Stasia’s Hungarian Goulash with Spaetzle

“Staub makes a variety of roasters and casseroles, but if I had to choose one, it would be the five quart,” says Stacia Nawrocki of Dansk. “I love it because it makes my favourite recipes for beef bourguignon, Hungarian goulash and lamb shanks taste exceptional. My husband Bill loves how easy it is to clean.”

  • 2 pounds (1 kg) cubed beef
  • 2 cloves garlic, minced
  • 2 t Hungarian paprika
  • ¼ to ½ t crushed chilies
  • 1 t black pepper
  • 3 T butter
  • 3 to 4 onions, sliced
  • 1 ½ c beef stock
  • 1 small can tomato paste
  • 1 bay leaf
  • ½ t caraway seeds
  • Salt and pepper to taste

Toss beef with garlic, paprika, chillies and pepper. Marinate for at least 2 days before cooking the meat.

In heavy saucepan, heat half the butter over high heat and add onions, stirring often until softened. Removeonions; add remaining butter to pan, then add the meat in two lots, removing first lot when meat browns on all sides. Return onions to pan with stock, tomato paste, bay leaf and caraway seeds. Season to taste with salt and pepper.

Cook for 2 hours on low simmer. Test meat to be sure it is tender.


  • 2 large eggs
  • ¾ c water
  • 1 ¾ c flour
  • pinch freshly grated nutmeg
  • 1 t salt
  • pinch ground pepper
  • 2 t melted butter

Combine eggs and water in bowl of electric mixer. With mixer slowly working, gradually add flour, nutmeg, salt and pepper, and beat several minutes. Dough will be stiff but continue to beat until smooth.

Bring large pot of water to rolling boil. Place dough in ricer or spaetzle-maker and press to drop pieces into boiling water. Let spaetzle rise to the top, leave to cook another few minutes, lowering heat a little. Lift spaetzle out with perforated spoon or lifter; rinse, and drain in colander. Place in bowl and serve warm with hot melted butter or sauté in butter until golden.

Serves 6-8.