Pub goulash McMoe's style

Ingredients for 4 servings:

• 800 g ox goulash
• 400 g onion(s)
• 200 g floury potatoes
• 2 tbsp clarified butter
• 1 tbsp tomato paste
• 1 tsp paprika powder, hot
• 1 tbsp paprika powder, sweet
• ½ tsp caraway seeds, whole
• 250 ml beef broth, maybe a little more
• 250 ml beer (Braunschweiger Mumme beer), possibly a little more
• 1 cup whipped cream, 200 g
• 1 thin leek(s)
• 1 large carrot(s)
• ¼ celeriac
• 1 tbsp butter
• Salt and pepper, black, from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Rinse the ox goulash, pat dry, and cut into bite-sized cubes. Peel the onions and slice into rings. Peel, rinse, and dice the potatoes. Heat the clarified butter in a large casserole dish and, in batches, brown the meat cubes briefly and vigorously on all sides. Then remove the dish and briefly brown the onion rings in the frying fat. Add the potato and meat cubes and the tomato paste, season everything with hot and sweet paprika powder and caraway, and sauté while stirring. Pour in the beef broth or beef stock and the Mumme beer, bring to a boil, then cover and simmer over low heat for about 1.5 hours. Stir occasionally and add a little beef broth or beef stock or Mumme beer, if desired. Trim or peel the vegetables, rinse, and cut into fine julienne strips. Melt the butter in a pan, sauté the vegetable strips, and season with a little salt and a few grinds of freshly ground black pepper. Stir 150g of heavy cream into the goulash and simmer for another 5 minutes. Season to taste with a little salt and a few grinds of freshly ground black pepper. Divide the goulash among plates and serve with the vegetable strips and the remaining whipped cream. Serve with bread or potato dumplings, pasta garnished with a few fresh chives, parsley-covered potatoes, or simply fresh baguette or fresh pretzels.