Goulash with macaroni

Name: Goulash with macaroni
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 large onions; 3 Garlic cloves; 500 g Beef goulash; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 1 Bay leaf; 2 Cloves; 7-10 Tbsp Sugar; 7-10 Tbsp Cayenne pepper; 400 g Macaroni; 1/2 bunch Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

2 large onions
3 Garlic cloves
500 g Beef goulash
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
1 Bay leaf
2 Cloves
7-10 Tbsp Sugar
7-10 Tbsp Cayenne pepper
400 g Macaroni
1/2 bunch Parsley

Directions

1
Peel onions and cut them into thin slices. Peel garlic and chop finely. Dab goulash dry. Heat the oil in a frying pan or casserole. Fry the meat in it thoroughly all around. Season with salt and pepper and remove.
2
Fry onions and garlic in frying fat until golden brown.
3
Add 1/4 l water and tomatoes together with the juice and chop coarsely. Add meat, bay leaf and cloves. Season with salt, pepper, some sugar and cayenne pepper. Bring to the boil, cover and stew for about 2 hours.
4
Cook the macaroni in plenty of boiling salted water according to the package instructions. Wash parsley, shake dry and chop finely. Stir into the goulash and season to taste again. Drain the pasta and serve with goulash.