Pork goulash with pumpkin, leek, shallots and marjoram with ribbon noodles

Name: Pork goulash with pumpkin, leek, shallots and marjoram with ribbon noodles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Pork (e.g. from the shoulder); 250 g Shallots; 30 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 Bay leaf; 6–8 Allspice seeds; 500 g Hokkaido Pumpkin; 1 Stalk leek (leek); 200 g ribbon noodles; 1/2 bunch Marjoram; 2-3 TABLESPOONS sauce thickener

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Pork (e.g. from the shoulder)
250 g Shallots
30 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 Bay leaf
6–8 Allspice seeds
500 g Hokkaido Pumpkin
1 Stalk leek (leek)
200 g ribbon noodles
1/2 bunch Marjoram
2-3 TABLESPOONS sauce thickener

Directions

1
Wash the meat, dab dry and cut into cubes of about 2 cm. Peel shallots and cut them into slices
2
Heat 20 g of clarified butter, fry the meat in it in 2-3 portions, season with salt and pepper, remove. Heat 10 g of clarified butter in a roasting pan. Fry the shallots in it. Add meat again, dust with paprika. Add 750 ml water, bay leaf and allspice and bring to the boil. Cover and braise over medium heat for about 1 hour
3
In the meantime, peel the pumpkin, quarter it and cut it into pieces. Halve the leek lengthwise, wash and cut into half rings. Add pumpkin and leek to the meat and braise for another 10 minutes.
4
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the marjoram, shake dry and remove the leaves
5
Sprinkle the sauce thickener into the goulash and bring to the boil while stirring. Season goulash with salt, pepper and paprika. Stir in marjoram. Drain the pasta in a sieve. Arrange the goulash with the ribbon noodles