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🍽️ Hearty Goulash with Crispy Bacon, Brussels Sprouts, and Tagliatelle

622 kcal · 30 min · 4 servings

Ingredients

• Vegetable onions 2 pcs.
• Pork goulash meat 1 kg
• Oil 2 tbsp.
• Wheat flour, Type 405 2 tbsp.
• Dry red wine 200 ml
• Vegetable broth 1200 ml
• Dried bay leaves 1 pcs.
• Fresh Brussels sprouts 750 g
• Bacon strips 125 g
• Salt pinch
• Black ground pepper pinch
• Band noodles 500 g

Instructions

1. 1. Halve the onions and peel them. Cut the vegetables into small cubes.
2. 2. Rinse the meat and pat it dry with a kitchen towel.
3. 3. Season the meat generously with salt.
4. 4. Heat oil in a large pot.
5. 5. Sear the meat in batches for about three to four minutes.
6. 6. Remove the seared meat from the pot and set it aside.
7. 7. Fry the onion cubes in the last three minutes of the cooking time of the last meat batch.
8. 8. Return all the meat to the pot with the onions.
9. 9. Dust the meat with flour.
10. 10. Stir the mixture constantly for one minute until it starts to sweat.
11. 11. Deglaze the mixture with red wine.
12. 12. Add one liter of broth.
13. 13. Bring the liquid to a boil.
14. 14. Add a bay leaf to the pot.
15. 15. Simmer the goulash covered for one and a half to two hours on low heat.
16. 16. Stir the goulash occasionally during the cooking time.
17. 17. Add more broth if necessary if the sauce thickens too much.
18. 18. Wash the Brussels sprouts under running water.
19. 19. Remove wilted or unattractive leaves.
20. 20. Trim the hard stem at the bottom thinly.
21. 21. Cut a cross into the bottom of each Brussels sprout.
22. 22. Heat a frying pan on high heat.
23. 23. Fry the bacon for about two minutes until crispy.
24. 24. Add the prepared Brussels sprouts to the pan.
25. 25. Fry the Brussels sprouts for about two minutes in the bacon fat.
26. 26. Season the Brussels sprouts with salt and pepper.
27. 27. Deglaze the Brussels sprouts with about 200 milliliters of broth.
28. 28. Cook the Brussels sprouts covered on medium heat for about seven minutes.
29. 29. Bring about five liters of salted water to a boil in a large pot.
30. 30. Cook the tagliatelle in the boiling water for about nine minutes al dente.
31. 31. Drain the noodles in a colander.
32. 32. Let the noodles drain well.
33. 33. Season the goulash with salt and pepper to taste.
34. 34. Season the Brussels sprouts with salt and pepper to taste.
35. 35. Plate the goulash, Brussels sprouts, and noodles.
36. 36. Mix one tablespoon of cornstarch with three tablespoons of cold water in a small bowl.
37. 37. Stir the starch solution into the sauce if it is too thin.
38. 38. Let the sauce simmer briefly until it thickens.

Nutrition per serving

• kcal: 622
• Protein: 37 g · Fett/Fat: 24 g · Carbs: 61 g