Juicy goulash with tagliatelle

Ingredients for 4 servings:

• 200 g tagliatelle pasta
• 800 g beef goulash
• 2 onions
• 600 ml beef broth
• 200 ml red wine
• 3 tbsp tomato paste
• 2 tbsp paprika powder
• 1 tsp marjoram, dried
• ½ tsp caraway powder
• 2 bay leaves
• 2 tbsp vegetable oil
• 6 stalks of parsley
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

Peel and finely dice the onions. Sauté the tomato paste and onions in a large pot. Add the goulash and paprika to the pot and fry for a few minutes. Now deglaze with the stock and wine and bring to a boil. Add the marjoram, caraway seeds, pepper, salt, and bay leaves. Cover and simmer over medium heat for about 60 to 80 minutes. The meat should be nice and tender and the onions should have cooked down and become incorporated into the sauce; then it’s perfect. Remove the bay leaves from the sauce and season again with salt and pepper. Cook the tagliatelle in plenty of salted water until al dente. Wash the parsley, spin dry, and cut into fine strips. Drain the tagliatelle and serve on plates. Pour the goulash and sauce over the top and sprinkle everything with the parsley.