Chilli peppers goulash

Name: Chilli peppers goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 600 g Beef goulash; 3 Onions; 1 red chilli pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried rosemary; 6 TABLESPOONS Aiwar (spicy-hot spice paste); 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 1 can(s) (850 ml) Tomatoes; 1 red and green pepper; 250 g Mushrooms; 200 g Mafaldine (ribbon noodles with wavy edges); 7-10 Tbsp Rosemary

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

600 g Beef goulash
3 Onions
1 red chilli pepper
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried rosemary
6 TABLESPOONS Aiwar (spicy-hot spice paste)
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
1 can(s) (850 ml) Tomatoes
1 red and green pepper
250 g Mushrooms
200 g Mafaldine (ribbon noodles with wavy edges)
7-10 Tbsp Rosemary

Directions

1
Cut meat smaller. Peel onions and chop them roughly. Clean the chilli pepper, halve lengthwise, remove seeds. Chop the pod finely. Heat the oil in a frying pan. Fry the meat in it while turning.
2
Add onions and chilli, season with salt, pepper and rosemary. Add the aiwar and tomato paste, sauté and dust with flour. Add tomatoes and chop them a little bit. Add about 1/2 litre of water, bring to the boil.
3
Simmer for 1 1/2- 2 hours, add some water if necessary. Clean, wash and cut the peppers into strips. Clean, clean and halve the mushrooms. Add to meat 45 minutes before end of cooking time. Cook pasta in boiling salted water according to package instructions.
4
Arrange goulash and noodles on plates, garnish with rosemary.