Beef goulash with tagliatelle

Beef goulash with tagliatelle
  • Serves icon Serves 4
  • Time icon 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
Calories
675kcals
Fat
27.5g (10.5g saturated)
Protein
42.9g
Carbohydrates
72.5g (8.9g sugar)
Salt
0.7g

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.

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