Beef goulash with pasta

Cut the meat into pieces about 3x3 cm in size.

Finely chop the onion, garlic and peppers. Carrots into rounds. Do not forget that the vegetables in the stew will contribute significantly to its taste and to the consistency of the sauce.

Heat the oil in a saucepan, add the onion and garlic and sauté until the onion is slightly brown. It is very important to stir regularly at this stage so that the onions and garlic do not burn.

Add the meat, peppers and carrots. Roast for about 10 minutes, then add sweet paprika, salt and pepper to taste.

Pour in the broth, add the vegetables and simmer slowly for about 1 hour.

Cook the pasta according to the instructions on the package and then drain.