Cut 2 carrots lengthways into quarters, then into 1 cm pieces. Cut 1 parsnip the same way. Cut 100 g celeriac into cubes smaller than 1 cm. Cut 400 g bell peppers (mix of red, green, and yellow) into cubes smaller than 1 cm. Cut 2 leeks lengthways into quarters, then into very thin slices, including the green parts. Cut 400 g mushrooms into 4 thin slices each. Mince 4 garlic cloves finely. Crush 4 pinches black cumin with a mortar and pestle or the flat side of a knife.
Heat a large saucepan over medium-high heat with a generous amount of clarified butter and oil combined. Cut 400 g onions into chunks, add to the pan, and cook until dark brown, about 12-15 minutes, stirring occasionally. Pour in 400 ml red wine (Pinot Noir), scrape the pan bottom to loosen browned bits, then blend or puree the onion-wine mixture until smooth. Return to the saucepan.
In a separate pan, heat oil over medium heat. Add the sliced mushrooms and fry until lightly browned, about 5-7 minutes. Set aside.
Add the prepared vegetables (carrots, parsnip, celeriac, leeks, bell peppers, and garlic), the fried mushrooms, 800 ml stock, 4 teaspoons marjoram, 4 teaspoons tomato paste, 4 teaspoons sweet paprika powder, 4 teaspoons vinegar, and crushed black cumin to the saucepan. Stir well, bring to a boil over medium-high heat, then reduce to low heat. Simmer for 1 hour 30 minutes, stirring every 5-10 minutes.
Test a carrot piece—it should be tender when fully cooked. Season with salt and pepper to taste.
For a thinner consistency, stir in 100-200 ml water. For a thicker consistency, leave as-is.
If the goulash is too spicy, stir in cream or crème fraîche to mellow the paprika flavor.
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