1In a Dutch oven, place oil and heat pan on medium high until oil sizzles.
2Add half the beef and brown well, about 5 minutes, stirring once or twice. Remove meat with a slotted spoon to a bowl (reserve any drained juices) and repeat with remaining beef.
3Return first batch of browned beef to the pan, add onion, garlic and spices and continue to cook, stirring often, for 5 minutes or until onions are translucent.
4Return any drained juices from the meat to the pot, add the potatoes, carrots, tomatoes, and wine to the pan and bring to a boil. Lower heat to lowest setting and cover. Continue to simmer 2 – 3 hours, checking and stirring once or twice - add a bit of water if the liquid evaporates before the time is up.
5When ready to serve, boil the noodles as the package directs. Drain and toss with optional butter and parsley. Serve noodles with the goulash..
You may use the tomatoes as they come from the can, or cut them roughly into 1 inch pieces before adding.