John Myers
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Ingredients
For the goulash:
- 550 g Beef goulash
- 2 tbsp Cold pressed olive oil
- 2 Red onions
- 2 Garlic cloves
- 10 Dried tomatoes in oil
- 250 g Mushrooms
- Sea salt, colored pepper from the mill
- 3 tbsp Tomato paste
- 500 ml Vegetable broth hot
- 1 can Peeled tomatoes, 800 g
- 2 Bay leaves
- 1 pinch Sugar
- 2 tsp Tomato mustard
- 1 Organic lemon, zest
- 2 tsp Italian seasoning mix
- 2 tbsp Chopped capers
- 2 cube 2 tbsp Italian herb mixture frozen
- 0,5 bunch Fresh basil
- 1 tsp Honey
For the side dish:
- 400 g Tagliatelle
- Salt
- 60 g Butter
- 2 tbsp Ground almonds
Instructions
- Rinse the meat, pat dry and cut into bite-sized pieces. Drain the tomatoes well. Peel and dice onions and garlic. Cut tomatoes into thin strips, clean, halve and slice the mushrooms. Heat the olive oil in a saucepan and briefly sear the meat on all sides, then reduce to medium heat. Add onions, garlic and sun-dried tomatoes and fry for about 3 minutes. Then put the mushrooms in the saucepan and fry everything for another 5 minutes. Season with a little sea salt and pepper.
- Add tomato paste and sweat briefly. Deglaze with the hot vegetable stock. Chop the peeled tomatoes a little and add them together with the juice. Bring everything to the boil, stir in the bay leaves, sugar, tomato mustard, lemon zest and Italian seasoning mixture. Salt and pepper a little more. Simmer over low heat and stirring occasionally for about 1 1/2 hours.
- Fifteen minutes before the end of the cooking time, add the chopped capers to the saucepan. Wash the basil and shake dry. Put a few leaves aside for garnish, divide the remaining leaves into strips. Add to the goulash together with the Mediterranean herb mixture. Remove the bay leaves, stir in honey, and finally season the goulash again with the spices.
- Put on the salted water for the ribbon noodles about 25-30 minutes before the goulash is ready and bring to the boil (the time depends on the cooking time of the noodles). Cook and drain the pasta according to the instructions on the packet. Melt the butter in a saucepan and add the ground almonds, roast for about 2-3 minutes. Put the drained pasta in a bowl and mix with the almond butter. Arrange on plates with the goulash and garnish with a little basil. As a fresh side dish, we had a simple tomato salad with red onions. Of course, everyone can do what they want :-). Bon appetit and have fun cooking at home.
- Tip 5: I cooked the child-friendly version without alcohol here, which we liked very much. If you like, you can replace half of the vegetable stock with a red wine of your choice. Then rest the preparation as described.
- Link to the herbal mixture (both variants are suitable for the goulash): Mediterranean herbal mixture, frozen, two variants
Nutrition
Serving: 100gCalories: 186kcalCarbohydrates: 17gProtein: 8.3gFat: 9.3g
