Goulash with Pasta

    9 hours 45 minutes

    Aromatic goulash soup with pasta shells instead of the more usual potatoes. Highly satisfying and warming.

    1 person made this

    Serves: 4 

    • 500g stew beef, cubed
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon sweet paprika
    • 1 teaspoon hot paprika
    • 2 tablespoons oil
    • 1 onion, diced
    • 2 cloves garlic, diced
    • 1 small hot chilli, diced
    • 300ml water
    • 1 tablespoon cake flour
    • 150ml cream
    • 400g pasta shells
    • capers, to garnish

    Preparation:15min  ›  Cook:1hour30min  ›  Extra time:8hours marinating  ›  Ready in:9hours45min 

    1. Place the meat in a container and toss with salt, pepper and both paprikas. Cover and leave overnight in the refrigerator.
    2. Heat oil in a saucepan and sear the marinated meat. Add onion, garlic and chilli. Stew over low heat 10 minutes, then add 300ml water and simmer on low about an hour or until meat is tender.
    3. Stir the flour into the cream, then stir the cream into the soup.
    4. Meanwhile, cook the pasta until al dente. Divide pasta among bowls and ladle the soup over the top. Sprinkle with capers and serve.

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