Beef goulash with tagliatelle recipe

By Angela Boggiano & Kate Belcher

Serves 4
Takes 25 minutes to make and 1 1/2 hours in the oven
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This fusion dish takes beef goulash, one of the glories of Hungarian cooking, and mixes it with Italian tagliatelli to produce a warm and filling repast.

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

Method

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. 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. 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. Cook the tagliatelle according to the pack instructions. Drain and toss with the butter.
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

Comments

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missKatpaw

October 22

Made this last night & was thoroughly impressed. The taste was fabulous, a little bit different to pasta dishes I normally make! I found this recipe due to searching on stewing steak, due to having a bag of the stuff in the freezer I was about to defrost! And what a way to use up forgotten about, frozen meat! Used my Le Creuset casserole for this & at first, was a little concerned that so much of the beef was sticking at the first stage of browning on a high heat, however once more of the liquid went in, this came off OK & just added to the flavour. Went down really well with my friend & husband. Would do again as it's also pretty straightforward & not technical or particularly time consuming.