Beef goulash in a rich paprika sauce served with tagliatelle

“Child Care Recipes (Team Nutiriton) (20211103-FNS-UNC-8742)” by USDAgov, Public domain, Source – cropped and recompressed

Beef Goulash

with tagliatelle

2 hr (30 min active) · Medium

You'll need: Stovetop · One Pot

Text written with AI assistance and reviewed by our editors

Viennese style: almost as many onions as meat, plenty of paprika and then simply time. After 90 minutes the meat practically falls apart on its own, and the sauce thickens without any flour at all.

Ingredients for 4 servings

4 servings

Convert to grams

  • For the goulash
  • 800 gBeef stewing meat, from shin or shoulder
  • 8Onions
  • 2 clovesGarlic
  • 3 tbspRapeseed oil
  • 2 tbspTomato paste
  • 2 tbspPaprika, sweet, sweet
  • 1 tbspRed wine vinegar
  • 750 mlBeef stock
  • 1 tspCaraway, ground
  • 1 tspMarjoram, dried, dried
  • 2Bay leaves
  • ½ tspSalt
  • 2 pinchesPepper
  • To serve
  • 400 gRibbon noodles
  • ½ bunchParsley, flat-leaf

Contains: Gluten, Eggs, Celery, Sulphites

Method

  1. Step 1: Pat the meat dry and cut into 3 cm cubes if necessary. Halve the onions and slice them into thin strips, chop the garlic.

  2. Step 2: Heat the oil in a casserole dish and fry the onions over a medium heat for 15 minutes until golden brown.

    Timer: 15 min

  3. Step 3: Add the tomato purée and toast for 1 minute. Briefly take the pot off the heat, stir in the paprika and immediately deglaze with the vinegar and a splash of stock – this stops the paprika from turning bitter.

    Timer: 1 min

  4. Step 4: Add the meat, garlic, caraway, marjoram, bay leaves, salt and the rest of the stock. Bring to the boil, cover and braise over a low heat for 90 minutes, stirring now and then.

    Timer: 90 min

  5. Step 5: Shortly before the end, cook the tagliatelle in plenty of salted water until al dente according to the packet instructions, usually 6 minutes.

    Timer: 6 min

  6. Step 6: Remove the bay leaves and season the goulash with salt and pepper. If the sauce is still too thin, let it reduce uncovered for a few minutes.

  7. Step 7: Serve the goulash with the tagliatelle and sprinkle with chopped parsley.

Tips

  • Brown the onions patiently – they'll become the sauce later on.
  • Never leave paprika on its own in hot fat – it turns bitter in seconds.

Swaps

  • Instead of tagliatelle: bread dumplings or simply a fresh Kaiser roll.
  • A diced red pepper makes it fruitier.

Storage

Keeps for 3 days in the fridge, tastes even better reheated and freezes well.

Nutrition per serving

Nutrition per serving
Calories811 kcal
Protein59 g
Carbohydrates80 g
Fat28 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Main dishes”

“Print” can also save the recipe card as a PDF.

To print or save as a PDF: Ctrl + P (Mac: ⌘ + P).

Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 800 g Beef stewing meat
  • 8 Onions
  • 2 cloves Garlic
  • 3 tbsp Rapeseed oil
  • 2 tbsp Tomato paste
  • 1 tbsp Red wine vinegar
  • 750 ml Beef stock
  • 1 tsp Caraway, ground
  • 1 tsp Marjoram, dried
  • 2 Bay leaves
  • 400 g Ribbon noodles
  • ½ bunch Parsley, flat-leaf

Check the pantry

  • 2 tbsp Paprika, sweet
  • ½ tsp Salt
  • 2 pinches Pepper

Send to phone

Scan with your phone camera: the recipe opens in the Tellersonne app or here in the browser.

Report this recipe

Image credits

Image credits:

  • Cover image: “Child Care Recipes (Team Nutiriton) (20211103-FNS-UNC-8742)” by USDAgov, Public domain, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
  • Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed

All image credits