Mushroom goulash with potato waffles

Ingredients for 4 servings:

• 250 g onion(s)
• 2 garlic cloves
• 750 g mushrooms, small
• 4 tbsp clarified butter
• 1 kg beef goulash
• salt and pepper
• 1 tbsp tomato paste
• 75 g flour + 1 slightly heaped tbsp
• ½ liter dry red wine
• 4 tbsp maple syrup
• 2 bay leaves
• 600 g potatoes
• 150 ml milk
• 3 tbsp butter
• ½ tsp, leveled baking powder
• 2 eggs
• Oil for the waffle iron
• 4 stalks of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 3 hours 20 minutes

For the goulash, peel and dice the onions and garlic. Clean and wash the mushrooms. Heat the clarified butter in a roasting pan and fry the meat. Season with salt and pepper and remove. Brown the mushrooms vigorously in hot frying fat. Add the onions and garlic and fry briefly. Return all the meat to the roasting pan. Stir in the tomato paste and 1 tablespoon of flour and sauté briefly. Deglaze everything with red wine and about 1/2 L water. Add the maple syrup and bay leaves. Bring everything to a boil, cover, and simmer for about 2 1/2 hours. For the waffles, peel and wash the potatoes, and boil them in salted water for about 20 minutes. Drain the potatoes, add the milk and butter, and mash everything finely. Mix 75g of flour and baking powder and stir in the eggs. Preheat a waffle iron and grease with oil. Pour a heaped tablespoon of potato batter into the waffle iron and bake over medium heat until golden brown. Remove the finished waffles from the waffle iron and keep warm. Finally, wash the parsley, shake it dry, and chop it. Season the goulash with salt and pepper. Stir in the parsley and serve.