Goulash with Farfalle Pasta

Goulash, a hearty and flavourful stew originating from Hungary, has long been a beloved dish across Europe. Traditionally made with beef, onions, paprika, and a medley of other vegetables, it offers a rich, comforting experience perfect for colder months. While the classic goulash is typically served with potatoes or dumplings, pairing it with farfalle pasta introduces a delightful twist, merging Eastern European heartiness with Italian elegance.

The Origins of Goulash

Goulash traces its roots back to the Magyar herdsmen of Hungary, who would prepare a portable stew of meat and vegetables, flavoured with paprika, during their long cattle drives. Over the centuries, the dish has evolved, with various regional interpretations incorporating different meats, spices, and vegetables. The defining characteristic of goulash, however, remains its robust use of paprika, which imbues the dish with its signature deep red hue and smoky flavour.

Farfalle: A Perfect Companion

Farfalle, also known as bow-tie pasta, is a versatile Italian pasta shape that pairs wonderfully with thick, hearty sauces. Its unique shape, with a central pinch and flared edges, allows it to hold onto chunky ingredients and savoury sauces, making it an excellent choice for goulash. The combination of the tender, flavour-infused pasta with the rich, meaty stew creates a harmonious blend of textures and flavours.

A Fusion of Flavours

To create goulash with farfalle pasta, start by browning beef chunks in a pot, then add onions, garlic, and a generous amount of sweet paprika. Incorporate chopped tomatoes, bell peppers, and carrots, letting the mixture simmer until the beef is tender and the flavours meld beautifully. Cook the farfalle pasta separately until al dente, then combine with the goulash just before serving. This method ensures the pasta retains its texture and the stew remains rich and thick.

Serving Suggestions

Garnish your goulash with a dollop of sour cream and a sprinkle of fresh parsley for an extra touch of freshness and creaminess. Serve with a side of crusty bread to soak up the delicious sauce. This dish is perfect for a cosy family dinner or an easy-to-make meal for guests.

Goulash with farfalle pasta is a delightful fusion of the comforting flavours of Hungarian stew with the satisfying texture of Italian pasta. It’s a versatile and hearty meal, perfect for those seeking comfort and flavour in every bite.

Goulash with Farfalle Pasta

This recipe blends the comforting flavours of Hungarian goulash with the satisfying texture of Italian farfalle pasta for a hearty and delicious meal.

4.72 from 7 votes

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Course: Main Dish

Cuisine: Hungarian, Italian

Keyword: Beef, Farfalle, Pasta, Spice

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 2 hours hours

Servings: 4 People

Calories: 628kcal

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Ingredients

 

MetricImperial

• 500 g beef chuck cut into chunks
• 2 tbsp vegetable oil
• 2 large onions finely chopped
• 3 cloves garlic minced
• 3 tbsp sweet paprika
• 2 medium red bell peppers chopped
• 2 medium carrots sliced
• 400 g chopped tomatoes
• 500 ml beef stock
• 2 leaves bay
• salt to taste
• pepper to taste
• 300 g farfalle pasta
• 2 tbsp sour cream for garnish
• 1/4 bunch fresh parsley chopped

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Instructions

• Heat the vegetable oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides. Remove and set aside.
  2 tbsp vegetable oil, 500 g beef chuck
• In the same pot, add the onions and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
  2 large onions, 3 cloves garlic
• Stir in the sweet paprika, ensuring the onions and garlic are well-coated.
  3 tbsp sweet paprika
• Add the chopped bell peppers and carrots, cooking for another 5 minutes.
  2 medium red bell peppers, 2 medium carrots
• Return the beef to the pot, then add the chopped tomatoes, beef stock, and bay leaves. Bring to a boil, then reduce heat to low and let it simmer for about 1 hour 30 minutes, or until the beef is tender and the flavours have melded.
  400 g chopped tomatoes, 500 ml beef stock, 2 leaves bay
• While the goulash is simmering, cook the farfalle pasta according to the package instructions until al dente. Drain and set aside.
  300 g farfalle
• Once the goulash is ready, remove the bay leaves and season with salt and pepper to taste.
  salt, pepper
• Combine the cooked farfalle pasta with the goulash, stirring gently to ensure the pasta is well-coated with the sauce. Add a spoonful of sour cream and a sprinkle of parsley for garnish.
  2 tbsp sour cream, 1/4 bunch fresh parsley

Notes

Serving:
Serve the goulash with farfalle pasta in bowls, garnished with a dollop of sour cream and a sprinkle of fresh parsley, if desired. Enjoy with a side of crusty bread to soak up the delicious sauce.

Nutrition

Calories: 628kcal | Carbohydrates: 79g | Protein: 40g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 534mg | Potassium: 1.496mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10.047IU | Vitamin C: 99mg | Calcium: 141mg | Iron: 7mg