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🍽️ Juicy Beef Goulash with Rosemary and Tagliatelle

756 kcal · 30 min · 4 servings

Ingredients

• onions 1 pc.
• beef goulash 600 g
• salt pinch
• sunflower oil 4 tbsp
• rose pepper 1 tbsp
• tomato paste 2 tbsp
• dry red wine 500 ml
• wheat flour, Type 405 1 tbsp
• vegetable broth 750 ml
• rosemary, fresh 10 g
• oranges 1 pc.
• lemons 1 pc.
• pepper, black ground pinch
• sour cream 200 g
• tagliatelle, fresh 800 g
• butter 2 tbsp

Instructions

1. 1. Halve the onions and peel them.
2. 2. Dice the onions into small cubes.
3. 3. Rinse the beef thoroughly and pat it dry.
4. 4. Season the meat with salt.
5. 5. Heat the oil in a large pot or casserole dish over high heat.
6. 6. Sear the beef on all sides for about 10 minutes.
7. 7. Turn the meat regularly while searing.
8. 8. Add the onion cubes and sauté them for about 2 minutes.
9. 9. Season the mixture with pepper and sweet paprika.
10. 10. Stir in the tomato paste.
11. 11. Roast the tomato paste for another 5 minutes.
12. 12. Deglaze the goulash with a generous splash of red wine.
13. 13. Let the liquid reduce.
14. 14. Deglaze the goulash again with red wine.
15. 15. Let the liquid evaporate completely.
16. 16. Dust the meat with flour.
17. 17. Pour the remaining red wine into the goulash.
18. 18. Bring the mixture to a boil.
19. 19. Add the broth.
20. 20. Cover the pot.
21. 21. Simmer the goulash on low heat for about 1 hour.
22. 22. Rinse the rosemary and shake it dry.
23. 23. Pluck the rosemary needles from the stems.
24. 24. Chop the needles coarsely.
25. 25. Wash the orange thoroughly under hot water.
26. 26. Grate about 1 tablespoon of orange zest finely.
27. 27. Add the chopped rosemary and orange zest to the goulash.
28. 28. Let the goulash cook for another 30 minutes.
29. 29. Wash the lemon under hot water.
30. 30. Grate about 1 teaspoon of lemon zest finely.
31. 31. Mix the sour cream with the lemon zest in a bowl.
32. 32. Season the sour cream with salt and pepper.
33. 33. Bring about 5 liters of salted water to a boil in a large pot.
34. 34. Cook the tagliatelle in it for about 4 minutes al dente.
35. 35. Drain the pasta in a colander.
36. 36. Melt 2 tablespoons of butter in a pot over medium heat.
37. 37. Toss the tagliatelle in the butter.
38. 38. Lightly salt the pasta.
39. 39. Serve the goulash together with the tagliatelle on deep plates.
40. 40. Add a dollop of sour cream to each dish.
41. 41. Serve the food immediately.

Nutrition per serving

• kcal: 756
• Protein: 47 g · Fett/Fat: 33 g · Carbs: 65 g