Water Buffalo Goulash with Tagliatelle and Caramelized Root Vegetables
Prep Time35 minutes mins
Cook Time2 hours hrs 20 minutes mins
Rest Time30 minutes mins
Total Time3 hours hrs 25 minutes mins
Servings: 5 people
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: 100g | Calories: 96kcal | Carbohydrates: 5.3g | Protein: 9.4g | Fat: 3.4g