Pork and pumpkin goulash

Name: Pork and pumpkin goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Onions; 2 Garlic cloves; 600 g Pork goulash; 400 g Potatoes; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 1 Bay leaf; 6-8 Allspice seeds; 2 TABLESPOONS Flour; 350 g Pumpkin (Hokkaido); 2 Tomatoes; 100 g Whipped cream; 2-3 stem(s) Marjoram

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Onions
2 Garlic cloves
600 g Pork goulash
400 g Potatoes
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
1 Bay leaf
6-8 Allspice seeds
2 TABLESPOONS Flour
350 g Pumpkin (Hokkaido)
2 Tomatoes
100 g Whipped cream
2-3 stem(s) Marjoram

Directions

1
Peel onions and garlic. Halve onions and cut into slices. Dice garlic finely. Dab the meat dry and possibly cut it a little smaller. Heat the oil in a frying pan. Brown the meat in it.
2
Add onions and garlic and fry briefly. Season with salt, pepper and marjoram. Add bay leaf and allspice seeds. Dust with flour. Pour on 3/4 litres of water, bring to the boil and cook over medium heat for about 45 minutes. Peel, wash and chop the potatoes, wash and chop the pumpkin, cut into slices and remove the seeds. Cut pumpkin into cubes. Add potatoes and pumpkin to the meat about 20 minutes before the end of the cooking time. Tomatoes wash, clean, cut into cubes and cook briefly. Add cream. Flavour goulash again.
3
Peel, wash and chop the potatoes, wash and chop the pumpkin, cut into slices and remove the seeds. Cut pumpkin into cubes. Add potatoes and pumpkin to the meat about 20 minutes before the end of the cooking time. Tomatoes wash, clean, cut into cubes and cook briefly. Add cream. Flavour goulash again. Wash marjoram, dab dry and cut into strips. Sprinkle over the goulash