Brewhouse Goulash with Butter Spätzle

Name: Brewhouse Goulash with Butter Spätzle
Total time: 40 min
Yield: 3
Ingredients: 500 g Beef goulash; 2 Stück Onions; 2 Stück Garlic cloves; 2 EL Cooking oil; 2 EL Sweet paprika powder; 1 EL Tomato paste; 1 Stück Bay leaf; 0.5 TL Ground caraway; 0.5 TL Chili flakes; 300 ml Dark beer; 300 ml Water; Salt; Pepper; 300 g Wheat flour; 3 Stück Eggs; 150 ml Water; 1 EL Butter

A hearty beef goulash, refined with dark beer and gently braised in a pressure cooker, served with homemade spätzle. A robust dish like from a brewery pub.

By Beeny · 3 servings · 40 minutes

Ingredients

500 g Beef goulash
2 Stück Onions
2 Stück Garlic cloves
2 EL Cooking oil
2 EL Sweet paprika powder
1 EL Tomato paste
1 Stück Bay leaf
0.5 TL Ground caraway
0.5 TL Chili flakes
300 ml Dark beer
300 ml Water
Salt
Pepper
300 g Wheat flour
3 Stück Eggs
150 ml Water
1 EL Butter

Method

Peel and dice the onions, finely chop the garlic.
Pat the beef dry, season with salt and pepper, and sear it in batches in the pressure cooker with the oil over high heat, then remove.
Sweat the onions and garlic in the drippings until translucent, briefly toast the tomato paste and paprika powder.
Deglaze with the beer, loosen the browned bits, and return the meat to the pot with water, bay leaf, caraway and chili flakes.
Close the pressure cooker and cook the goulash under pressure for about 25 minutes, then release the pressure and season with salt and pepper.
For the spätzle, mix flour, eggs, 150 ml water and a pinch of salt into a smooth, thick dough and let it rest for about 10 minutes.
Bring plenty of salted water to a boil, press the dough in batches through a spätzle press or off a board into the simmering water, and once the spätzle float to the top, skim them out and let them drain.
Toss the spätzle briefly in the butter and serve with the goulash.