This fusion dish takes beef goulash, one of the glories of Hungarian cooking, and mixes it with Italian tagliatelli to produce a warm and filling repast.
- Low calorie cooking spray
- 700g braising steak, all visible fat removed, cut into chunks
- 1 large onion, roughly chopped
- 400g mushrooms, sliced
- 2 garlic cloves, crushed
- 1½ tsp paprika, plus a pinch to garnish
- 283g jar flame-roasted peppers in vinegar, drained and chopped
- 1 level tbsp tomato purée
- 2 tbsp beef concentrate
- 400g dried tagliatelle
- ½ green cabbage, shredded
- 4 tbsp fat-free fromage frais
- A small handful of fresh chives, chopped
- Preheat your oven to 180°C/160°C Fan/Gas 4.
- Heat a frying pan sprayed with low calorie cooking spray and fry the beef until browned. Transfer to a flameproof casserole dish.
- Spray the frying pan with more low calorie cooking spray and cook the onion for 5 minutes. Add the mushrooms and garlic and fry for 5 minutes, adding the paprika for the final minute.
- Add this to the casserole dish along with the peppers, tomato purée, beef concentrate and 275ml boiling water and stir over the heat until simmering.
- Cover and cook in the oven for 2 hours.
- Cook the tagliatelle according to pack instructions and steam the cabbage for 5 minutes.
- Serve the goulash with the tagliatelle and cabbage, topped with fromage frais and sprinkled with chives and a pinch of paprika.