Cut the dried tomatoes into strips. Wash oregano, shake dry, pluck leaves from the stalks and chop coarsely. Wash orange hot, rub dry, grate peel thinly. Peel onions and garlic. Cut onions into slices and garlic into cubes. Dab meat dry and chop coarsely.
Heat the oil in a roasting pan and fry the meat in portions for about 10 minutes. After 8 minutes add onions and garlic. Deglaze with red wine. Add canned tomatoes, dried tomatoes and stock. Bring to the boil and season with laurel, oregano, except for a little bit for sprinkling, orange peel, salt and pepper. Turn occasionally and braise in a closed roaster for 1 1/2-2 hours.
Prepare the pasta in boiling salted water according to the instructions on the packet. Season goulash with salt and pepper. Arrange noodles and goulash on plates and sprinkle with remaining oregano