John Myers
Paprika Goulash with Ribbon Noodles
The perfect paprika goulash with ribbon noodles recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 2 tbsp Oil
- 500 g Beef goulash
- 1 tsp Tomato paste concentrated three times
- 1 tsp Sweet paprika
- 1 tsp Flour
- 75 ml Red wine
- 250 ml Vegetable broth
- 1 Red peppers
- 1 Peppers yellow
- Salt and pepper
- 0,25 bunch Parsley
- 300 g Tagliatelle
- Salt
- Clean the peppers and cut into pieces about 3 cm in size. Peel off the shallot and roughly dice.
- Heat the oil in a pressure cooker (or roasting pan). Do not salt the goulash and fry until light brown in 2 portions. Add the shallot cubes and fry briefly. Add tomato paste, fry briefly. Season with paprika and dust with flour Deglaze the red wine. Pour in the vegetable stock, bring to the boil and season with salt and pepper. Close the lid and simmer over a medium heat for 30 minutes. Mix the paprika pieces into the goulash, simmer for another 10 minutes.
- Cook the ribbon noodles in plenty of boiling salted water according to the package instructions, drain. Fold the ribbon noodles into the goulash. Serve sprinkled with chopped parsley.
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