Summary

Ingredients

• 400 g onion (s)
• 20 g lard
• 800 g oulash (beef, shoulder, rib or le meat)
• 3 tablespoon paprika powder
• 3 tablespoon tomato paste
• 1 pinch (s) salt
• 1 pinch (s) pepper, fresher
• 250 g pasta, short
• 200 g sour cream
• 10 grams flour
• 1 bunch parsley
• 600 ml water

Print Recipe Pin Recipe

Instructions

1. Peel and finely chop the onions.
2. Heat the lard in a casserole. Rinse the meat, pat dry with kitchen paper and brown in portions in the lard. Then take the meat out of the pot.
3. Now put the onions in the casserole and fry them in the frying fat until translucent. Then add the meat to the onions again and stir. Add the paprika powder and tomato paste and stir in. Season with salt and pepper. Deglaze the goulash with 600 ml of water. Then bring to the boil and cook covered for approx. 90 minutes. Season to taste with salt and pepper and stir occasionally.
4. About 10 minutes before the end of the cooking time, cook the pasta in salted water according to the instructions on the package.
5. Mix the cream and flour together, pour into the goulash and thicken the sauce with it. Wash the parsley, pat dry with kitchen paper and chop finely. Drain the pasta.
6. Arrange the goulash with the noodles on serving plates and serve sprinkled with parsley.