Juice goulash with macaroni
very easy
165 mins
165 mins
Ingredients
- 4 Onions
- 2 red peppers
- 1 yellow pepper
- 750 g Mushrooms
- 8 TABLESPOONS Oil
- 1.5 kg mixed goulash meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Tomato paste
- 500 ml dry red wine
- 1 l Vegetable broth
- 500 g Pasta (e.g. short macaroni)
- 30–40 g Flour
- 1 pinch Sugar
- 1 Spring onion
- 6 Stem(s) Parsley
- 25 g Butter or margarine
Directions
- 1
Peel and chop the onions. Clean, wash and chop the peppers. Clean and halve the mushrooms. Heat 6 tablespoons of oil in portions in a large frying pan. Dab the meat dry, fry in portions in the hot oil, season well with salt and pepper.
- 2
Put all the meat back into the roaster. Add the onions, mushrooms and peppers. Brown everything again, season with salt, pepper and paprika. Add tomato paste, stir-fry and deglaze with red wine and stock.
- 3
Bring to the boil and braise covered for about 1 3/4 hours.
- 4
Cook the pasta in boiling salted water according to the instructions on the packet. Stir flour and 4 tablespoons of water until smooth. Stir the mixed flour into the boiling goulash, bring to the boil and simmer for about 2 minutes at low heat, season with salt, pepper, paprika and sugar.
- 5
Clean and wash the spring onion and cut into fine rings. Wash parsley, shake dry and chop finely. Pour the noodles into a sieve, quench briefly and drain. Heat 2 tablespoons of oil and fat in a large pan, toss the noodles in it.
- 6
Arrange the goulash sprinkled with spring onion and parsley. Add the noodles.
Nutrition Facts
650 kcal
54 g
19 g
53 g
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