Cream Goulash with Chicken and Spaetzle

For the cream goulash with chicken and spaetzle, cut the meat into goulash-sized cubes. Remove the skin from the onion and cut it into small pieces.

Heat the oil and brown the meat cubes in portions, remove each one and place on a plate. Finally, fry the onions in the drippings until translucent and stir in the tomato paste.

Add the meat again, sprinkle with flour and paprika powder and stir-fry. Add meat stock and salt, bring to a boil and cook the meat covered for about 30 minutes until tender.

Meanwhile, for the spaetzle, mix the flour with salt and eggs until the dough bubbles, (if the dough is too liquid add some flour, if it is too solid add some water, it always depends on the size of the eggs).

Add the herbs and, using a spaetzle slicer or a spaetzle strainer, place the dough in lightly simmering salted water. After about 5 minutes, when the spaetzle float to the top, pour into a colander and rinse with cold water.

Wash the parsley, dab dry and chop finely, add to the goulash with whipped cream and sour cream and bring to the boil again. Season to taste with salt and cayenne pepper.

Toss the spaetzle with a little butter in a hot pan and serve with the cream goulash.

Preparation Tip:

Instead of chicken, you can also use turkey meat for the cream goulash.

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