Hungarian-Irish Goulash Pot Pie: Double Grams

• 2 tablespoons unsalted butter
• 1 pound grassfed sirloin, cut into 3/4" pieces
• 2-3 ounces flour seasoned with white pepper and kosher salt
• 1 tablespoon delicate sweet Hungarian paprika, Paprika-orlemeny Csemege
• 1 teaspoon hot Hungarian paprika, optional
• 1 fresh bay leaf
• 1/2 teaspoon fresh lemon zest
• 1 teaspoon chopped fresh thyme and marjoram leaves
• 1/2 teaspoon finely chopped fresh rosemary leaf
• 1/2 teaspoon fresh sage leaf, rolled and finely snipped
• 1 tablespoon finely chopped flat leaf parsley
• kosher salt to taste
• 1 small anchovy filet packed in oil, chopped, optional
• 1 sweet onion, peeled and diced
• 1/3 cup celeriac, peeled and diced
• 1 carrot, peeled and diced
• 1 parsnip, peeled and diced
• 1 potato, peeled and diced (red bliss used here)
• 1 large meaty heirloom tomato, cut in half
• 1/2 cup cooked, pureed sweet red pepper (sauce)
• 6-8 ounces homemade vegetable or beef stock
• 1/2 cup dry red wine, consider Egri Bikaver ("Bull's Blood of Eger")
• 1 teaspoon grapeseed oil for baking dish
• 1 pound excellent puff pastry
• 1 beaten egg yolk
• dollop of sour cream as garnish, optional

1. Melt the butter in a large saute pan. Quickly sear the beef with a sprinkle of sweet paprika. Remove from heat and dredge in the seasoned flour.
2. Add the onions, herbs, zest, and salt to the pan. Cook until the onions are translucent. Add all the vegetables(including pepper sauce), optional anchovy (for depth of flavor), and beef dredged with flour. Pour in the stock, stir, and simmer 40 minutes. Add dry red wine and simmer 10 more minutes. Make sure you have a thick sauce, adjust and balance this out. Let this rest overnight or at least 4 hours. Remove the bay leaf and tomato skins.
3. Then lightly oil a large baking dish. Place puff pastry to line the bottom of the dish. Flip the pastry over so some of the oil from the baking dish, collected onto the bottom of the pastry, is now on the top of the pastry. Spoon the filling on top of this.
4. Cut vent holes in the top pastry crust. Add to the top of the pie. Brush the top with egg yolk.
5. Bake in a 375 degree oven for 45-50 minutes or until golden brown. Let cool on a wire rack. Serve warm. Consider a dollop of sour cream on the side.

unsalted butter, grassfed sirloin, flour, delicate sweet hungarian paprika, paprika, bay leaf, lemon zest, thyme, rosemary leaf, fresh sage leaf, flat leaf parsley, kosher salt, oil, sweet onion, celeriac, carrot, parsnip, potato, tomato, red pepper, beef, red wine, grapeseed oil, pastry, egg yolk, sour cream

Taken from food52.com/recipes/6760-hungarian-irish-goulash-pot-pie-double-grams (may not work)