Beef goulash with noodles

Ingredients for 4 servings:

• 400 g onion(s)
• 20 g lard
• 800 g goulash (beef, shoulder, rib or leg meat)
• 3 tbsp paprika powder
• 3 tbsp tomato paste
• 1 pinch of salt
• 1 pinch(s) pepper, fresh
• 250 g pasta, short
• 200 g sour cream
• 10 g flour
• 1 bunch of parsley
• 600 ml water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the onions and chop finely. Heat the lard in a casserole dish. Rinse the meat, pat dry with kitchen paper, and brown in the lard in batches until well browned. Remove the meat from the pot. Add the onions to the casserole dish and fry in the frying fat until translucent. Return the meat to the onions and stir to combine. Add the paprika and tomato paste and stir in. Season with salt and pepper. Deglaze the goulash with 600 ml of water. Bring to a boil, cover, and simmer for about 90 minutes. Season to taste with salt and pepper, stirring occasionally. About 10 minutes before the end of the cooking time, cook the pasta in salted water according to the package instructions until al dente. Mix the cream and flour together, pour into the goulash, and use this to thicken the sauce. Wash the parsley, pat dry with kitchen paper, and chop finely. Drain the pasta. Arrange the goulash with the noodles on portion plates and serve sprinkled with parsley.