Heat the fat in an ovenproof casserole and fry the meat for approx. 15 – 20 min., turning it until brown.
To make it brown better, sprinkle a tablespoon of flour over it. After 10 minutes, add the onion rings and fry. Pepper and then deglaze with beer and broth. Chop the parsley and add to the meat with the bay leaf and Worcester sauce. Bring the liquid to a boil and then cook in the oven at 175°C for 2 hours.
In the meantime, peel the turnips and cut them into pieces. Boil them in salted water for about 45 minutes until soft. Cut the onion into rings and fry in margarine until golden brown. Add the drained rutabagas, mash with a potato masher and then puree.
Remove the bay leaves from the goulash, spread the horseradish over it and spread the rutabaga puree over the meat. Spread smoothly, sprinkle with breadcrumbs and brown in the oven at 175°C for about 15 minutes. Serve with boiled potatoes or simply sturdy farmhouse bread.