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🍽️ Tender Beef Goulash with Red Wine, Shallots, and Mushrooms

1002 kcal · 30 min · 4 servings

Ingredients

• 1 kg beef goulash
• sea salt
• pepper (from the mill)
• 1 tbsp flour
• 500 g shallots
• 4 tbsp vegetable oil
• 2 tbsp tomato paste
• 1 bottle dry red wine (0.75 l)
• 200 ml vegetable broth
• 400 g button mushrooms
• 1 bunch spring onions
• 2 tbsp vegetable oil
• 1 tbsp butter
• ground anise
• 350 g ribbon noodles

Instructions

1. 1. Season the meat generously with salt and pepper.
2. 2. Lightly dust the meat with flour to help it form a nice crust.
3. 3. Peel the shallots and cut each one into quarters.
4. 4. Heat the oil in a large pot.
5. 5. Fry the meat in batches until it is browned all over.
6. 6. Remove the meat from the pot and set it aside.
7. 7. Add the shallots to the hot fat and fry them briefly.
8. 8. Stir the tomato paste into the shallots.
9. 9. Deglaze with about 150 milliliters of red wine.
10. 10. Let the liquid reduce while stirring.
11. 11. Add a little more wine and let it reduce again.
12. 12. Pour the remaining wine and the meat broth into the pot.
13. 13. Return the browned meat to the pot.
14. 14. Simmer the goulash on low heat with the lid closed for about two hours.
15. 15. Clean the mushrooms and cut them into quarters.
16. 16. Wash the spring onions and cut them diagonally into rings.
17. 17. Cook the pasta according to the package instructions in salted water.
18. 18. Heat oil and butter in a frying pan.
19. 19. Fry the mushrooms and spring onions for two to three minutes.
20. 20. Season the mushroom mixture with salt, pepper, and a pinch of anise.
21. 21. Taste the goulash and adjust the seasoning with salt and pepper.
22. 22. Plate the goulash.
23. 23. Serve it together with the pasta and the fried mushrooms.

Nutrition per serving

• kcal: 1002
• Protein: 69 g · Fett/Fat: 33 g · Carbs: 78 g