One of the most traditional recipes for goulash on the Internet. János Kotányi created this recipe in 1896 as the perfect showcase for his ground paprika. Dive into 19th century culinary history and discover goulash at its most traditional with this original recipe.
Ingredients 4 Portions
Cut the beef into small pieces and rinse.
Meanwhile, in a casserole dish, roast some onions — sliced lengthwise — in the lard, stir in our Special Sweet Paprika, add the beef, season with salt, cover and cook.
Add a spoonful of water from time to time to prevent burning.
For the spaetzle, combine flour, milk, eggs and spices to form a smooth dough.
Form the spaetzle using a board and knife or a spaetzle maker, adding them to boiling salted water as you go. After cooking for a minute or two, remove the spaetzle from the water and rinse them thoroughly with cold water, then place them in a bowl.
When the goulash is cooked, uncover and roast for a short time. Serve with the spaetzle.