Beef goulash with cucumbers and pumpkin

Name: Beef goulash with cucumbers and pumpkin
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 750 g Beef goulash; 7-10 Tbsp Salt; 7-10 Tbsp Java pepper; 250 g Onions; 2 (approx. 400 g) Gherkins; 1 piece(s) (approx. 750 g) Pumpkin (alternatively 1 jar [670 g] of pickled pumpkin); 20 g Butter or margarine; 100 g Whipped cream; 2 TABLESPOONS Flour; 1/2 bunch Thyme, sage,; 7-10 Tbsp Basil; 1 Rosemary stalk

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
750 g Beef goulash
7-10 Tbsp Salt
7-10 Tbsp Java pepper
250 g Onions
2 (approx. 400 g) Gherkins
1 piece(s) (approx. 750 g) Pumpkin (alternatively 1 jar [670 g] of pickled pumpkin)
20 g Butter or margarine
100 g Whipped cream
2 TABLESPOONS Flour
1/2 bunch Thyme, sage,
7-10 Tbsp Basil
1 Rosemary stalk

Directions

1
Heat the oil in a casserole and fry the meat in portions. Season with salt and pepper. Peel and finely dice the onions and also briefly sauté them. Deglaze with 1/2 litre of water and braise covered for about 1 1/2 hours. Peel cucumbers and pumpkin, halve, core and cut into pieces. Heat fat in a pan and fry cucumber and pumpkin cubes.
2
Add both to the goulash about 30 minutes before the end of the cooking time. Stir cream and flour until smooth and stir in. Let it boil well and season again. Wash the herbs, dab dry, chop finely and add. Spätzle taste good with it
3
Pot: Cousances