• 1/3 cup olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons sweet paprika
  • 1 kg diced casserole beef (chuck, blade etc)
  • 2 tablespoons flour
  • Sea salt and cracked black pepper
  • 400g canned fine roasted crushed tomatoes
  • 1 green capsicum, diced
  • 500g Spud Lite baby potatoes, halved
  • 1½ litres beef stock
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon flat leaf parsley, finely chopped
  • sour cream to serve

Potato Spaetzle

  • 2 cups plain flour
  • ¼ teaspoon ground nutmeg
  • ½ cup finely grated parmesan
  • Sea salt flakes and freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1 cup mashed Spud Lite potato
  • 1 ½ cups buttermilk


  1. Heat half the oil in a large heavy based saucepan over a low heat. Add onions, garlic and paprika and cook for 10 minutes or until soft. Remove from pan and set aside. 
  1. Toss beef in seasoned flour to coat. Heat remaining oil in same pan over medium high heat, adding beef in batches. Cook for 5 minutes or until well browned.
  1. Return beef and onion mixture to pan over a medium heat. Add tomatoes, capsicum, potatoes and enough stock to cover the meat (top up with water if needed). Bring to a boil, reduce heat to a simmer, cover and cook for 2 hours. Season to taste and cook uncovered for 10 minutes or until sauce thickens slightly.
  1. For the spaetzle, bring a large saucepan of salted water to the boil. In a large bowl combine flour, nutmeg, parmesan, salt and pepper; gradually add combined egg, potato and buttermilk. Stir until batter is smooth.
  1. Place a potato ricer or colander over a saucepan of boiling water. Spoon some of the batter into the ricer, pushing batter through holes into water. When water returns to a boil, cook uncovered about 2 minutes or until spaetzle float to the surface; drain.
  1. Stir parsley through the goulash and serve with potato spaetzle and sour cream.


NOTE: goulash can also be served with pasta or rice.


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