Beef goulash

Ingredients for 4 servings:

• 1 kg goulash
• 2 bell peppers, red, diced
• 2 bell peppers, yellow, diced
• 3 onions
• 3 tbsp tomato paste
• 1 tbsp flour
• 500 ml vegetable stock
• 200 g tagliatelle pasta
• 750 g tomatoes
• 150 g yogurt
• 1 tbsp parsley
• 1 tbsp balsamic vinegar
• salt and pepper
• Paprika powder
• 1 bay leaf
• vegetable oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

with tagliatelle and tomato salad

Brown the meat in batches in a little vegetable oil for about 5 minutes, season with salt, pepper, and paprika, and remove from the pan. Brown the diced onion and bell pepper with the tomato paste in the pan juices for about 3 minutes. Add the meat, dust with flour, and sauté briefly while stirring. Add the vegetable stock with the bay leaf and simmer the whole thing with the lid closed for about 60 minutes. Cook the tagliatelle in salted water according to the package instructions. Wash the tomatoes and cut into wedges. Mix the yogurt with the parsley and balsamic vinegar. Season generously with salt and pepper and stir into the tomatoes. Season the goulash to taste, remove the bay leaf, and serve with pasta and tomato salad.