Beef Goulash with Wide Noodles

Ingredients

• 600 g beef (from the shoulder)
• 2 yellow bell peppers
• 1 red bell pepper
• 400 g onions
• 2 Garlic cloves
• 250 g tomatoes
• 2 tbsp Vegetable oil
• 150 ml dry red wine
• 600 ml beef stock
• 1 tsp Sweet paprika powder
• 2 Bay leaves
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• Salt
• black pepper (ground)
• 500 g wide flat noodles

Instructions

1. 1.

   Wash the meat, pat it dry, remove excess sinews and cut into bite-sized cubes. Wash the bell peppers, quarter them, seed them and dice. Peel and finely dice the onions and garlic. Blanch the tomatoes, cool, peel, seed and chop the flesh.

2. 2.

   Heat oil in a pot and sear the meat cubes until browned on all sides. Remove and set aside; sauté the onions with garlic until translucent. Add the meat, peppers and tomatoes, deglaze with wine and pour in stock.

3. 3.

   Add spices and herbs, season with salt and pepper, and simmer over medium heat for 1½ hours. Cook noodles in boiling salted water al dente. Taste the goulash again, remove bay leaves and serve with noodles. Offer fresh baguette if desired.