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Viennese Gulasch with Spätzle


For the gulasch

Lard                            100g

Onions, chopped    1.2kg

Garlic, grated           4 cloves

Tomato paste          1tbsp

Sweet paprika         2tbsp

Hot paprika              1.5tbsp

Caraway seeds        1tsp, crushed

Cider vinegar           2tsp

Brown sugar            2tsp

Salt                             1.5tsp

Black pepper

Water                        1 litre

Shin of beef              1.5kg cut into 3cm pieces


For the spätzle

Plain flour                 500g

Salt                             2tsp

Eggs, beaten            4

Milk                            250ml

Butter                        80g

Nutmeg                     a medium pinch

Black pepper



  1. Heat the lard in a large pot over a medium head. Add the onions and fry for approx. 20 minutes, until golden brown.
  2. Add the garlic and cook for a further minute.
  3. Add the tomato paste, both paprika, crushed caraway seeds, cider vinegar, sugar, salt and a generous amount of pepper. Cover with water and bring to the boil.
  4. Add the beef, reduce the heat and simmer for 1 hour 45 minutes to 2 hours. Check and stir regularly. Add more water to cover the meat if needed.
  5. To make the spätzle sift the salt and flour into a bowl. Add the beaten eggs and whisk to incorporate into the flour.
  6. Gradually add the milk, continuing to whisk, until you have a tick batter. Cover the bowl and place in the fridge to rest for half an hour.
  7. Place a large, deep pan of salted water on the heat and bring to a boil. Once boiling, reduce to a simmer.
  8. Rest a colander over the pan, ensuring it is not touching the water. Press the spätzle batter through the colander holes using a spatula.
  9. Cook the noodles for 2 – 3 minutes, until they have risen to the surface. Drain well
  • Check the gulasch. If the meat is not tender, add a little water and continue to cook.
  • Heat the butter in a frying pan until foaming. Add the spätzle noodles and fry until golden and coated in butter. Add the nutmeg and pepper to taste, stir well and remove from the heat.
  • Serve the meat in the sauce with spätzle on the side.

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