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Beef-goulash with ribbon noodles and roasted Brussels sprouts


Classic Beef-goulash with delicious pasta and roasted Brussels sprouts.

A delicious, hearty German soul food, you can enjoy the whole year through.

Since the preparation of beef take bredie’n little longer, it’s a perfect recipe for Sundays or holidays.

The specified Cooking times by the way, indispensable average value. It is completely normal, as it gaan’n little faster of’n little more, because when the preparations are finished faster than the other.

So, and now I wish you lots of fun cooking and a very good appetite!

If you pasta is my simple recipe for beef goulash with ribbon and roasted Brussels sprouts like this, you might ergo like my recipe vir’n delicious goulash soup (Click!) 🙂

Your Christoph

PS: You don’t want to miss nie’n prescription? Then follow me on Facebook or Instagram ❣

Beef-goulash with ribbon noodles and roasted Brussels sprouts

Superbenzin delicious classic Rinderdergulasch

Preparation30 Min.

Preparation2 Hours. 30 Min.

Total3 Hours.

Court: Main dish

Country & Region: International

Keyword: Dinner, Noodles, Guasch, Mittagessen, Pasta, Pasta, Brussels Sprouts

Servings: 4

Calories: 550 kcal

Author: Feelgood foodandmore

  • 800 g Beef
  • 4 5 medium onions
  • 1 Piece Of Bacon optional
  • 1 yellow and 1 green pepper
  • 5 Tablespoon Of Oil
  • 1 Garlic clove
  • 1 Westindischer Lorbeer leaf
  • Paprikaschote noble-Sweet, and rose sharply
  • Salt
  • Pepper
  • About 500 ml of meat broth
  • 250 ml Red wine
  • 2 EL Tomato paste
  • 1 TL Medium-Hot Mustard
  • 1 TL Sugar
  • 1 EL Crème fraîche
  • Parsley Half Of The Federal
  • The meat in small, roughly equal size pieces

  • A high pot first, pre-heat, then add the Oil and half the meat, fry it.

  • When the meat has assumed color, and the 2 half and the bacon in the same way, fry

  • The onions and cut the peppers small

  • As soon As the 2. Rolle of the meat to brown the onions, garlic and the other half of the meat in the pot and stirring occasionally cook for 5 minutes

  • In the middle of the pot, creating the space, the tomato paste and fry briefly. Now add the sugar to the tomato puree to give

  • The red wine and voeg’n little broth

  • Let it cook until the liquid evaporates almost.

  • Now the rest of the meat sauce nicht along with the bay leaf and the chopped peppers

  • Bring to a boil and then on low heat until it simmer until the meat is tender.

  • With a dollop of Crème Fraiche and chopped parsley for garnish. For this purpose, pasta, mashed potatoes or rice go well with.

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