Potato-pumpkin goulash with fried onion chops

Name: Potato-pumpkin goulash with fried onion chops
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small Hokkaido pumpkin (about 550 g); 3 Onions; 2–3 Garlic cloves; 500 g Tomatoes; 1 kg mainly waxy potatoes (e.g. Laura); 2-3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 str. tbsp. flour; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Vegetable broth; 4 Pork chops (about 200 g each); 2 TABLESPOONS clarified butter; 2 TABLESPOONS Butter; 100 g Roasted onions

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small Hokkaido pumpkin (about 550 g)
3 Onions
2–3 Garlic cloves
500 g Tomatoes
1 kg mainly waxy potatoes (e.g. Laura)
2-3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 str. tbsp. flour
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
1 TABLESPOON Vegetable broth
4 Pork chops (about 200 g each)
2 TABLESPOONS clarified butter
2 TABLESPOONS Butter
100 g Roasted onions

Directions

1
Pumpkin clean, wash and roughly dice with skin. Peel and chop onions and garlic. Wash and chop the tomatoes. Potatoes peel, wash and roughly dice.
2
Heat the oil in a large pot. Brown the onions and garlic in it. Add potatoes and pumpkin and fry briefly. Add tomatoes. Stir in tomato paste. Dust with flour and sauté briefly.
3
Season with salt, pepper, 1 pinch of sugar and sweet paprika. 1⁄2 Pour on l water, bring to the boil and stir in the stock. Cover and simmer for 25-30 minutes.
4
Wash the meat and pat dry, season with salt and pepper. Heat clarified butter in a large pan. Fry the chops for 5-6 minutes on each side. Shortly before the end of the frying time, add butter and fried onions and turn the chops in it.
5
Do everything. Drink tip: beer.