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🍽️ Mediterranean Goulash with Tagliatelle

590 kcal · 30 min · 4 servings

Ingredients

• Pork shoulder goulash 600 g
• Onions, yellow 2 pcs.
• Garlic cloves 1 pcs.
• Cellery stalks 200 g
• Olive oil 3 tbsp
• Salt pinch
• Thyme, ground pinch
• Tomato paste 2 tbsp
• Red wine, dry 100 ml
• Poultry broth 750 ml
• Cherry tomatoes 400 g
• Olives, green 50 g
• Tagliatelle, fresh 400 g
• Basil, fresh 10 g
• Organic lemons 1 pcs.
• Sugar pinch

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Halve the onions and the garlic.
4. 4. Peel the onions and the garlic.
5. 5. Cut the onions and garlic into small cubes.
6. 6. Wash the celery stalks.
7. 7. Cut off the ends of the celery stalks.
8. 8. Slice the celery stalks into thin rings.
9. 9. Heat 2 tablespoons of oil in a large pot over high heat.
10. 10. Sear the meat in the hot oil.
11. 11. Cook the meat for about 5 to 7 minutes.
12. 12. Season the meat with salt.
13. 13. Season the meat with pepper.
14. 14. Season the meat with thyme.
15. 15. Remove the meat from the pot.
16. 16. Sauté the prepared vegetables in the remaining pan juices.
17. 17. Cook the vegetables for about 2 to 3 minutes.
18. 18. Cook the vegetables until they are translucent.
19. 19. Add the tomato paste.
20. 20. Cook the tomato paste for about one minute.
21. 21. Return the meat to the pot.
22. 22. Deglaze the goulash with wine.
23. 23. Add 300 milliliters of broth.
24. 24. Cover the goulash.
25. 25. Simmer the goulash for about 75 minutes.
26. 26. Add more broth if necessary.
27. 27. Stir the goulash regularly.
28. 28. Fill about 5 liters of water into another pot.
29. 29. Salt the water.
30. 30. Cover the pot with the water.
31. 31. Bring the salted water to a boil.
32. 32. Wash the tomatoes.
33. 33. Let the tomatoes drain.
34. 34. Let the olives drain.
35. 35. Halve the olives.
36. 36. Add the tomatoes to the goulash.
37. 37. Add the olives to the goulash.
38. 38. Cook the goulash for another 10 to 15 minutes.
39. 39. Bring the salted water to a boil.
40. 40. Cook the pasta for about 3 minutes.
41. 41. Cook the pasta al dente.
42. 42. Wash the basil.
43. 43. Dry the basil.
44. 44. Pluck the basil leaves from the stems.
45. 45. Wash the lemon.
46. 46. Halve the lemon.
47. 47. Grate about 1 teaspoon of lemon zest finely.
48. 48. Season the goulash with salt.
49. 49. Season the goulash with pepper.
50. 50. Add the lemon zest to the goulash.
51. 51. Add a pinch of sugar to the goulash.
52. 52. Drain the pasta in a sieve.
53. 53. Serve the pasta together with the goulash on plates.
54. 54. Garnish the dish with the basil.

Nutrition per serving

• kcal: 590
• Protein: 36 g · Fett/Fat: 22 g · Carbs: 61 g