Goulash with buttered noodles

Bill Granger lets the oven do the hard work slow-cooking an Eastern European classic
By Bill Granger
Goulash with buttered noodles
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


For the goulash

  • 1.5 kg braising beef such as chuck or blade steaks
  • 3 tbsp plain flour
  • 3 tbsp paprika
  • 500 g onions, sliced
  • 3 cloves garlic, sliced
  • 1 red chilli, finely chopped
  • 2 tbsp tomato purée
  • 125 ml red wine vinegar
  • 500 ml beef stock
  • 400 g canned chopped tomatoes
  • 2 bay leaves
  • 2 strips lemon peel
  • 1 tbsp olive oil
  • 1 small knob butter
  • 250 g mixed mushrooms, sliced
  • 1 handfuls chopped parsley

For the noodles

  • 500 g tagliatelle
  • 300 g spinach
  • 30 g unsalted butter


1. For the goulash: preheat the oven to 170C/150C fan/Gas 3. Cut the steak into generous chunks. Put the flour, 1 tablespoon of the paprika, 1 teaspoon of sea salt and some freshly ground black pepper in a bowl and stir to combine. Add the steak and toss to coat, then transfer to a casserole dish.

2. Add the onions, two garlic cloves, the chilli, tomato purée, red wine vinegar, beef stock, tomatoes, bay leaves and lemon peel to the casserole along with the remaining paprika. Cover and cook in the oven for 3 hours.

3. Remove the casserole from the oven, uncover and leave to sit. Meanwhile, heat the oil and butter in large frying pan and cook the mushrooms over a medium heat for 3-4 minutes. While they are cooking, put the remaining garlic on a chopping board, sprinkle over a little salt and then crush using the flat of a knife. Add this to the mushrooms and cool for another minute. Gently stir the mushrooms through the goulash and scatter with parsley.

4. For the noodles: shortly before the goulash is ready, cook the pasta in a large pan of boiling salted water according to the packet instructions, or until just tender. Drain the noodles then return them to the hot pan. Add the spinach and butter, toss until the spinach wilts, then season to taste with salt and pepper. Serve the tagliatelle alongside the goulash.

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