Goulash with Carrots and Spaetzle

Ingredients

• 400 g beef (e.g., Hesse)
• 400 g pork shoulder
• 4 Carrots
• 2 onions
• 2 tbsp sunflower oil
• 1 tbsp Tomato Paste
• 1 tsp ground cumin
• 2 tbsp sweet paprika powder
• 500 ml meat broth
• 1 bay leaf
• 2 tbsp freshly chopped parsley
• Salt
• pepper (from grinder)
• Cayenne pepper

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite-sized cubes. Peel the carrots and cut them into about 2 cm long pieces. Peel the onions, halve them and slice into strips. Brown the meat in batches in hot oil and set aside.

2. 2.

   In the drippings sauté the onions and carrots, stir in the tomato paste and cumin, let it brown, return the meat and mix in the paprika powder. Deglaze with broth, add the bay leaf and simmer covered for about 1½ hours.

3. 3.

   Occasionally stir and add more broth if needed. Finally fold in parsley and season with salt, pepper and cayenne pepper. Serve with spaetzle as desired.