3 pounds boneless lean beef chuck, cut in 1-inch cubes 
3 tablespoons butter 
3 medium onions, thinly sliced 
2 teaspoons salt 
1/8 teaspoon pepper 
1 tablespoon paprika 
1 cup water 

Heat butter in a Dutch oven or stock pot over medium-low heat. Add onion and cook for 2 minutes. Season beef with salt and pepper and paprika; add to the onions and cook for 20 minutes. Add water. Cover and cook over low heat for 1 1/2 hours, or until beef is tender. Check occasionally and add more water if necessary. 

Spaetzle 

3 cups sifted flour 
1 teaspoon salt 
dash nutmeg 
dash paprika 
4 eggs 
3/4 cup water 
3 tablespoons butter, melted 

Sift dry ingredients together into mixing bowl. Add eggs and water; beat with spoon until smooth. Dampen end of a cutting board and put on about 1/3 of the dough. Smooth a small amount of dough to be thin with spatula. Cut off small strips of the dough into a pot of boiling salted water. (Dip spatula in water several times through cutting spaetzle.) If dough is too thin to hold together, add some flour. Lift spaetzle out, place in a serving dish, and pour some of the melted butter over them. Repeat with remaining dough.
Serve hot with goulash.