Hungary for Something Warm?

Goulash & Saffron Spätzle

This isn’t exactly a “rev up for summer” sorta dish, but when you live in Northern Europe you just gotta have a warm comforting recipe in your back pocket for those (un)expected cold rainy days. And this week is no exception. Goulash is just the type of dish that wards off the chills and fills the tummy.

goulashFor those of you wondering, spätzle is a very rustic style egg noodle that shares the same culinary features of a dumpling. In some European countries  spätzle is served on its own or alongside a bowl of goulash. For you North Americans, that big bowl of hamburger, tomato, and macaroni also called goulash, has its origins from goulash and spätzle.



  • Servings: 6-8
  • Difficulty: Easy
  • Print

  • 3 tbsp olive oil
  • 1 lb. chuck or stewing beef, cubed
  • 2 onions, chopped
  • 3 stalks celery, diced
  • 2 red peppers, chopped
  • 4 medium size tomatoes, chopped
  • 2 large carrots, cubed
  • 2 large potatoes, cubed
  • 2 tbsp sweet paprika
  • 2 tsp salt
  • 2 tsp caraway seed
  • 1 tsp thyme
  • 2 bay leaves
  • Black pepper, to season
  • ½ liter beef stock
  • 2 tbsp balsamic vinegar
  • Handful of fresh chopped parsley

1. In a large pot over medium high heat, add the oil and beef and cook until browned. Then add the onions and celery and cook until the onions become translucent. Next, stir in the paprika, salt, caraway seeds, thyme and black pepper.

2. Add the red pepper and tomatoes and cook for 4-5 minutes. Add the beef stock and bay leaves. Reduce heat and simmer covered for 2 hours.

3. After 2 hours, add the potatoes and carrots and continue simmering, uncovered, for another hour.

4. Stir to break up the potato slightly. This will thicken the goulash. Add the balsamic vinegar and parsley. Wait 15-20 minutes before serving. Add more salt if desired.


Saffron Spätzle

  • Servings: 6-8
  • Difficulty: Intermediate
  • Print

Note: This batch of spätzle can easily be halved.

  • 2 cups flour
  • 1 cup whole milk
  • 4 whole eggs
  • 1 tsp baking soda
  • Pinch of saffron
  • 1 tbsp olive oil
  • 2-3 tbsp butter
  • 8 slices bacon
  • Chopped parsley to garnish

1. In a small saucepan over high heat, combine the milk and saffron and warm up to a boil. Remove from heat to cool slightly.

2. In a bowl, combine the flour and baking soda. Make a well in the flour and add the eggs, stir just to beat them lightly. Pour in the warm milk and whisk the ingredients into a thick batter.

3. Have a large pot of salty boiling water ready. Using either a colander or potato ricer, pour the batter in so that it runs through the holes and into the boiling water. As soon as the spätzle floats, remove it and dunk it into a bowl of icy cold water. Drain the spätzle and let it dry.

4. In a hot frying pan, heat the oil and add half the spätzle, continuously stirring. Add half the bacon, butter and parsley and toss to coat. Season with salt and pepper. The entire frying process should take 3-5 minutes. Repeat for second half. Serve hot.


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