Goulash with fettuccine

I had not known about Goulash until I cooked this pasta. The word "goulash" didn’t make sense to me at all when I browsed my book of pasta, until I looked into the ingredients and method to see if I was able to cook this pasta dish. And I said, wow, it was quite simple. So why the name "goulash"? And I googled this term and got some information about this.

So, Goulash is only the name given to a stewed soup originated in Hungary, with the main ingredients are beef, onion, vegetables, spices and paprika. I am so eager at this finding, which means I’ve learned another new thing about cuisine and food culture today. 

The recipe from one of my reference books calls for fusili pasta. However, I had only fettuccine left in my pantry. So with this kind of soup, I thought it would make no difference. After not so long time of cooking, two pasta dishes were ready on our dining table. We were so amazed at the taste of it and of course we really really liked it. Again, pasta made us surprised about how far each pasta dish can bring new experience to us. 

Ingredients: (serves 4)

- 400g pasta

- 2 tbs olive oil

- 1 large onion, cut into thin wedges

- 500-600g rump steak, cut into 2cm cubes

- 1 tbs plain flour

- 1 small green bell pepper, diced

- 850g tomatoes, peeled and finely chopped

- 1 tsp paprika

- salt, pepper, to season

- 80g light sour cream

Cooking:

- Cook the pasta in a large saucepan of boiling sated water until al dente. Drain and keep warm in the saucepan. 

- Heat 1 tbs olive oil in a large frying pan, add the onion and cook 4-5 minutes or until softened and golden. Transfer to a bowl and set aside. 

- Shake the beef cubes with flour until the beef are evenly coated. Heat the remaining oil in the frying pan, add the beef cubes and cook until brown on all sides. Add the pepper, tomatoes, paprika and onion, stir well. When the mixture starts to boil, reduce the heat to low and simmer for 8-10 minutes, stir occasionally. Season with salt and pepper. 

- Divide the pasta into serving dishes, pour over with the goulash and top with sour cream.