1. Main Page
  2. Second course
  3. Goulash with pasta

Beef Goulash with Pasta

A classic, comforting pairing of tender meat and pasta! Beef goulash with pasta is a delicious way to put a full dinner on the table for the whole family. With tender beef and good durum-wheat pasta, all you need to round things out is a vegetable salad—and nobody leaves the table hungry.

LesyaAuthor avatar
Recipe author
Goulash with pasta
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 6 g
Fats 17 % 3 g
Carbohydrates 50 % 9 g
85 kcal
GI: 11 / 89 / 0
  • Beef can be tricky, so choose it well. For goulash, don't cut corners—go for tenderloin or another lean, tender cut. Rinse the piece, pat it dry with paper towels, and trim off any membrane and sinew. How you slice it is the next make-or-break step—it's the difference between meat that melts in your mouth and meat you have to chew your way through. Cut wide rounds off the large piece, the way you would for cutlets, always across the grain, then cut each round into small pieces. In a big bowl, toss the beef with the flour until every piece is coated all over; this helps the meat sear quickly and seal in its juices, keeping it tender. Heat the vegetable oil in a skillet until it's good and hot. Sear the beef in small batches, stirring often and browning it evenly on all sides. Once it's all seared, return all the meat to the pan and add the sliced mushrooms, finely chopped garlic, diced onion, and bell pepper. Cook, stirring constantly, until the onion turns soft and translucent. Add the canned tomatoes (cut up any whole ones first) and the broth, then simmer over low heat for 20–30 minutes, until the beef is tender and falls apart easily when pressed with a fork—it may take quite a bit longer depending on the meat. Along the way, season with salt to taste and the paprika. While the beef finishes turning tender (start this near the end so the pasta stays hot), cook the pasta—use whatever shape you like. Bring a large pot of water to a boil, add salt and the pasta, stir well, and cook until done. Drain in a colander, rinse with cold water, and divide among plates. Top with the beef goulash, scatter on a little fresh herbs and a spoonful of sour cream, and serve. Done!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Pasta, premium, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in /with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Meat broth - 34  kcal/100g

Similar recipes

Related and additional categories: