John Myers
Contents
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Ingredients
- 500 g Beef goulash
- 150 g Shallots
- 250 g Brown mushrooms small
- 125 g Chorizo
- 2 tbsp Olive oil
- 1 tbsp Tomato paste
- 250 ml Vegetable broth
- 250 ml Dry red wine
- 100 ml Sherry
- 1 tbsp Sweet paprika
- 2 tsp Food starch
- 2 Bay leaf
- Salt
- Pepper from the grinder
- 200 g Pimientos de Padrón
- 250 g Ribbon noodles wide
- 20 g Saffron
- 1 tbsp Butter
Instructions
- Peel and halve the shallots. Clean the mushrooms and leave them whole. Cut the chorizo into thin slices. Cut the goulash into the desired size.
- Heat 1 tablespoon of olive oil in a large pan and fry the goulash in portions. Then fry the chorizo, mushrooms and shallots in it. Mix the red wine, broth, sherry, tomato paste, salt, pepper, paprika powder and cornstarch well. Put the goulash with the vegetables and the wine mixture in a roasting pan and mix well. Add bay leaves. Braise in the oven at 140 ° C for approx. 3 hours. Stir once or twice.
- Cook the pasta in plenty of salted water according to the instructions on the package. Drain and collect 2 tablespoons of pasta water. Mix the water with the saffron and the butter. Then add to the pasta again in the saucepan and mix.
- Wash the pimientos and pat dry, fry them vigorously in 1 tablespoon of olive oil in the pan, turning them frequently. Season with salt at the end and toss again.
