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.