This Memphis Goulash with Spaetzle brings together tender, slow-simmered beef shank in a smoky, spiced sauce and pairs it with soft, buttery spaetzle. Enhanced by the bold flavors of Memphis Marinades 901 Reserve Rub & Shake and a hint of sherry vinegar for a tangy kick, this dish offers a fresh twist on classic comfort food. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe delivers hearty, satisfying flavors that are sure to please.

INGREDIENTS (GOULASH)
  • 2.5 pounds beef shank, trimmed and cubed
  • 2 large yellow onions, peeled, halved and sliced
  • 2 cloves garlic
  • 1 tbsp tomato paste
  • 2 tsp dried marjoram
  • 2 tsp ground caraway seeds
  • 1 tbsp lemon zest
  • 2 cups beef stock
  • 3 tbsp Memphis Marinades 901 Reserve Rub & Shake
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 bay leaf
  • 2 tsp sherry vinegar
  • 2 tbsp parsley, minced
  • 1 tbsp olive oil
  • 1 tbsp butter
INGREDIENTS (SPAETZLE)
  • 2 cups all-purpose flour
  • 1.5 tsp salt
  • 4 large eggs
  • 1/2 cup milk
  • 2 tbsp butter

INSTRUCTIONS

  1. Preheat the oven to 275°F.
  2. Season the cubed beef with salt.
  3. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add the cubed beef and sear until browned, about 6-8 minutes. Transfer the beef to a bowl and set aside.
  4. Reduce the heat to medium-low. Add 1 tbsp butter and the onions to the Dutch oven, stirring often. Cook for 20 minutes, or until the onions are softened and golden brown.
  5. Add the garlic, tomato paste, marjoram, ground caraway seeds, and lemon zest. Sauté for one minute, then add Memphis Marinades 901 Reserve Rub & Shake and cayenne pepper. Stir until combined.
  6. Add 1 cup of beef broth and reduce until the liquid is almost gone.
  7. Add the second cup of beef broth and blend the mixture until smooth using an immersion blender. If you don’t have an immersion blender, use a blender to blend in batches to avoid overcrowding the blender.
  8. Add the salt, bay leaf, sherry vinegar, and browned beef. Stir until combined.
  9. Place the Dutch oven in the oven and cook for 3 hours. Remove the bay leaf when the beef is done. Adjust salt to taste.
  10. For spaetzle, add flour and salt to a mixing bowl and whisk together.
  11. Lightly beat the eggs in a separate bowl, then gradually add the eggs and milk to the flour mixture. Whisk until smooth. Let the batter rest for 30 minutes.
  12. Meanwhile, bring salted water to a boil, then reduce to a gentle simmer.
  13. Work the batter through a spaetzle maker over the simmering water. Cook the spaetzle for 2-3 minutes, until they float to the surface. Use a sieve to transfer the cooked spaetzle to a colander. If you don’t have a spaetzle maker, you can use a colander with large holes or a perforated pizza pan to push the batter through.
  14. Once drained, sauté the spaetzle with butter, or simply toss them with butter.
  15. To serve, place spaetzle on plate or shallow bowl then scoop the beef and sauce on top. Garnish with minced parsley.
  16. Enjoy!