Porcini Mushroom Goulash with Spaetzle

5 from 5 votes
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 177 kcal


  • 500 g Beef goulash
  • 300 g Frozen Porcini Mushrooms
  • 2 tbsp Rapeseed oil
  • 1 tbsp Flour
  • 4 piece Crush juniper berries
  • 700 ml Vegetable broth, instant
  • 1 tsp Green peppercorns pickled
  • 4 Stems Fresh thyme
  • 200 ml Whipped cream
  • 0,5 bunch Parsley
  • 400 g Spaetzle (cooling shelf)
  • 2 tbsp Butter
  • 1 piece Bay leaf
  • 1 tbsp Tomato paste
  • 1 medium sized Red Onion
  • Salt and pepper


  • Wash the beef goulash and pat dry. Heat the rapeseed oil in a pressure cooker and sear the meat on all sides. Crush the juniper berries. Dust the meat with flour, stir in with tomato paste. Add the juniper berries and bay leaf. Top up with the vegetable stock. Close the pressure cooker and simmer for about 20 minutes.
  • Peel off the onion and cut into thin strips. Heat 1 tablespoon butter in a pan, add the frozen porcini mushrooms and cook until the mushroom juice is simmered. Stir again. Pluck the thyme leaves from the stems with the peppercorns and add to the porcini mushrooms. Season to taste with salt and pepper.
  • Refine the goulash with cream and fold in the porcini mushrooms. Season again with salt and pepper. Pluck the parsley leaves from the stalks and roughly chop. Put half of the parsley into the goulash.
  • Briefly cook the spaetzle in boiling salted water, lift it out of the water with a ladle, and fry lightly in a pan with 1 tablespoon of butter. Arrange spaetzle with porcini mushroom goulash on plates and serve sprinkled with parsley.


Serving: 100gCalories: 177kcalCarbohydrates: 7.5gProtein: 10.5gFat: 11.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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