Beef goulash and mashed potatoes with leek and pointed cabbage \"Guinness Beef Pie with Calcannon\"

Name: Beef goulash and mashed potatoes with leek and pointed cabbage \"Guinness Beef Pie with Calcannon\"
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Ingredients: 2 Onions; 3 Garlic cloves; 800 g Beef for goulash; 80 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 1 bottle (330 ml) Guinness; 600 g Carrots; 1/4 collar Thyme; 4 TABLESPOONS Worcestershire sauce; 7-10 Tbsp Noble sweet paprika; 1 TABLESPOON Sugar; 1 package (270 g) fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 1 Egg yolk (size M); 2 TABLESPOONS Milk; 200 ml Milk; 800 g Potatoes; 250 g Leeks (leek); 300 g Pointed cabbage; 2 TABLESPOONS Butter; 50 g Butter; 7-10 Tbsp Nutmeg

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
170 mins

TOTAL TIME
170 mins

Ingredients

Servings: 4

2 Onions
3 Garlic cloves
800 g Beef for goulash
80 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
1 bottle (330 ml) Guinness
600 g Carrots
1/4 collar Thyme
4 TABLESPOONS Worcestershire sauce
7-10 Tbsp Noble sweet paprika
1 TABLESPOON Sugar
1 package (270 g) fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
1 Egg yolk (size M)
2 TABLESPOONS Milk
200 ml Milk
800 g Potatoes
250 g Leeks (leek)
300 g Pointed cabbage
2 TABLESPOONS Butter
50 g Butter
7-10 Tbsp Nutmeg

Directions

1
Peel and chop the onions and garlic. Dab meat dry and cut into cubes. Heat clarified butter in a roasting pan and fry the meat in 2 portions. Season with salt and pepper.
2
Add onions, garlic and the first portion of meat to the meat in the roaster. Sauté the onions until translucent. Stir in tomato paste, dust with flour and sauté briefly. Deglaze with beer and fill up with 600 ml water. Bring to the boil and braise in a closed roaster for about 2 hours. Stir again and again and add liquid if necessary.
3
Peel and slice the carrots and add them to the goulash about 1/2 hour before the end of the cooking time. Wash the thyme, shake dry, remove leaves from the stalks. Season goulash with Worchestershire sauce, pepper, paprika, thyme and sugar. Pour into a flat ovenproof dish.
4
Take the puff pastry out of the refrigerator 5-10 minutes before use. Unroll and cover the tin with the puff pastry. Press the edges of the puff pastry. Whisk the egg yolk and 2 tbsp. milk and spread a thin layer on the puff pastry. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 20 minutes.
5
In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean, wash and chop the leek and pointed cabbage. Heat 2 tablespoons of butter and briefly fry the leek and pointed cabbage in it. Bring 200 ml milk and remaining butter to the boil and season with nutmeg. Drain finished potatoes, add milk-butter mixture and mash potatoes. Stir in the leek and pointed cabbage pan. Arrange goulash and mashed potatoes on plates.