Beef Goulash with Pasta

Ingredients

• 500 g beef (shoulder)
• 2 tbsp Tomato paste
• 3 tbsp Worcestershire sauce
• 4 tbsp oil
• 1 stalk leek
• 300 g carrots
• 1 piece celery root
• 2 meat tomatoes
• 2 Bay leaves
• 3 cloves allspice
• 3 Juniper berries
• 3 peppercorns
• Salt
• ground black pepper
• 500 ml beef broth
• 250 g spiral pasta
• parsley (for garnish)

Instructions

1. 1.

   Cut the meat into cubes. Mix tomato paste, Worcestershire sauce and oil; combine with the meat and marinate covered for about 1 hour.

2. 2.

   Cook the pasta al dente and rinse under cold water.

3. 3.

   Clean and wash the leek, cut the white and light green parts into strips. Peel and cube the carrots and celery root. Wash the tomatoes, clean them and roughly chop.

4. 4.

   Add the meat with its marinade to a pot. Pour in the broth and simmer for about 45 minutes. Tie bay leaves, allspice, juniper berries and peppercorns in a spice bag and add together with the prepared vegetables to the broth. Cook for another 20 minutes, then season with salt and pepper. Finally add the cooked pasta, garnish with parsley and serve.