Tyrolean Beef Goulash with Colorful Noodles

5 from 2 votes
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 2 people


The spices:

  • 5 tbsp Sunflower oil
  • 2 medium sized Onion, brown
  • 2 medium sized Cloves of garlic, fresh
  • 400 g Tomato juice
  • 4 medium sized Tomatoes, red, fully ripe
  • 2 Hot peppers, red, long, mild
  • 1 smaller Chilli, red, fresh or frozen
  • 4 Bay leaves, dried
  • 1 Cinnamon stick, about 8cm
  • 2 tbsp Rosemary, frozen or dried
  • 2 tbsp Oregano, frozen or dried
  • 1 tbsp Sage, frozen or dried
  • 12 g Beef bouillon

For the pasta:

  • 400 g Water
  • 8 g Chicken broth, Kraft bouillon
  • 100 g Fusilli, dried
  • 2 medium sized Tomatoes, red, fully ripe
  • 10 Sugar snap peas, fresh
  • 1 small Carrot
  • 30 g Spinach, fresh

For the bed of lettuce:

  • 1 smaller Frisée salad, fresh
  • 1 small Carrot
  • 40 g Sweet peppers, red, fresh

For the dressing:

  • 1 tbsp White wine vinegar
  • 1 tsp Lemon juice
  • 4 tbsp Tomato juice
  • 1 tbsp Orange juice
  • 2 Pinches Salt
  • 2 Pinches Pepper, black, fresh from the mill
  • 3 tbsp Olive oil, cold pressed

To garnish:

  • 2 tsp Sesame seeds, white


  • Heat 3 tablespoons of the sunflower oil in a sufficiently large pan, fry the beef well in portions and place in a casserole (with a lid). Peel the onion and the garlic cloves and slice or cut across into thin rings. Add to the pan and fry until the onions are translucent. Put in the casserole.
  • Rinse the pan with the tomato juice and pour the juice into the casserole. Add the spices and bring the mixture to a simmer. Let simmer for about 2 hours, stir every now and then so that nothing burns.
  • Add the following ingredients to the casserole as soon as they are ready. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green-white stalk base and the grains. Cut the quarters into cubes approx. 5 mm in size. Wash the peppers, remove the stems, cut lengthways, unfold and core. Cut the halves lengthways into thin threads and cut them across into small cubes. Weigh frozen goods and allow to thaw (approx. 30g). Wash the small, red chilli, cut diagonally into thin rings, leave the grains in place and discard the stem.
  • In the meantime, wash the Frisée salad and cover half of the 2 serving plates with it. Wash and peel the carrots and slice lengthways into approx. 2mm thin slices. Process these into small cubes. Take a quarter of the paprika, wash, remove the grains and partitions and also cut into small cubes. Scatter all the cubes in the upper lettuce areas. Mix the ingredients for the dressing, except for the olive oil. Drizzle the olive oil over the salad just before serving.
  • For the colored pasta, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways and crossways. Cut the snow peas at both ends, pulling off the threads on both sides. Halve larger pods diagonally. Wash a small carrot, cap at both ends, peel and slice diagonally into 3x3mm thin sticks. Wash the spinach, separate the stalks from the leaves and process them further with the carrot sticks.
  • 30 minutes before the end of the cooking time, remove the bay leaves and the cinnamon stick. If the sauce is very runny, let it boil down until it is creamy. After 10 minutes, bring the water for the fusilli to the boil, dissolve the chicken stock in it and cook the fusilli al dente.
  • Pour the dressing over the salad. Heat 2 tablespoons of the sunflower oil in a deep pan or wok. Add the vegetable sticks and stir-fry for 1 minute. Add the snow peas and stir-fry again for 1 minute. Add the tomatoes and spinach leaves and stir-fry for another minute. Deglaze the pasta broth with half a cup and remove from the heat.
  • Strain the pasta and mix with the vegetables. Distribute on the serving plates. Add the goulash with a little sauce, don't forget the olive oil! Garnish with sesame seeds and serve warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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