbsp
    tomato paste
  • 1 Tbsp
    sweet paprika
  • 2 tsp
    ground thyme
  • 2
    bay leaves
  • ·
    salt and pepper

  • 4 large
    egg yolks
  • 1 large
  • 1 3/4 c
  • 3 c
  • 2 tsp
  • 1/2 tsp
  • 1/4 tsp
    white pepper
  • 2 oz
  • ·
    parsley chopped for serving

How to Make Spaetzle Goulash


  1. Place all the ingredients for the goulash in a slow cooker and cook on low for 8 hours. Remove the beef and shred. Place the meat back in the sauce. Remove bay leaves.
  2. For the spaetzle
    Mix the egg yolks, egg, milk, and flour together. Stir in the salt, nutmeg and white pepper.
  3. Place the spaetzle in a colander over boiling salted water. Press the spaetzle through the wholes into the boiling water. Once all the spaetzle is in the water remove from the heat and drain. Stir in the butter.
  4. Spoon the goulash in a bowl then top with the Spaetzle and parsley.

Printable Recipe Card

About Spaetzle Goulash

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German

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