Juice goulash with wide ribbon noodles (Promi Heino)

Name: Juice goulash with wide ribbon noodles (Promi Heino)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 4 Onions; 400 g Mushrooms; 500 g Tomatoes; 3-4 Tbsp Oil; 1 kg mixed goulash; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 TEASPOON Sugar; 300 g Noodles (e.g. wide ribbon noodles); 3 Stem(s) Parsley; 2-3 TABLESPOONS dark sauce thickener

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

4 Onions
400 g Mushrooms
500 g Tomatoes
3-4 Tbsp Oil
1 kg mixed goulash
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 TEASPOON Sugar
300 g Noodles (e.g. wide ribbon noodles)
3 Stem(s) Parsley
2-3 TABLESPOONS dark sauce thickener

Directions

1
Peel and chop the onions. Clean, clean and halve the mushrooms according to size. Wash, clean and roughly dice the tomatoes. Heat oil in a large casserole, add meat and fry vigorously while turning. Add onions and mushrooms one after the other and fry. Stir in tomato paste, sweat it and add tomatoes. Season with salt, pepper, paprika and sugar.
2
Deglaze with 1 1/4 litre water, bring to the boil, cover and stew over medium heat for about 1 1/2 hours. Cook pasta in boiling salted water according to package instructions. In the meantime wash parsley, shake dry and cut into fine strips. Bring goulash to the boil, stir in sauce thickener, bring to the boil again. Season to taste with salt, pepper, paprika and sugar. Pour pasta into a sieve. Arrange noodles and goulash on plates, sprinkled with parsley
3
With 6 people: