Sauté meat in portions
Too much meat cools the pot and draws water. Roast small portions dark all around, remove and only after extinguishing bring them together again.
German Recipe
Creamy goulash with spaetzle
Sauté the goulash in portions. Roast onions and tomato paste in a roasting set. Add paprika, stock and meat and braise until soft. Stir in cream and reduce sauce. Heat the spaetzle and serve with goulash.
Total time
2 hr 15 min
Calories
760 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
How to make cream goulash with spaetzle
Add pepper, stock and meat and braise until soft. Stir in cream and boil down sauce. Heat spaetzle and serve with goulash.
Dinner
German Recipes
Meat
Recipe
Creamy goulash with spaetzle
Fry the goulash in portions. Roast the onions and tomato paste in a roasting set.
Ingredients
4 servings
Method
-
1
Roast meat
Fry the goulash in portions.
-
2
Roast onions
Roast the onions and tomato paste in a roasting tin.
-
3
Stew
Add the bell pepper, stock and meat and braise until tender.
-
4
Cream
Stir in the cream and bring the sauce to a boil.
-
5
Serve spaetzle
Heat the spaetzle and serve with the goulash.
Kitchen know-how
Tips for Creamy goulash with spaetzle
Protect paprika from heat
Take the pan off the heat, stir in the peppers and deglaze immediately. Burned paprika would make the whole sauce taste bitter.
Cream only incorporated at the end
Stir the cream into the sauce, which is no longer overly boiling, and heat gently, preventing it from flaking out and preserving its creamy consistency.
Variations
How to adapt this recipe
Replace the cream with sour cream and adjust it with a little hot sauce. Stir in the cream over a low heat and stop bubbling.
Brown 250 grams of mushrooms separately and add to the meat for the last 15 minutes. This way they retain roasted flavour and do not water down the sauce.
Nutrition per serving
760kcal
58.0 gCarbohydrates
42.0 gProtein
42.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Creamy goulash with spaetzle
Beef from beef shin, shoulder or bug contains enough connective tissue for long braising. Cubes of equal size become tender at about the same time.
Depending on the meat, it takes about 90 to 150 minutes over a gentle heat. It is ready when a cube can be easily divided with a fork.
Very high heat or cold sour cream can separate the emulsion. Tempering the milk product, heat gently and reconnect a separate sauce with the whisk.
Yes, the braised flavours develop over night. Cool the goulash quickly and warm slowly; if necessary, add fresh cream only afterwards.
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