Beef goulash with tagliatelle
- March 2007
- 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.
- 27.5g (10.5g saturated)
- 72.5g (8.9g sugar)
- 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
- 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.
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