Pumpkin braised goulash with potato topping

Name: Pumpkin braised goulash with potato topping
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 bunch of greens; 1 kg Pork goulash; 2-3 TABLESPOONS Olive oil; 1 (80 g) Onion; 2 Garlic cloves; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Flour; 1 TEASPOON Sweet peppers; 400 ml dry red wine; 500 ml Meat broth; 400 g Nutmeg pumpkin; 1/2 bunch Thyme; 500 g waxy potatoes; 1 egg (size M); 2 TEASPOONS Cornstarch

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

At this meal the oven takes the main job! Good for you, because then you have more time for your loved ones, who are attracted by the phenomenal scent right on time.

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 bunch of greens
1 kg Pork goulash
2-3 TABLESPOONS Olive oil
1 (80 g) Onion
2 Garlic cloves
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Flour
1 TEASPOON Sweet peppers
400 ml dry red wine
500 ml Meat broth
400 g Nutmeg pumpkin
1/2 bunch Thyme
500 g waxy potatoes
1 egg (size M)
2 TEASPOONS Cornstarch

Directions

1
Wash, clean or peel the soup greens and cut into small cubes. Dab meat dry if necessary. Heat oil in a roasting pan. Fry the meat in it at high heat in portions and take it out.
2
Meanwhile peel and chop the onion and garlic. Put onion, vegetables and tomato paste into the pot and fry briefly. Put the meat back into the pot and season with salt and pepper. Sprinkle with flour and sauté while stirring.
3
Add paprika, deglaze with red wine, add broth, bring to the boil and loosen the roasting set. Cover and braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 2 hours. In the meantime, pour on some water or broth if necessary.
4
Peel the pumpkin, remove seeds and dice the pulp. Wash thyme, dab dry and, except for something to garnish, pluck leaves from the stalks. Chop half very finely. Peel and slice the potatoes.
5
Cook in boiling salted water for about 2 minutes, rinse in cold water and drain. Whisk egg and starch, season with salt, pepper and thyme leaves. Carefully mix potato slices with it.
6
After about 80 minutes first add pumpkin cubes and chopped thyme to the goulash, season with salt and pepper, then cover with potato slices in flakes and cook for about 40 minutes. Remove and garnish with the remaining thyme.