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🍽️ Creamy Goulash with Mushrooms and Tagliatelle

635 kcal · 30 min · 4 servings

Ingredients

• Pork pork goulash 600 g
• Shallots 6 pcs.
• Carrots 4 pcs.
• Cinnamon stick 2 pcs.
• Juniper berries 0.5 tsp
• Bay leaves, dried 2 pcs.
• Oil 4 tbsp
• Butter 2 tbsp
• Red wine, dry 100 ml
• Beef broth 400 ml
• Salt pinch
• Mushrooms, white 500 g
• Tagliatelle, fresh 600 g

Instructions

1. 1. Rinse the meat under cold water and pat it dry with kitchen paper.
2. 2. Halve the shallots and peel off the skin.
3. 3. Wash the carrots, peel them, and slice them into thick rings.
4. 4. Place the cinnamon, juniper berries, and bay leaf into a tea filter and close it.
5. 5. Heat 3 tablespoons of oil and some butter in a large pot over high heat.
6. 6. Sear the meat for about 4 minutes.
7. 7. Remove the meat from the pot and set it aside.
8. 8. Fry the shallots and carrots in the fat for about 2 minutes.
9. 9. Return the meat to the pot with the vegetables.
10. 10. Deglaze everything with red wine and let it boil briefly.
11. 11. Fill the pot with broth and add the spice bag.
12. 12. Simmer the goulash covered on low heat for about 2 hours.
13. 13. Stir the goulash occasionally during the cooking time.
14. 14. Bring about 4 liters of salted water to a boil in a pot.
15. 15. Wipe the mushrooms with a kitchen cloth if necessary and quarter them.
16. 16. Heat oil in a frying pan over medium heat.
17. 17. Fry the mushrooms in the pan for about 5 minutes.
18. 18. Cook the tagliatelle in the boiling salted water for about 4 minutes until al dente.
19. 19. Drain the pasta in a sieve.
20. 20. Remove the spice bag from the goulash.
21. 21. Add the fried mushrooms to the goulash.
22. 22. Season the goulash strongly with salt and pepper.
23. 23. Plate the goulash and serve it with the tagliatelle.

Nutrition per serving

• kcal: 635
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 70 g