Beef goulash with lasagna flavour aka lasagna soup
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450 g beef (back) 1 pk hot pepper 1 pk onion 2 cloves garlic 1 can of passé tomatoes 1 liter meat broth (broth) 1 cup frozen corn paprika paste 2 tsp Provençal pepper 1/4 tsp ground red pepper (smoked) 2.5 cups pasta 1/2 cup hard, grated cheese
Shredded or ground lean beef in a tomato and corn sauce combined with pasta, cheese and herbs is reminiscent of the popular lasagna. It is also suitable as an alternative to the classic goulash for family gatherings.
Prepare everything you need.
Cut the onion and garlic, cut the meat into the smallest possible pieces. For a quicker alternative, you can use minced meat.
In a large pot, sauté the onion and garlic in oil, then add the beef and hot peppers. Cook over medium heat for 6-8 minutes, or until the meat is browned on each side.
Stir in the passé tomatoes, broth, corn, spices and bring to a boil.
Cook, stirring occasionally, until meat is tender – depending on size and thickness.
When the meat is tender, stir in the pasta and bring back to a boil. Then reduce the heat and cook, covered, for a further 10-12 minutes or until the pasta is tender.
Serve sprinkled with grated cheese. Enjoy!