1 tbsp flour, seasoned
2 tbsp vegetable oil
2 onions, chopped
1 garlic clove, chopped
3 tbsp paprika, plus extra to sprinkle
1 400g tin of chopped tomatoes
300 ml beef stock
142 ml carton sour cream
0 Handful of parsley, chopped
400 g tagliatelle
0 Knob of butter
1 Preheat the oven to 160˚C/gas mark 3. Toss the beef in seasoned flour. Heat the oil in a large casserole over a high heat. Add half the beef and brown for 4-5 minutes. Remove and set aside. Repeat with the remaining beef.
2 Add the onions and cook for about five minutes. Stir in the garlic and paprika, cooking for a further minute and then add the tomatoes Add in the stock and the beef, bring to the boil and season.
3 Cover and bake for one hour. Stir and bake for a further 30 minutes, until the beef is tender. Stir in 100ml of the sour cream and parsley.
4 Cook the tagliatelle according to the packet instructions. Drain and toss in the butter.
5 Serve the goulash over pasta with a dollop of sour cream and a sprinkling of paprika.