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Beef goulash with tagliatelle

Name: Beef goulash with tagliatelle
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 500g beef stewing steak, cut into chunks; 1 tbsp plain flour, seasoned; 2 tbsp vegetable oil; 2 onions, roughly chopped; 1 garlic clove, crushed; 3 tbsp paprika, plus extra to sprinkle; 400g can plum tomatoes; 300ml fresh beef stock, hot; 142ml carton soured cream; Handful chopped fresh curly parsley; 300g dried tagliatelle; 15g butter

Published: 28 Feb 07
Updated: 18 Mar 24

This fusion recipe for beef goulash with tagliatelli combines the best of Hungarian and Italian cuisine to create a comforting dinner.

Easy
March 2007

Test kitchen approved

Serves 4
Takes 25 minutes to make and 1 1/2 hours in the oven

This fusion recipe for beef goulash with tagliatelli combines the best of Hungarian and Italian cuisine to create a comforting dinner.

Nutrition: per serving

Calories: 675kcals
Fat: 27.5g (10.5g saturated)
Protein: 42.9g
Carbohydrates: 72.5g (8.9g sugar)
Salt: 0.7g

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Ingredients

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

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Method

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.
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.
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.

Cook the tagliatelle according to the pack instructions. Drain and toss with the butter.
To serve, divide the pasta between bowls. Spoon the goulash on top, garnish with the remaining soured cream and sprinkle with paprika.