Oven goulash with pumpkin and plums

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
5 1
COOK TIME
160 mins
TOTAL TIME
160 mins

Ingredients

Servings: 4
  • 4 Onions
  • 1 Garlic clove
  • 200 dried plums
  • 800 g Beef goulash
  • 1 Cinnamon stick
  • 5 Allspice seeds
  • 2 Bay leaves
  • 1/2 l dry red wine
  • 400 ml Beef stock
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 (approx. 350 g) Hokkaido Pumpkin

Directions

  1. 1

    Peel and chop the onions and garlic. Cut plums in half. Dab meat dry. Mix the prepared ingredients with cinnamon, allspice, bay leaf, garlic, red wine and stock in a roaster, season with salt and pepper. Braise in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 1 3/4 hours

  2. 2

    Meanwhile wash the pumpkin, cut it in half and remove the seeds. Dice flesh. Add pumpkin and 250 ml hot water to the flesh, cover and stew for another 45 minutes. Take goulash out of the oven, season with salt and pepper

  3. 3

    Preparation time approx. 2 hours 40 minutes

Nutrition Facts

KCAL
480 kcal
CARBS
31 g
FATS
7 g
PROTEINS
48 g