Hungarian-Irish Goulash Pot Pie: Double Grams

1. 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. 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. 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. 4

   Cut vent holes in the top pastry crust. Add to the top of the pie. Brush the top with egg yolk.

5. 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.

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