German Beef Goulash with Buttered Spaetzle
Week of 02/10/20 to 02/14/2020 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Servings Prep Time
8-10bowls 25minutes
Cook Time
Servings Prep Time
8-10bowls 25minutes
Cook Time
  • 2lbs boneless beef chuckcut into ½-inch cubes
  • 3tablespoons veggie oil
  • 1tablespoon Tomato Paste
  • 1 yellow oniondiced
  • 1clove garlicminced
  • 2 Carrotshalf moons
  • 1 russet potatopeeled and diced
  • 2tablespoons flour
  • 1tablespoon paprika
  • 1/4cup red wine vinegar
  • 2cups vegetable broth
  • 1 bay leaf
  • 1/2teaspoon Saltor to taste
  • 1/2teaspoon black pepperor taste
  • 1cup all purpose flour
  • 1teaspoon Salt
  • 1/2teaspoon black pepper
  • 1/2teaspoon nutmeg
  • 2 large eggs
  • 1/4cup milk
  • 3tablespoons butter
  • 2tablespoons chivesminced
  1. In a large pan, brown the beef cubes in two batches in the butter or oil over high heat, removing browned meat to a bowl.
  2. Add onions and garlic (if using) and fry until translucent, about 5 minutes.
  3. Add remaining ingredients and the browned beef cubes.
  4. Bring to boil. Reduce heat to simmer and cover.
  5. Simmer for about 1/2 hour or until meat is tender.
  6. Check seasoning and adjust as needed.
  7. If you wish to make the gravy thicker, mix about 1 – 2 tbsp cornstarch with a bit of cold water and stir in as needed to thicken.
To make the Spaetzle
  1. In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  2. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
  3. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
Masters Recipe
  1. Have students scrape dough through perforated pans but with supervision.