Pasta goulash is a convenient everyday dish. It is simple, affordable, quickly cooked, and most importantly, it is very tasty. Here, this dish means, most often, meat with gravy, which is served with separately cooked pasta.
In fact, goulash is a Hungarian national dish, and it differs in this country by its spicy taste. It is a small piece of meat (usually veal or beef), which is stewed with pepper, onion, smoked bacon and potatoes. The result is something like a thick soup, it is also called "shepherd's".
Our recipe for goulash with pasta, of course, differs from a true Hungarian dish, but the meat also turns out spicy and tasty.
What products are needed
The following products are required for cooking:
- 700 grams of beef, veal or pork;
- one carrot;
- one tbsp. a spoon of tomato sauce;
- three tbsp. tablespoons of vegetable oil;
- one onion;
- one teaspoon of paprika;
- salt to taste;
- ground red pepper;
- a bunch of parsley.
In addition, you need to cook pasta. For this recipe, small "horns" will do, and you will need about three tablespoons of them.
How to cook goulash
Cooking is best in a cauldron.
First you need to cut the meat into cubes and lightly fry in vegetable oil. Then it needs to be transferred to a cauldron and completely filled with water. Put simmer for 20 minutes.
Then they begin to chop onions and carrots. Although it can be grated on a coarse grater. Send vegetables to the pot, if necessary add more water and simmer for about ten minutes.
Next pour tomato sauce. If the water has boiled, add a little. Instead of tomato sauce, you can take ripe tomatoes without skin and finely chop.
When the contents of the cauldron boil, pour in small pasta. Now you need to simmer, constantly stirring. After boiling, continue cooking for another ten minutes.
Finally, add salt, paprika and red pepper. The dish should be spicy. Peppers are put when the cauldron has already been removed from the fire, since this seasoning is not recommended to be cooked, otherwise it will lose its sharpness. You need to try pasta, it is best to turn them off when they are half ready - they will reach the cauldron.
Goulash with pasta must be eaten very hot. A spicy dish should leave a pleasant burning sensation after eating.
Conclusion
You can put potatoes in goulash if you wish. This must be done after the onions and carrots have been added and stewed, before the tomato paste. They put a little potatoes, three to four tubers will be enough.