Diced beef slow cooked in a rich tomato and paprika stew served over herbed pasta
Beef, beef stock, flour, olive oil, salt, pepper, tomato paste, red capsicums, smoked paprika, onions, tomato polpa, garlic, sour cream, pasta, butter, parsley
Remove lids from the beef goulash and heat for 7 to 9 minutes, stirring half way through. Remove lids from pasta and heat for 3 to 4 minutes.
Serve onto plate with a dollop of sour cream.
Preheat oven to 180°C degrees, remove lids and cover. Heat beef for 10 to 15 minutes and pasta for 5 to 7 minutes.