Tomato goulash to wide ribbon noodles

Name: Tomato goulash to wide ribbon noodles
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 6 Onions; 2 Garlic cloves; 750 g small tomatoes; 3 Branches of rosemary; 3 Stem(s) Oregano; 1 kg Pork goulash; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 350 ml dry white wine; 1 TABLESPOON Vegetable broth; 300 g ribbon noodles

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

6 Onions
2 Garlic cloves
750 g small tomatoes
3 Branches of rosemary
3 Stem(s) Oregano
1 kg Pork goulash
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
350 ml dry white wine
1 TABLESPOON Vegetable broth
300 g ribbon noodles

Directions

1
Peel onions and garlic. Chop garlic finely, slice or chop onions finely. Wash the tomatoes and drain well. Wash herbs, shake dry. Pluck off leaves or needles and chop finely, except for something to garnish. Dab meat dry
2
Heat the oil in a frying pan, fry the meat in it in 2 portions. Season with salt and pepper and remove. Fry onions and garlic in the frying fat. Add tomatoes and herbs, fry briefly. Add meat again, dust everything with flour and sauté briefly while turning. Gradually deglaze with wine and 450 ml water. Bring to the boil, add stock and season with salt and pepper. Simmer covered for about 1 1/2 hours at low heat, stirring from time to time.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and allow to drain. Season the goulash to taste again. Serve with noodles and garnish with herbs set aside