One-pot pasta with goulash

Ingredients for 2 servings:

• 500 g beef goulash
• 5 m.-large mushrooms
• ½ leek(s)
• 1 large bell pepper(s), red
• ½ jar ajvar
• 1 ½ liters vegetable broth
• 1 tbsp crème fraîche
• 2 tbsp olive oil
• 400 g pasta
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Brown the beef goulash in hot olive oil in a large pan or pot until crispy. Deglaze with about 0.5 liters of vegetable stock and simmer with the lid on for 1 hour. Check the liquid every 15 minutes and add more if necessary. The meat should be tender. Quarter or eighth the mushrooms. Chop the bell peppers and leek and add them to the pot with the raw pasta and the remaining vegetable stock. Simmer for about 10-15 minutes. The cooking time depends on how soft you want the pasta to be. Stir well every now and then. Just before serving, stir in the crème fraîche and ajvar, season with salt, pepper, and paprika.