Water Buffalo Goulash with Tagliatelle and Caramelized Root Vegetables

5 from 2 votes
Prep Time 35 minutes
Cook Time 2 hours 20 minutes
Rest Time 30 minutes
Total Time 3 hours 25 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 96 kcal


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


  • 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.


Serving: 100gCalories: 96kcalCarbohydrates: 5.3gProtein: 9.4gFat: 3.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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