Peel and chop the onions and garlic. Dab meat dry and cut into large cubes. Heat clarified butter in a roaster. Fry the meat in it for about 10 minutes. After about 8 minutes add onions and garlic
Deglaze with wine, bring to the boil and simmer for about 3 minutes. Add 500 ml water, bring to the boil. Season with salt, pepper, sugar and bay leaf. Stew in a closed roaster for about 2 hours until soft
Halve the artichokes. Clean, wash and slice the peppers. Add the artichokes and peppers to the goulash about 1 hour before the end of the cooking time. Prepare pasta in boiling salted water according to instructions on the packet
Season the finished goulash with salt and pepper. Arrange goulash and noodles