Goulash with Spaetzle

The beef is cut into small pieces and washed.

In the meantime, roast some long-cut onions in lard in a casserole, stir in real paprika special noble sweet, add the washed beef, salt it and let it cook covered.

Add a spoonful of water from time to time to prevent burning.

For the spaetzle, mix flour, milk, eggs and spices until smooth.

Using a spaetzle board and knife, or a spaetzle slicer, shape them briefly in boiling salted water, a little at a time, and after a minute or two, scoop them out of the water, rinse them briskly with cold water, and place them in a bowl.

When the goulash is cooked, let it roast to the fat and arrange it with spaetzle.

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