Oven goulash with potato topping

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 600 g leek
• 2 tbsp oil
• 1 kg beef goulash
• 2 tbsp tomato paste
• salt and pepper
• brown sugar
• 2 bay leaves
• 1 tsp cinnamon
• 1 pinch of allspice
• 500 ml red wine
• 800 g potatoes, large
• 500 g sweet potatoes
• 2 tbsp butter
• 25 g Parmesan, freshly grated
• 2 stalks of parsley

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 5 minutes

Finely dice the onions and garlic. Roughly chop the leeks. Heat the oil in a roasting pan, brown the meat vigorously, turning occasionally. Add the prepared vegetables and cook briefly. Add the tomato paste and sauté briefly, season with salt, pepper, sugar, bay leaves, cinnamon, and allspice. Deglaze with red wine and 250 ml water, cover, and simmer for about 1 1/4 hours, stirring frequently. Meanwhile, peel the potatoes and sweet potatoes and thinly slice them. Season the goulash to taste and pour into a baking dish. Melt the butter. Mix the potatoes together and arrange them close together, almost vertically, on top of the goulash. Season with salt, sprinkle with Parmesan cheese, and drizzle with melted butter. Bake in a preheated oven (top/bottom heat: 200 °C, fan: 175 °C) for about 50 minutes until golden brown. Before serving, pluck parsley leaves from the stems and sprinkle over the salad. Approx. 810 kcal per serving.