Veal Goulash

Rinse and pat dry meat, cut into bite-size cubes. Peel and mince onions and garlic.

Season meat with salt and pepper. Heat oil in a pot and brown the meat in portions. Remove meat and sauté onions and garlic in drippings, stir in tomato paste and deglaze with stock. Put meat back into the pot and simmer over medium heat for about 1 1/2 hours. Put bay leaf, peppercorns, rosemary and thyme in a cheesecloth pouch. After 45 minutes, add herb pouch to pot. 

Meanwhile, boil noodles in salted water until done.

Mix together flour and eggs. Season with salt and nutmeg. Form a tough dough, using a dough hook on a stand mixer. Add water as needed. Shape dough into noodles and boil in salted water. Cook in batches for about 2 minutes per batch, remove with a slotted spoon, strain and shock in cold water. Drain onto paper towels.