Austrian Beef Goulash with Buttered Spätzle and Roasted Carrots

Peel and slice 1 small red onion thinly. In a small bowl, mix 45 ml of apple cider vinegar, 1 tsp of sugar, and a pinch of salt. Submerge the red onion slices in this mixture and set aside to quick-pickle.

Peel and finely chop 400 g of yellow onions. Mince 4 cloves of garlic. Cut 1200 g of raw beef chuck roast into 3 cm cubes. Pat the beef cubes dry and season them with 1 tsp of salt and 1/2 tsp of black pepper.

Heat 2 tbsp of vegetable oil in a large Dutch oven over medium-high heat on the stovetop. Sear the beef cubes in batches until browned on all sides, about 8-10 minutes total. Remove the beef and set aside.

Lower the heat to medium. Add the 400 g of chopped yellow onions and 4 minced garlic cloves to the pot. Cook for 8 minutes, stirring occasionally, until soft and translucent.

Pour in 750 ml of beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Return all of the seared beef and any accumulated juices back to the pot. Cover with a tight-fitting lid, transfer to an oven preheated to 150°C, and braise for 2 hours until the beef is completely tender.

Carefully remove the pot from the oven. Using a slotted spoon, divide the beef and braising liquid exactly in half. Place 600 g of the neutrally braised beef and half of the braising liquid into an airtight container. Let it cool completely, then cover and store in the refrigerator for Day 3's dinner (Massaman Curry).

Place the remaining 600 g of beef and liquid back on the stovetop over low heat. Stir in 3 tbsp of sweet Hungarian paprika, 1 tsp of ground caraway seeds, 2 tbsp of tomato paste, and the remaining 15 ml of apple cider vinegar. Simmer gently uncovered for 20 minutes until the sauce thickens into a rich, mahogany gravy.

While the goulash simmers, raise the oven temperature to 200°C. Peel 300 g of carrots and cut them into sticks. Toss them on a sheet pan with 1 tbsp of vegetable oil, 3 sprigs of fresh thyme, 1/2 tsp of salt, and 1/2 tsp of black pepper. Roast for 20 minutes until tender and caramelized at the edges.

In a medium bowl, whisk together 200 g of all-purpose flour, 2 large eggs, 100 ml of whole milk, 1/4 tsp of ground nutmeg, and 1/2 tsp of salt until a thick, smooth batter forms. Let the batter rest for 10 minutes. Bring a large pot of salted water to a boil.

Press the spätzle batter through a spätzle maker (or a colander with large holes) directly into the boiling water. Cook for 2-3 minutes until they float to the top, then drain. Melt 30 g of unsalted butter in a skillet over medium heat, add the drained spätzle, and toss for 2 minutes until lightly golden.

Divide the buttered spätzle and roasted carrots between two plates. Spoon the rich Austrian beef goulash generously over the spätzle, and garnish with the drained pickled red onions before serving.