Beef Goulash with Spaetzle

Heat butter in a Dutch oven or stock pot over medium-low heat. Add onion and cook for 2 minutes. Season beef with salt and pepper and paprika; add to the onions and cook for 20 minutes. Add water. Cover and cook over low heat for 1 1/2 hours, or until beef is tender. Check occasionally and add more water if necessary.

Spaetzle

• 3 cups sifted flour
• 1 teaspoon salt
• dash nutmeg
• dash paprika
• 4 eggs
• 3/4 cup water
• 3 tablespoons butter, melted

Sift dry ingredients together into mixing bowl. Add eggs and water; beat with spoon until smooth. Dampen end of a cutting board and put on about 1/3 of the dough. Smooth a small amount of dough to be thin with spatula. Cut off small strips of the dough into a pot of boiling salted water. (Dip spatula in water several times through cutting spaetzle.) If dough is too thin to hold together, add some flour. Lift spaetzle out, place in a serving dish, and pour some of the melted butter over them. Repeat with remaining dough.
Serve hot with goulash.

Pot Roast Recipes
Country Pot Roast with Gravy
Pot Roast with Vegetables
Pot Roast with Spices
Yankee Pot Roast
Coffee Pot Roast
Lisa's Lazy Pot Roast
Pot Roast with Garden Vegetables
Pot Roast with Vegetables
Barbecued Pot Roast
Easy Pot Roast
Spicy Pot Roast
Marinated Chuck Roast
Savory Oven Brisket

Crockpot Recipes
Diane's Beef Pot Roast
Pot Roast Recipe with Onions
Pot Roast with Noodles
Pot Roast with Mushrooms
Pot Roast Burgundy
Dilled Pot Roast
Tangy Pot Roast with Noodles
Joyce's Beef Chuck Pot Roast
Pepsi Pot Roast
Wrangler's Pot Roast

Pot Roasts
Oven Roasts
Crockpot Beef Recipes
Beef Recipes Index
Ground Beef Recipes Index

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter