John Myers
Beef Goulash with Pappardelle
The perfect beef goulash with pappardelle recipe with a picture and simple step-by-step instructions.
- 250 g Mushrooms brown
- 1 size Red peppers
- 1 size Onion
- 1 Clove of garlic
- 250 g Beef goulash
- 1 tbsp Rapeseed oil
- 2 tbsp Tomato paste
- 1 liter Vegetable broth
- Salt and pepper
- Sweet paprika
- 150 g Tagliatelle
- Clean the mushrooms and cut in half. Clean and wash the peppers and cut into small cubes. Peel and dice or chop the onion and garlic, wash the meat and pat dry, cut smaller if necessary.
- Heat the oil in a pressure cooker and cook the meat in it for about 8 minutes. Fry the mushrooms, peppers, onions and garlic for about 2 minutes. Season well with salt, pepper and paprika powder. Stir in the tomato paste and pour the stock, bring to the boil. Close the lid and simmer for 30 minutes.
- In the meantime, cook the pasta in about 2 liters of boiling salted water (1 teaspoon of salt per liter), according to the instructions on the packet, until firm to the bite. Season the goulash with salt and pepper. Drain the pasta and mix with the goulash. Spread the beef goulash with pappardelle on plates and serve.
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