Beef Goulash – Gulasch or Gulyás
Prep time
Cook time
Total time
Serves: Serves about 2- 3 plates
For the Goulash:
  • 230 Gram Beef Flank cut
  • 1 large Onion
  • 7 Garlic pods
  • 50 milliliter Tomato Paste
  • 1½ Tablespoons Paprika Powder
  • 1 Tablespoons Caraway seeds (not cumin - its not the same!)
  • 2 Teaspoons Marjoram
  • dash Vinegar
  • 600 ml Water with 1 Maggie Beef Cube or Beef stock
  • pinch Salt
  • 1½ Tablespoon White Flour
  • pinch Pepper
For the Spätzle (Spatzle):
  • 250 White Flour
  • pinch Salt
  • 1 Egg
  • 150 milliliter Milk
  • ½ Tbs Sunflower Oil
  1. Cut your Beef into 3-4 cm thick cubes and keep aside (I am not that exact here). Chop your Onion roughly and chop the Garlic pods as well.
  2. In a pot fry the Onions first glossy, then add the Garlic. After 2-3 minutes stir frying add the meat and continue to stir frequently. The onions should turn a bit yellow.

  3. Once the meat is a bit cooked on all sides, add in the Tomato paste and continue to add in the Paprika powder. (I add the paste first because I don't want the paprika powder to burn or it will taste bitter). Stir fry a little and continue to add in the Caraway seeds and Marjoram.

  4. Now, glaze it all with a good dash of Vinegar! Keep it to cook on slow heat for 2-3 minutes, then pour in the Water+Beef cube or use the Beef Stock, mix it and keep it covered stirring frequently, for 50 minutes on slow heat. The liquids will reduce and the covering of the pot will help the meat to soften.
  5. After 50 minutes cooking time, remove the pot from the heat and add the White flour to bind the sauce and Pepper for the taste.
  6. For the Spätzle noodles simply add the Flour and pinch of salt to a mixing bowl. Make a well in the center and add in the Egg, milk and oil. With a spoon mix the content till smooth but not too long or it will become to tough.

  7. Keep a big pot to boil with salt water and grab one of those special spätzle sieves.
  8. Once the water is boiling place the sieve on top of the pot. Now pour some of the dough onto it and push it down with a pastry card by moving with it from left to right.

  9. When the pastry comes through the wholes, it will look like that on the other side and fall into the boiling water.
  10. Do that with all the dough in one go if you have a big pot and if you are quick, otherwise work in batches. The noodles are ready when they are swimming on top. Strain them well and place them into a dish with butter. Mix and serve warm.
Recipe by Masala Herb at