🍽️ Juicy Beef Ragout with Colorful Vegetables and Whole Wheat Noodles

Name: Juicy Beef Ragout with Colorful Vegetables and Whole Wheat Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g shallots; 2 garlic cloves; 1 red bell pepper; 1 yellow bell pepper; 1 zucchini; 2 tbsp olive oil; 700 g lean beef goulash (kitchen-ready); sweet paprika powder; 1 tbsp tomato paste; 100 ml dry red wine; 350 ml beef broth; 3 allspice berries; 3 peppercorns; 3 bay leaves; 1 tbsp thyme; 1 tbsp rosemary; salt; pepper (from the mill); 2 tbsp balsamic vinegar; 400 g whole grain penne

676 kcal · 30 min · 4 servings

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Ingredients

300 g shallots
2 garlic cloves
1 red bell pepper
1 yellow bell pepper
1 zucchini
2 tbsp olive oil
700 g lean beef goulash (kitchen-ready)
sweet paprika powder
1 tbsp tomato paste
100 ml dry red wine
350 ml beef broth
3 allspice berries
3 peppercorns
3 bay leaves
1 tbsp thyme
1 tbsp rosemary
salt
pepper (from the mill)
2 tbsp balsamic vinegar
400 g whole grain penne

Instructions

1. Peel the shallots and cut them in half lengthwise, then into quarters.
2. Peel the garlic cloves and chop them finely.
3. Wash the bell peppers, cut them in half, and remove the stem and white inner membranes.
4. Cut the bell pepper flesh into strips about the width of your finger.
5. Wash the zucchini, cut it in half lengthwise, and slice it into 1 cm thick rounds.
6. Heat the oil in a large pot.
7. Fry the meat in batches until browned on all sides.
8. Dust the meat with paprika powder.
9. Remove the meat from the pot and set it aside.
10. Sauté the shallots and garlic in the remaining fat.
11. Stir the tomato paste into the vegetables.
12. Deglaze the pan with the wine.
13. Cook the whole wheat noodles in plenty of boiling salted water according to package instructions.
14. Drain the noodles.
15. Serve the ragout plated with the noodles.

Nutrition per serving

kcal: 676
Protein: 53 g · Fett/Fat: 18 g · Carbs: 71 g