Quick Goulash

Pasta dishes are just always delicious!

Dice the meat, cutting the fat into small pieces and set aside. Roughly chop the onions. Rinse peppers, halve, remove seeds and cut into narrow strips. Cut the mushrooms into strips as well.

Heat the beef fat in a frying pan, sauté the onions until translucent, add the meat and sauté briefly, then add the peppers and mushrooms and sauté for 10 minutes.

In the meantime, peel and dice the tomatoes, add to the meat and cook gently for 5 minutes.

Season the goulash with salt, tomato ketchup, paprika powder and cayenne bell pepper. Stir in the noodles and heat everything together again briefly and bring to the table.

Tip from Yvette:

Use canned tomatoes, you save skinning and they are more aromatic than fresh tomatoes in winter months.

The dish tastes just as good without vegetables and if you add a little bit of dark soy sauce after sautéing, the meat will be brown and tender. Salt only perhaps at the end.

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