Autumnal pumpkin goulash

Name: Autumnal pumpkin goulash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g mixed goulash; 1 TABLESPOON Oil; 1 collar Spring onions; 1 red chilli pepper; 1 TABLESPOON Flour; 2 small bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l Vegetable broth (instant); 1 kg Pumpkin; 2 Carrots; 500 g Potatoes

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g mixed goulash
1 TABLESPOON Oil
1 collar Spring onions
1 red chilli pepper
1 TABLESPOON Flour
2 small bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l Vegetable broth (instant)
1 kg Pumpkin
2 Carrots
500 g Potatoes

Directions

1
Goulash may be cut a little smaller. Heat the oil in a pot and fry the goulash. Clean, wash and chop the spring onions, except for some green. Carve the chilli pepper lengthwise and remove the seeds. Cut the pod into rings.
2
Dust the goulash with flour, add onions, chilli and bay leaves to the goulash. Season with salt and pepper. Add stock, bring to the boil and cook for about 1 hour. Cut pumpkin into slices, remove seeds. Peel the flesh and cut into pieces. Peel, wash and slice carrots. Peel, wash and chop potatoes. Add vegetables to the meat about 20 minutes before the end of the cooking time. Cut remaining onion green into rings, add and cook briefly.
3
Peel the flesh and cut into pieces. Peel, wash and slice carrots. Peel, wash and chop potatoes. Add vegetables to the meat about 20 minutes before the end of the cooking time. Cut remaining onion green into rings, add and cook briefly. Season the goulash again to taste and serve