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1
To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl.
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2
Season the meat with the spice mixture.
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3
Set aside.
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4
In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke.
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5
Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.
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6
Add the onions and cook until wilted, about 3 minutes.
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7
Sprinkle the flour over the meat and stir until blended.
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8
Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.
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9
Add the broth or water, tomato paste and caraway seeds.
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10
Cover, and simmer over low heat until meat is tender, about 1 to 1 1/2 hours.
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11
Set aside to cool, cover and refrigerate overnight.
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12
Reheat the goulash over low heat and season with salt and pepper to taste.
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13
To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl.
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14
Set aside.
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15
Combine the flour and 1 teaspoon of the salt in a separate bowl.
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16
Slowly add the flour mixture to the eggs and beat until smooth.
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17
Set aside at room temperature for 30 minutes.
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18
Preheat oven to 200 degrees.
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19
Bring a large pot of water to a boil, and add the remaining salt.
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20
Reduce the heat to a simmer, drop 1/2 teaspoons of the dough into the water and simmer until cooked through, about 2 to 3 minutes after they rise to the surface.
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21
Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish.
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22
Add the butter, stir, and keep warm in the oven until ready to serve.
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23
Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.
