Burgundy goulash with hearty Parmesan sponge roll

Name: Burgundy goulash with hearty Parmesan sponge roll
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 70 g Butter; 100 g flour, 1/2 l milk; 7 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 100 g Parmesan (piece); 200 g dried tomatoes (pickled in oil); 150 g Double cream cheese; 200 g Schmand; 500 g Carrots; 4 Onions; 1.25 kg Beef goulash; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS Flour; 400 ml dry red wine (e.g. Burgundy); 2 Bay leaves; 4 Stem(s) Parsley; 7-10 Tbsp Basil pesto; baking paper; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

70 g Butter
100 g flour, 1/2 l milk
7 Eggs (Gr. M)
7-10 Tbsp salt, pepper
100 g Parmesan (piece)
200 g dried tomatoes (pickled in oil)
150 g Double cream cheese
200 g Schmand
500 g Carrots
4 Onions
1.25 kg Beef goulash
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper
2 TABLESPOONS Flour
2 TABLESPOONS Flour
400 ml dry red wine (e.g. Burgundy)
2 Bay leaves
4 Stem(s) Parsley
7-10 Tbsp Basil pesto
baking paper
7-10 Tbsp Cling film

Directions

1
For the roll, line a fat pan (deep baking tray; approx. 32 x 37 cm) with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt butter. Dust 100 g flour over it and stir until smooth.
2
Stir in milk, bring to the boil. Turn off the stove. Separate eggs. Stir in egg yolks one by one, season with salt and pepper. Remove the pot from the stove. Beat egg whites in two portions until stiff. First add 1/3 beaten egg white, then the rest.
3
Paint on the plate. Coarsely grate the parmesan and sprinkle 1/4 on top. Bake in a hot oven for about 15 minutes. Take out the velvet baking paper and let it cool down.
4
For the filling, cut drained tomatoes into fine strips. Stir cream cheese, sour cream and the rest of parmesan until smooth. Spread on the pastry sheet and sprinkle with tomatoes. Roll up firmly with the help of the baking paper, wrap in cling film and sprinkle with at least a little bit of parmesan.
5
Chill for 4 hours.
6
For the goulash, peel and wash the carrots and cut them into bite-sized pieces. Peel and chop the onions. Dab the goulash dry. Heat 3 tablespoons of oil in a casserole. Fry the goulash in it in portions until brown all around.
7
Fry the onions and carrots briefly. Add all goulash again, season with salt and pepper. Dust with 2 tablespoons of flour and sauté briefly. Deglaze with wine and 1 l water. Season with salt, pepper and laurel.
8
Bring to the boil, cover and braise for about 2 1/2 hours until the goulash falls apart easily.
9
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Cut the parmesan roll into approx. 12 slices and place them on a baking tray lined with baking paper. Bake in the oven for 10-15 minutes.
10
Season the goulash to taste again. Wash the parsley, pluck the leaves and dab dry. Fry briefly in 1 tablespoon of hot oil. Arrange everything, garnish with parsley. Sprinkle the roll with pesto if necessary.