Hungarian Irish goulash pot pie: double grams

Ingredients

• 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-örlemény 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 Bikavér ("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

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