Traditional Hungarian Goulash with Spaetzle

Method

1. Dice the beef into 2cm cubes and season with salt and pepper.
2. In a large pot, brown the beef over medium heat until golden brown.
3. Add chopped onion, carrots, and garlic, sauté until softened.
4. Stir in tomato paste and cook for 2 minutes.
5. Pour in red wine and paprika, simmer for 1.5 hours until the beef is tender.
6. Cook spaetzle according to package instructions.
7. Serve the goulash with spaetzle, garnished with fresh parsley.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.