Cream goulash with mushrooms, leek and pumpkin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak the mushrooms in 3/4 litres of water. Peel onions and cut into slices. Heat the lard in a roasting pan and fry the meat and onions. Season with salt, pepper, paprika and tomato paste. Deglaze with porcini mushrooms in the soaking water and bring to the boil.

2. 2

   Cover and cook for about 1 hour. In the meantime, clean, wash and cut the leek into pieces. Clean, wash and halve the mushrooms. Drain pumpkin on a sieve. Add leek, mushrooms and pumpkin to the meat 10 minutes before the end of cooking time. Stir cream and flour until smooth and use to thicken the goulash. Bring to the boil again. Season to taste with salt and pepper. Arrange the goulash in a bowl and sprinkle with coloured pepper.

3. 3

   Add leek, mushrooms and pumpkin to the meat 10 minutes before the end of cooking time. Stir cream and flour until smooth and use to thicken the goulash. Bring to the boil again. Season to taste with salt and pepper. Arrange the goulash in a bowl and sprinkle with coloured pepper. Noodles taste good with it

4. 4

   Preparation time approx. 1 1/2 hours

Nutrition Facts

KCAL
610 kcal

CARBS
11 g

FATS
40 g

PROTEINS
42 g