Spicy goulash with potato topping

Ingredients for 4 servings:

• 600 g potatoes
• 500 g onion(s)
• 1 clove(s) garlic
• 500 g mushrooms
• 300 celeriac bulbs
• 1 kg goulash, mixed
• 200 g carrot(s)
• 4 tbsp clarified butter
• 2 tbsp tomato paste
• 300 ml red wine
• 2 bay leaves
• 4 sprigs rosemary
• 30 g almonds, chopped
• 2 tbsp sugar
• 1 tbsp butter
• 20 g breadcrumbs
• some oil for drizzling
• salt and pepper
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

best prepared one day in advance

Peel and dice the onions, garlic, carrots, mushrooms, and celery. Pat the meat dry, cut into small cubes, and brown vigorously in a roasting pan with 3 tablespoons of lard, then remove from the pan. Heat 1 tablespoon of lard in the same frying fat and briefly sauté the celery, carrots, onions, and garlic, then sweat them with the tomato paste. Add the meat again, deglaze with wine, and simmer for about 3 minutes. Then add 1 liter of water and the bay leaf, and bring to a boil. Season with salt and pepper. Cover and simmer for about 2 hours. Strip 2 sprigs of rosemary needles and chop them with the almonds. Mix both with the butter and breadcrumbs, and season with salt and pepper. Peel and wash the potatoes, and slice them into 2–3 mm thin slices. Cook in boiling salted water for about 2 minutes, then drain and set aside. Pour the goulash into an ovenproof dish and arrange the potato slices on top in a flaky pattern. Sprinkle with rosemary crumbs and drizzle with oil, then garnish with two rosemary sprigs. Bake in a preheated oven at 170°C (fan oven) for about 20 minutes.