Peel, wash and chop the carrots. Onions peel, halve and in strips cut. Dab meat dry.
Heat the clarified butter in a roaster little by little. Brown the meat in it in portions. Finally fry carrots and onions briefly. Add all the meat again. Add tomato paste and sauté briefly.
Dust flour over it. Add wine and tomatoes while stirring, bring to the boil. Season with bay leaf, salt, pepper and sugar. Cover and stew for about 2 hours.
Prepare the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Wash parsley, shake dry, pluck leaves and chop finely. Season goulash to taste again.
Sprinkle with parsley. Drain the pasta and serve with the goulash. Serve with sour cream.