Hungarian-Irish goulash pot pie: double grams

Course Main Dishes

Ingredients in this Recipe

1 beaten egg yolk
1 carrot, peeled and diced
1 fresh bay leaf
1 large meaty heirloom tomato, cut in half
1 parsnip, peeled and diced
1 potato, peeled and diced (red bliss used here)
1 pound excellent puff pastry
1 pound grassfed sirloin, cut into 3/4" pieces
1 sweet onion, peeled and diced
1 tablespoon delicate sweet Hungarian Paprika" itemprop="name">Paprika, Paprika" itemprop="name">Paprika örlemény Csemege
1 tablespoon finely chopped flat leaf parsley
1 teaspoon chopped fresh thyme and marjoram leaves
1/2 cup dry red wine, consider Egri Bikavér ("Bull's Blood of Eger")
1/2 teaspoon finely chopped fresh rosemary leaf
1/2 teaspoon fresh lemon zest
1/2 teaspoon fresh sage leaf, rolled and finely snipped
2 tablespoons unsalted butter
2 3 ounces flour seasoned with white pepper and kosher salt
6 8 ounces homemade vegetable or beef stock
dollop of sour cream as garnish, optional

See Full Recipe at Food52