Earthy Mushroom Goulash with German Spätzle

Make the Goulash

1. 1Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. 2Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
3. 3Stir in the minced garlic, diced carrots, and parsnips. Cook for another 5 minutes, stirring occasionally.
4. 4Add the mixed mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
5. 5Sprinkle the sweet and smoked paprika over the vegetables and stir well to coat. Cook for 1 minute until fragrant.
6. 6Stir in the tomato paste and cook for another minute.
7. 7Sprinkle the flour over the mixture and stir to coat all ingredients. Cook for 1-2 minutes, stirring constantly.
8. 8Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring to a simmer.
9. 9Add the bay leaf and dried marjoram. Season with salt and freshly ground black pepper to taste.
10. 10Reduce heat to low, cover, and simmer for at least 30 minutes, or until vegetables are tender and the sauce has thickened. Stir occasionally.

Make the Spätzle

1. 1In a medium bowl, whisk together the flour and salt.
2. 2In a separate small bowl, whisk the eggs and gradually add water until a smooth, thick batter forms. You may not need all the water.
3. 3Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be sticky and a bit lumpy.
4. 4Bring a large pot of salted water to a rolling boil.
5. 5Hold a spätzle maker or a colander with large holes over the boiling water. Pour some batter into the maker/colander and push/scrape it through into the boiling water.
6. 6Cook the spätzle for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon.
7. 7Repeat with the remaining batter.
8. 8Drain the cooked spätzle and set aside. You can toss them with a little butter or oil to prevent sticking.