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🍽️ Classic Goulash with Homemade Spätzle

705 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs.
• celeriac 200 g
• carrots 200 g
• beef goulash 600 g
• salt pinch
• oil 50 ml
• tomato paste 1 tbsp
• beef broth 1000 ml
• dry red wine 300 ml
• pepper, black ground pinch
• fresh spätzle 600 g
• cornstarch 2 tbsp
• fresh chives 10 g
• sour cream 4 tbsp

Instructions

1. 1. Halve the onions and peel off the skin.
2. 2. Peel the celery and cut it into coarse cubes.
3. 3. Peel the carrots, trim the ends, and cut them into chunks.
4. 4. Wash the goulash meat, pat it dry, and season it generously with salt.
5. 5. Add 30 milliliters of oil and the meat to the mixing container.
6. 6. Fry the meat for 7 minutes on the sauté setting.
7. 7. Remove the meat from the container and place it in a bowl.
8. 8. Add the onions, carrots, and celery to the empty mixing container.
9. 9. Chop the vegetables for 8 seconds on speed 8.
10. 10. Add 20 milliliters of oil and tomato paste.
11. 11. Fry the mixture for 7 minutes on the sauté setting.
12. 12. Return the prepared meat, broth, and red wine to the container.
13. 13. Season the goulash with salt and pepper.
14. 14. Cook the goulash for 60 minutes at 100 degrees on speed 1 in reverse stirring mode.
15. 15. Place the spätzle into the deep steam cooking insert.
16. 16. Place the insert on top, close it, and steam the spätzle for 20 minutes on the steam setting.
17. 17. Remove the cooked spätzle from the appliance.
18. 18. Taste the goulash again and adjust the seasoning with salt and pepper.
19. 19. Mix cornstarch with a little cold water in a small bowl.
20. 20. Cook the goulash for 3 minutes at 100 degrees on speed 2.
21. 21. Slowly pour the starch-water mixture through the lid opening into the goulash.
22. 22. Wash the chives and shake them dry.
23. 23. Cut the chives into fine rings.
24. 24. Serve the goulash together with the spätzle, sour cream, and fresh chives.

Nutrition per serving

• kcal: 705
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 68 g