Goulash under the potato cover

Name: Goulash under the potato cover
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 500 g Onions; 1 Garlic clove; 400 g Carrots; 300 g Celeriac; 1 kg Beef for goulash; 3 TABLESPOONS clarified butter; 2 TABLESPOONS Tomato paste; 300 ml Red wine; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sugar; 3 Branches of rosemary; 30 g Almond kernels; 20 g Panko (Japanese breadcrumbs from the Asian shop); 1 TABLESPOON Butter; 600 g Potatoes; 2 TABLESPOONS Olive oil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

500 g Onions
1 Garlic clove
400 g Carrots
300 g Celeriac
1 kg Beef for goulash
3 TABLESPOONS clarified butter
2 TABLESPOONS Tomato paste
300 ml Red wine
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sugar
3 Branches of rosemary
30 g Almond kernels
20 g Panko (Japanese breadcrumbs from the Asian shop)
1 TABLESPOON Butter
600 g Potatoes
2 TABLESPOONS Olive oil

Directions

1
Peel and chop the onions and garlic. Peel carrots and celery. Cut carrots into pieces. Wash and dice the celery. Dab meat dry and cut into cubes. Heat the fat in a roaster.
2
Fry the meat in portions for about 10 minutes. Remove the meat. Add celery, carrots, tomato paste, onions and garlic to the frying fat and fry briefly. Add meat again.
3
Deglaze with red wine, bring to the boil and simmer for about 3 minutes. Add 1 litre water and bay leaf, bring to the boil. Season vigorously with salt, pepper and sugar. Stew in a closed roaster for about 2 hours.
4
Meanwhile, for the crust, wash the rosemary, shake dry, remove all but one twig of the needles for garnishing and chop finely. Finely chop the almonds, mix with Panko, butter and rosemary, season with salt and pepper.
5
Peel and wash the potatoes and cut them into slices of about 2-3 mm. Cook the slices in boiling salted water for about 2 minutes. Drain, quench and let drain.
6
Season goulash with salt and pepper. Pour into an ovenproof casserole dish (approx. 20 x 25 cm, 5 cm deep). Spread the potato slices in flakes. Sprinkle with rosemary crumbs and drizzle with olive oil.
7
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown. Remove the casserole from the oven and garnish with plucked rosemary.