Beef goulash with ribbon pasta
- Wash and dry the tomatoes, remove the stalks, then douse with boiling water. Peel off the skins and de-seed. Chop the tomatoes for 5 seconds/speed setting 3 in the blender jug, then transfer to a bowl.
- Dice the meat into 3-cm cubes and toss in flour. Heat 15 g clarified butter for 1 minute, then brown the meat for 2 minutes/roast button, feeding it into the blender through the filler opening in two batches. Remove the meat from the container and set aside. Repeat the process of melting another 15 g butter before browning the second batch. Remove the second lot of meat and add it to the first, then clean the container.
- Peel and quarter the onions, place in the blender jug and chop for 2 seconds/turbo button, using the spatula to push the contents down from the sides of the container. Heat the rest of the butter and brown the onions using the roast button. Add the spices, except for the salt, the meat and chopped tomatoes, then pour in the stock and cook for 1 hour 30 minutes/95 °C/speed setting 1/reverse button. Remove the measuring beaker for the last half-hour of cooking. Remove the bay leaf. Add the cranberries and sour cream and blend for 5 minutes/speed setting 1/reverse button. Season to taste with salt and pepper.
- Cook the pasta according to the instructions on the packet until just firm to the bite. Serve the goulash with a portion of pasta.
TIP: Depending on personal taste, 1 chopped green bell pepper may also be added to the meat mixture. Add to the mixture 20 minutes before the end of the cooking time.
Bon appétit with Monsieur CuisineClose