This fusion dish takes beef goulash, one of the glories of Hungarian cooking, and mixes it with Italian tagliatelle to produce a warm and filling meal.
Serves 4
Takes 25 minutes to make and 1 1/2 hours in the oven
Per serving:
675kcals
27.5g fat (10.5g saturated)
42.9g protein
72.5g carbs
8.9g sugar
0.7g salt
1. Preheat the oven to 160°C/fan140°C/gas 3. Toss the beef in the seasoned flour. Heat the vegetable oil in a large casserole over a high heat. Add half the beef and brown for 4-5 minutes. Remove and set aside. Repeat with the remaining beef.
2. Add the onions and cook, stirring, for 5 minutes. Stir in the garlic and paprika for 1 minute, then add the tomatoes, breaking them up with the spoon. Add the stock and cooked beef, bring to the boil and season.
3. Cover and bake for 1 hour. Stir and bake, uncovered, for a further 30 minutes, until the beef is tender. Stir in 100ml cream and the parsley.
4. Cook the tagliatelle according to the pack instructions. Drain and toss with the butter.
5. To serve, divide the pasta between bowls. Spoon the goulash on top, garnish with the remaining soured cream and sprinkle with paprika.
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