John Myers
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Cream Goulash À La Papa with Country Noodles
The perfect cream goulash à la papa with country noodles recipe with a picture and simple step-by-step instructions.
Country noodles:
- 500 g 3 Glocken-Ei Landnudeln
- 1 tsp Salt
- 1 tbsp Butter
Cream goulash à la Papa:
- 700 g Beef goulash
- 3 tbsp Oil
- 500 g Paprika (red, yellow and green)
- 400 g Onions
- 2 Garlic cloves
- 200 g Vine tomatoes
- 1 Can Sliced mushrooms (drained weight 170 g)
- 1 Can Tomatoes finely chopped (400 g)
- 1 Can Tomato paste (70 g)
- 500 ml Beef broth (2.5 tsp instant)
- 2 Bay leaves
- 1 tbsp Sweet paprika
- 1 tsp Rose paprika hot
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 Cooking cream 200 g (here: From HANSANO)
To garnish:
- 6 Vine tomatoes
Country noodles:
- Boil country noodles in salted water (1 teaspoon) until al dente, drain and toss in butter (1 tbsp) in a hot pot. Keep / keep warm until serving.
Cream goulash:
- Cut the beef goulash into cubes (approx. 1 – 2 cm). Clean and wash the peppers and cut into diamonds. Peel and quarter the onions and cut into wedges. Peel and finely dice the garlic cloves. Wash the panicles of tomatoes and cut them in half. Fry the beef goulash in a high pan with oil (2 tbsp) and take it out again. Add oil (1 tbsp) and fry the onion wedges with garlic cubes. Return the meat to the pan and fold in / fry the tomato paste. Add the mushrooms, peppers, vine tomatoes and tomatoes finely chopped and pour the beef broth over them. Season with bay leaves (2), sweet paprika (1 teaspoon), hot rose paprika (1 teaspoon), salt (1 teaspoon) and pepper (½ teaspoon) and cook / simmer for about 60 – 70 minutes with the lid closed. Remove the bay leaves, fold in the cream and serve the cream goulash à la Papa with country noodles, garnished with vine tomatoes.
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