Goulash with homemade pesto spaetzle

Ingredients for 4 servings:

• 1 kg goulash meat, mixed
• 2 carrots, quartered and cut into fine strips
• 3 onions, roughly diced
• 3 stalk(s) Celery , cut into strips
• 2 garlic cloves, finely chopped
• 2 red peppers, quartered and cut into large strips
• ½ zucchini, quartered and roughly diced
• ½ bunch of spring onions
• 200 ml broth, clear
• 1 tbsp tomato paste
• 500 ml tomato(s), pureed
• 2 tsp paprika powder, hot
• salt and pepper
• Clarified butter
• 260 g flour
• 5 eggs
• 1 tsp salt
• 2 tsp pesto verde

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Brown the goulash in batches in hot clarified butter. Season with salt and pepper. Remove from the pan. Melt more clarified butter in the pan and sauté the carrots, celery, and onions. Then add the remaining vegetables (except for the spring onions and garlic) and continue sautéing. Sauté 1 tablespoon of tomato paste. Add the garlic and meat and sauté briefly. Deglaze with the broth and passata and add the hot paprika. Cover and simmer for about 45 minutes. Shortly before the end of the cooking time, add the spring onions. For the spaetzle, mix the flour, salt, eggs, and pesto with a dough hook. Heat a large pot of salted water. Prepare a bowl of lukewarm salted water. Press the pasta dough into the water using a spaetzle press. Carefully loosen with a slotted spoon. When the spaetzle float to the surface, scoop them out with a slotted spoon and add them to the bowl of lukewarm salted water. Then drain through a sieve. Serve the goulash with the spaetzle.