In a pot, add 2 cups (500 ml) of water and the reserved scraps. Add a pinch of salt and simmer for about 15 minutes. Strain and set the broth aside.

Dredge the beef cubes in flour. Heat a large pot over medium-high heat with about 4 tablespoons of oil. Once hot, add the beef in batches and brown on all sides. Remove each batch as it browns, then repeat until all the beef is browned. Return all the beef to the pot.

Peel and thinly slice the onions. They should be very thin so they mostly break down during the long cooking. Add the onions to the pot and stir.
Season with paprika, pepper, and salt. Mix well, then add the tomato paste and the strained beef broth.
Cover the pot, lower the heat, and let it cook slowly for 2 hours, stirring occasionally to prevent sticking.

If you’re making the spätzle, start the dough about 30 minutes before the goulash is done. In a bowl, combine the flour and salt and mix. Add the eggs and break them up.
Pour the club soda straight from the bottle. To measure, you can place the bowl on a scale, zero it, and add soda until you reach 100 ml. If you don’t have a scale, use a measuring cup.

When the goulash is done, the beef will be very tender and easy to pull apart.

When the water boils, place a small amount of dough on your chosen utensil and use a silicone spatula to spread it. The dough will drop through the holes in thick drops, and as it hits the boiling water, it will cook. Let it cook for about 5 minutes, or until the spätzle are tender and cooked through, like any fresh pasta.
Remove with a strainer and transfer to a bowl of cold water to stop the cooking.

Repeat with the remaining dough, always working in small batches. Once all the spätzle are cooked, you can store them in an airtight container, or if serving right away, heat a large skillet with butter. Once melted, add the spätzle and sauté for a few minutes until hot.

Serve the spätzle topped with the goulash. Grate cheese over the top and, if you like, add some freshly ground black pepper.
Definitely a spectacular dish, and a stew that would elevate any pasta 😋