Beef goulash with wholemeal noodles and imperial vegetables

Ingredients for 2 servings:

• 500 g goulash (beef goulash) from the leg
• 2 onions
• 1 can of mushrooms
• 2 garlic cloves
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp, stripped salt (Himalayan salt)
• 1 tsp, heaped broth, instant
• 1 pinch(s) pepper, white
• 1 pinch(s) black pepper, freshly ground
• 1 tsp, heaped paprika powder, hot
• 500 ml water, maybe a little more
• 1 tbsp olive oil
• 750 g vegetables, (Kaisergemüse) frozen
• 1 tbsp olive oil
• 1 tsp, heaped broth, instant
• 2 pinches of nutmeg
• 2 pinch(s) garlic powder
• 500 ml water
• 125 g pasta (wholemeal pasta – spirals)
• 1 tsp, stripped salt (Himalayan salt)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Own creation

Brown the beef goulash cubes in hot oil, add the sliced ​​onions and sauté. Add the tomato paste and sauté. Pour in 0.5-0.6 liters of water. Add the garlic and spices. Drain the mushrooms and add them. Close the lid and simmer for 1.5 hours over moderate heat. Then turn off the stove and simmer for half an hour in the residual heat to finish cooking. Do not thicken any further. Heat the oil in a pan, add the Kaisergemüse and sauté uncovered over moderate heat for 15 minutes with the granulated stock, nutmeg, and garlic powder. The vegetables should still be al dente. Boil half a liter of water and add the Himalayan salt. Cook the whole-wheat pasta for 10 minutes until al dente, then drain. To serve, place the pasta in the center of the plate, arrange the vegetables around it, and serve the goulash on top of the pasta.