Ribbon noodles with beef and tomato goulash

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into large pieces. Peel onions and cut into slices. Strip rosemary from the stems and chop, except for a little bit for garnishing. Heat 2 tablespoons of oil in a saucepan. Brown the meat in it, season with salt and pepper. Add onions and fry over medium heat.

2. 2

   Add tomato paste. Dust everything with flour and sauté. Stir in tomatoes with juice, chop a little bit. Add 1 litre of water, stir in meat stock. Season with rosemary, pepper and paprika. Bring to the boil and simmer over medium heat for about 1 hour. Wash and clean the zucchini and eggplant. Halve the zucchini and cut into thin slices, dice the eggplant. Heat 2 tablespoons of oil in a pan. Fry the vegetables for about 5 minutes. Prepare pasta in boiling salted water according to package instructions. Add the vegetables to the goulash shortly before the end of the cooking time.

3. 3

   Halve the zucchini and cut into thin slices, dice the eggplant. Heat 2 tablespoons of oil in a pan. Fry the vegetables for about 5 minutes. Prepare pasta in boiling salted water according to package instructions. Add the vegetables to the goulash shortly before the end of the cooking time. Wash and halve the tomatoes and melt them in the goulash. Drain the pasta and arrange on plates with the goulash. Garnish with rosemary

Nutrition Facts

KCAL
750 kcal

CARBS
73 g

FATS
20 g

PROTEINS
69 g