Oven goulash with pumpkin and plums

Name: Oven goulash with pumpkin and plums
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 6 Onions; 1 Garlic clove; 200 g Soft plums; 1.5 kg Beef goulash; 1 Cinnamon stick; 5 Allspice seeds; 2 Bay leaves; 1⁄2 l dry red wine; 400 ml Beef stock (glass); 7-10 Tbsp salt, pepper; 1⁄2 (approx. 350 g) Hokkaido Pumpkin

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

6 Onions
1 Garlic clove
200 g Soft plums
1.5 kg Beef goulash
1 Cinnamon stick
5 Allspice seeds
2 Bay leaves
1⁄2 l dry red wine
400 ml Beef stock (glass)
7-10 Tbsp salt, pepper
1⁄2 (approx. 350 g) Hokkaido Pumpkin

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Peel and chop onions and garlic. Cut plums in half. Dab meat dry, cut into smaller pieces if necessary.
2
Mix onions, garlic, plums, meat, cinnamon, allspice, bay leaf, wine and stock in a roasting pan. Season with salt and pepper. Braise in a hot oven for about 2 hours until the meat falls apart easily.
3
Meanwhile wash the pumpkin and cut it in half. Scrape out seeds and fibres with a tablespoon. Dice pumpkin and skin. Add the pumpkin cubes and 100-200 ml hot water to the flesh. Of
4
Take the goulash out of the oven, season with salt and pepper. Serve with nut bread or macaroni.