Beef Goulash with Ribbon Noodles in Lemon Butter

For the beef goulash with ribbon noodles, cook the noodles in salted water until al dente, strain and drain.

Cut the meat into thumb-sized pieces. Peel onions and garlic, cut onions into small strips, garlic into fine slices.

Rub off the thyme. Rub mushrooms well with kitchen paper, cut into slices. Peel the lemon peel in fine strips with a zester.

Sauté the meat in hot oil in a saucepan, add the onions and garlic and sauté. Add paprika powder and paradeis pulp, mix briefly, deglaze with red wine and fill up with vegetable soup. Season with salt and pepper, simmer on low heat for about 30 to 35 minutes.

Fry the mushrooms briefly in hot clarified butter, add to the finished goulash and sprinkle with thyme.

Heat a frying pan with butter, sauté lemon zest briefly. Add pasta, toss until hot and season with salt and pepper.

Serve the beef goulash with ribbon noodles and drape the lemon butter over it.

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