Fry meat in portions
Too much meat cools the pot and pulls water. Roast small portions all around dark, remove them and bring them together again only after extinguishing.
German Recipe
Creamy goulash with spaetzle
Roast the goulash in proportion. Roast the onions and tomato paste in the browned residue. Add the peppers, the stock and the meat and simmer softly. Stir in the cream and let the sauce boil. Heat Spätzle and serve with goulash.
Total time
2 hr 15 min
Calories
760 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
So Rahmgulasch succeeds with Spätzle
Add paprika, stock and meat and simmer softly. Stir in cream and let the sauce boil. Heat Spätzle and serve with goulash.
Dinner
German Recipes
Meat
Recipe
Creamy goulash with spaetzle
Fry the goulash in proportion. Roast the onions and tomato paste in the browned residue.
Ingredients
4 servings
Method
-
1
Fry meat
Fry goulash in portions vigorously.
-
2
Roast onions
Roast onions and tomato paste in the browned residue.
-
3
Broken
Add paprika, stock and meat and simmer softly.
-
4
Add cream
Stir in cream and let the sauce boil.
-
5
Serve Spätzle
Heat Spätzle and serve with goulash.
Kitchen know-how
Tips for Creamy goulash with spaetzle
Protect paprika from heat
Pull the pot short from the cooking place, stir in the peppers and immediately extinguish. Burned paprika would make the whole sauce taste bitter.
Finish cream at the end
Stir the cream into the sauce, which is no longer highly boiling, and only heat gently. This prevents flaking and preserves the creamy consistency.
Variations
How to adapt this recipe
Replace cream with sour cream and mix it with a little hot sauce. Then stir in under a small heat and do not fry any more.
Sauté 250 grams of mushrooms separately darkly and add to the meat during the last 15 minutes. Thus, they retain roast aroma and do not water the sauce.
Nutrition per serving
760kcal
58.0 gCarbohydrates
42.0 gProtein
42.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Creamy goulash with spaetzle
Beef made of beef shin, shoulder or bow contains enough connective tissue for long blackening. Equally large cubes become tender at about the same time.
Depending on the piece of meat, it takes about 90 to 150 minutes in a gentle heat. It is ready when a cube can be easily split with the fork.
Very high heat or cold sour cream can separate the emulsion. Temperate the milk product, heat only gently and reconnect a separate sauce with the snow broom.
Yes, the smoraromes continue to develop overnight. Cool the goulash quickly and slowly warm up; add fresh cream if necessary only afterwards.
Keep cooking