Wash the goulash and dab dry. Peel and finely dice the shallots. Heat lard in a roaster. Sauté the meat in it vigorously while turning. Season with salt, pepper and paprika.
Add the shallots. Stir in tomato paste. Dust with flour. Add red wine and 375 ml water while stirring. Cover and braise for about 1 hour. In the meantime clean, wash and halve the mushrooms. Peel, wash and cut carrots into sticks.
Strip rosemary needles from the stem. Heat the oil. Sauté mushrooms in it, add carrots. Season with salt, pepper and rosemary. Deglaze with broth. After 30 minutes of cooking time add to goulash. Refine with cream, season again, serve garnished with baguette and rosemary.