Beef Stew Tagliatelle
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 15 h. 10 min.
Ready in
Ingredients
for
8
- For the goulash
- 6 cups Beef sirloin (cubed)
- ⅛ cup ground paprika
- 8 Red onions (sliced)
- 2 Tbsps butter
- salt (to taste)
- peppers (to taste)
- 2 Tbsps tomato puree
- 2 Tbsps flour
- 3 Tbsps Red wine vinegar
- 1 clove garlic cloves
- ½ tsp Lemon peel (grated)
- 1 pinch Caraway
- 1 pinch sugar
- 1 Tbsp butter
Preparation
Kitchen utensils
1 Tablespoon, 1 Meat mallet oder Stieltopf, 1 Aluminum foil, 1 Plastic wrap, 1 Paper towel, 1 kleines Sieve, 1 Slotted spatula, 2 große Non-stick pans, 1 Small knife, 1 Large knife, 1 Cutting board
Preparation steps
1.
For the goulash:
2.
Dust the meat with half of the paprika, cover and leave in the refrigerator overnight.
3.
Heat the butter in a pan and sauté the onions until translucent but not browned. Season the meat with salt and pepper, put into the pan with the onions and sauté. Add the tomato puree and when it has cooked for a couple of minutes stir in the rest of the paprika. Dust with the flour and stir in the vinegar. Add enough water to cover the meat, put a lid on the pan and cook over a low heat for about 2 1/2 hours. Occasionally skim off the scum that forms and add more water if necessary.
4.
About 20 minutes before the end of cooking time peel and finely chop the garlic. Mix with the lemon peel, caraway seeds, sugar and butter and add to the goulash.
5.
For the tagliatelle:
6.
Mix the egg with the egg yolks, salt and olive oil.
7.
Finely crush the apple chips in a mortar (or grind in a food processor) and mix with the flour. Add the flour mixture to the egg and oil mixture and work to an elastic dough. Add a little water if necessary. Wrap in foil or plastic wrap and leave to rest in the refrigerator for about 1 hour.
8.
Once the dough has rested dust with flour and roll out to a sheet approximately 1/3 of a inch thick in a pasta maker or with a rolling pin. Cut into strips 1/2 inch wide and cook in boiling, salted water until al dente. Toss in melted butter and serve with the goulash.
