John Myers
Contents
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Ingredients
For the goulash:
- 1,5 kg Goulash
- 400 g Meatbones
- 1,5 kg Onions
- 100 g Tomato paste
- 2 Pc. Garlic cloves
- 1 Pc. Chilli pepper
- 350 ml Dry red wine
- 1 Pr Seasoned Salt
- 1 tbsp Clarified butter
- 1 bunch Bouquet garni
For the pasta dough:
- 150 g Flour
- 150 g Durum wheat semolina
- 3 Pc. Eggs
- 1 tbsp Olive oil
For the vegetables:
- 200 g Beetroot
- 200 g Parsnips
- 200 gr Carrots
Instructions
- Sear the bones and pieces of goulash and place in the roaster.
- Fry the onions and garlic in a pan until they turn color, then tie with tomato paste and deglaze with red wine.
- Put the remaining ingredients in the roasting pan, fill up with a little water and simmer for at least two hours.
- When the meat is tender, add salt and pepper to taste.
- Mix all the ingredients for the pasta dough on a work surface and knead for ten minutes, then chill the dough for half an hour.
- Then roll out the dough using a pasta machine and process it into tagliatelle.
- Blanch the vegetables and cut them into bite-sized pieces, then caramelize them in a pan.
Nutrition
Serving: 100gCalories: 96kcalCarbohydrates: 5.3gProtein: 9.4gFat: 3.4g
