John Myers
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Ingredients
- 600 g Diced beef
- 3 Onions
- 2 cloves Chopped garlic
- 1 tbsp Tomato paste
- 3 tbsp Vegetable extract (see recipe)
- 100 ml Red wine
- 2 Tomatoes
- 500 ml Beef stock (see recipe)
- 2 tbsp Clarified butter
- 2 tsp Chili Sauce (Sambal Oelek)
- 1 tbsp Sweet paprika
- Soy sauce dark
- 3 sprigs Freshly chopped thyme
- 2 sprigs Chopped rosemary
- Black pepper from the mill
- Homemade pasta (tagliatelle) (see recipe)
Instructions
- Make pasta dough. (Pasta dough), wrap in foil and let rest for 1 hour in the refrigerator.
- Peel the onion and dice the garlic and chop it into small pieces. Tomatoes in boiling water, brew for 2 minutes, rinse immediately with cold water and then peel. Then puree in a blender.
- Sear diced beef in clarified butter in a pan. Then stand on its side.
- Sauté the onions in the clarified butter with the chopped garlic, roast the tomato paste and vegetable extract (vegetable extract) and pour over the pureed tomatoes and add the chili sauce (sambal oelek).
- Now deglaze everything with the red wine. Once the red wine has boiled down, pour the beef broth (base beef broth) over it and let it simmer for approx. 1 hour with the lid closed until the meat is tender.
- Now roll out the pasta dough with a pasta machine and shape into tagliatelle. Put water on and add 2 tsp. Add salt. Boil the salted water, then cook the tagliatelle in it.
- Put the thyme and rosemary chop into the goulash, season with the soy sauce and black pepper from the mill to taste noble sweet.
- A nice beetroot salad can be served with it.
- If there is still something left of the goulash, dilute the goulash a little and cut the meat into small pieces and conjure up a delicious goulash soup.
Nutrition
Serving: 100gCalories: 155kcalCarbohydrates: 2.1gProtein: 16.4gFat: 8.3g
