Jun 09 2026
Restaurants›Grünauer›Main Course Recipe

Main Course Recipe

Inspired by Grünauer
Time3h
Serves4

Hungarian style beef gulasch in a spicy paprika sauce with spätzle ($17 A LA CARTE) or Breaded and pan fried Duroc pork cutlet, served with potato salad, cucumber salad, & lingonberries ($15 A LA CARTE)

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Ingredients

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Beef Goulash

Spätzle

Duroc Pork Cutlet

Potato Salad

Cucumber Salad

Lingonberries

Method

Beef Goulash

  1. 1

    Brown the Beef

    In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.

  2. 2

    Sauté the Onions and Garlic

    In the same pot, add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

  3. 3

    Add Paprika and Vegetables

    Stir in the sweet and hot paprika, then add the sliced carrots and diced potatoes. Mix well.

  4. 4

    Combine Ingredients

    Return the browned beef to the pot, add the beef broth, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beef is tender.

Spätzle

  1. 5

    Prepare the Dough

    In a mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. In a separate bowl, whisk together the eggs and milk. Gradually mix the wet ingredients into the flour until a thick batter forms.

  2. 6

    Cook the Spätzle

    Bring a large pot of salted water to a boil. Using a spätzle maker or a colander, press the batter through into the boiling water. Cook until they rise to the surface, about 2-3 minutes. Remove and drain.

  3. 7

    Serve the Spätzle

    Toss the cooked spätzle with melted butter before serving.

Duroc Pork Cutlet

  1. 8

    Prepare the Cutlets

    Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Season the flour and breadcrumbs with salt and black pepper.

  2. 9

    Bread the Cutlets

    Dredge each pork cutlet in flour, shaking off the excess, then dip in beaten eggs, and finally coat with breadcrumbs. Make sure each cutlet is fully coated.

  3. 10

    Fry the Cutlets

    In a large skillet, heat vegetable oil over medium-high heat. Fry the cutlets for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Potato Salad

  1. 11

    Cook the Potatoes

    In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.

  2. 12

    Mix the Salad

    In a mixing bowl, combine cooled potatoes, mayonnaise, Dijon mustard, chopped red onion, salt, and black pepper. Stir gently until well combined.

Cucumber Salad

  1. 13

    Prepare the Cucumber Salad

    In a bowl, combine the sliced cucumbers, white vinegar, sugar, salt, and black pepper. Toss well and let it marinate for at least 30 minutes before serving.

Serving

  1. 14

    Serve the Meal

    Plate the beef goulash alongside the spätzle, and serve the pork cutlet with potato salad, cucumber salad, and a side of lingonberries.

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