Goulash for whole guys

Name: Goulash for whole guys
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Mixed goulash (half beef/half pork); 2-3 TABLESPOONS clarified butter; 3 medium-sized onions; 200 g Mushrooms; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2 (30 g) easy go. Tbsp. flour; 1 TEASPOON Sweet peppers; 1⁄4 l dry red wine; 1 TABLESPOON Meat broth; 4 Tomatoes; 400 g ribbon noodles (e.g. tagliatelle); 5 TABLESPOONS Whipped cream

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Mixed goulash (half beef/half pork)
2-3 TABLESPOONS clarified butter
3 medium-sized onions
200 g Mushrooms
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2 (30 g) easy go. Tbsp. flour
1 TEASPOON Sweet peppers
1⁄4 l dry red wine
1 TABLESPOON Meat broth
4 Tomatoes
400 g ribbon noodles (e.g. tagliatelle)
5 TABLESPOONS Whipped cream

Directions

1
Dab the meat dry and possibly cut it a little smaller. Heat lard in a casserole dish. Brown the meat in it in 2-3 portions at high heat.
2
Peel and chop the onions. Clean the mushrooms, possibly wash and halve them. Fry them in frying fat, fry onions briefly. Put all the meat back into the casserole. Season with salt and pepper.
3
Stir in tomato paste and sweat it. Dust with flour and paprika, also stir-fry. Deglaze with wine and 1⁄2 l water, bring to the boil and stir in the stock. Cover and stew at low heat for about 1 1⁄2 hours.
4
Wash the tomatoes, dice them roughly and add them after about 30 minutes cooking time.
5
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Stir the cream into the goulash and season to taste with salt and pepper. Drain noodles and serve with goulash.