the peppers evenly under a hot broiler, or over an open flame on the stovetop. Place in a bowl and cover with plastic; cool to handle. Peel
the peppers and chop
Heat the EVOO, 2 turns of the pan, in a large Dutch oven
or a deep skillet over medium-high heat. Pat the meat dry and add to the pan. Brown and crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram
and some salt and pepper. Add the garlic and onions, and cook until the onions
are tender, another 7 to 8 minutes. Next, add the tomato paste
and stir 1 minute. Add the roasted peppers, stock and tomato sauce
to thicken. Cool and store for a make-ahead meal. Reheat over medium heat stirring frequently.
To serve, heat water to a boil. Salt the water, and cook the egg noodles to al dente
. Reserve 1/3 cup of the starchy water and drain
. Then return the pasta
to the hot pot
. Add the butter, parsley and some salt. Toss to combine and melt
the butter. Add some starchy water if the noodles begin to stick together.
Serve the goulash
in shallow bowls, nested in the parsley egg noodles, and top with a dollop
of creme fraiche.