Goulash with Spaetzle

Ingredients

• 1 kg beef goulash
• 4 onions
• 2 Garlic cloves
• 3 tbsp oil
• 5 ripe tomatoes
• 1 tbsp sweet paprika powder
• 0.5 tsp ground caraway seeds
• 500 ml meat broth
• Salt
• freshly ground pepper
• 1 bay leaf
• 1 tsp hot paprika powder
• 1 tbsp marjoram
• 2 thyme sprigs

Instructions

1. 1.

   Place the beef in a Dutch oven and sear it in hot oil in batches until browned all around. Peel the onions and garlic. Cut the onions in half, slice into strips, and mince the garlic. Wash the tomatoes, blanch them, peel, core, and cut into pieces.

2. 2.

   Add the onions to the meat and cook over reduced heat. Briefly sauté the sweet paprika powder and caraway seeds, then pour in the broth. Add the tomatoes, bay leaf, garlic, and hot paprika powder. Simmer for about 1–1.5 hours, stirring occasionally; add more liquid if needed. Finally, add marjoram and thyme, season with salt and pepper, and serve the goulash with spaetzle.