Beef goulash with tagliatelle recipe

Ingredients

1. 500g beef stewing steak, cut into chunks
2. 1 tbsp plain flour, seasoned
3. 2 tbsp vegetable oil
4. 2 onions, roughly chopped
5. 1 garlic clove, crushed
6. 3 tbsp paprika, plus extra to sprinkle
7. 400g can plum tomatoes
8. 300ml fresh beef stock, hot
9. 142ml carton soured cream
10. Handful chopped fresh curly parsley
11. 300g dried tagliatelle
12. 15g butter

Method

1. 1. Preheat the oven to 160°C/fan140°C/gas 3. Toss the beef in the seasoned flour. Heat the vegetable oil in a large casserole over a high heat. Add half the beef and brown for 4-5 minutes. Remove and set aside. Repeat with the remaining beef.
2. 2. Add the onions and cook, stirring, for 5 minutes. Stir in the garlic and paprika for 1 minute, then add the tomatoes, breaking them up with the spoon. Add the stock and cooked beef, bring to the boil and season.
3. 3. Cover and bake for 1 hour. Stir and bake, uncovered, for a further 30 minutes, until the beef is tender. Stir in 100ml cream and the parsley.
4. 4. Cook the tagliatelle according to the pack instructions. Drain and toss with the butter.
5. 5. To serve, divide the pasta between bowls. Spoon the goulash on top, garnish with the remaining soured cream and sprinkle with paprika.

Nutritional info

Per serving: 675kcals, 27.5g fat (10.5g saturated), 42.9g protein, 72.5g carbs, 8.9g sugar, 0.7g salt