Pumpkin Goulash
easy
105 mins
105 mins
Ingredients
- 1 Vegetable Onion
- 7-10 Tbsp (approx. 250 g)
- 30 g clarified butter
- 400 g Pork and beef goulash
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Tomato paste
- 150 ml dry red wine
- 3/4 l clear broth (instant)
- 1-2 Bay leaves
- 1 red and green peppers (approx. 250 g each)
- 750 g Nutmeg pumpkin
- 250 g Long grain rice
- 2 TABLESPOONS Whipped cream
- 1 TABLESPOON Flour
- 7-10 Tbsp Pepper
- 1/2 bunch Parsley
Directions
- 1
Peel onions and cut them into thin slices. Heat the lard in a roasting pan and fry the meat and onions. Season with some salt, paprika and tomato paste. Deglaze with red wine and stock, add bay leaf and bring to the boil.
- 2
Cover and braise on medium heat for 1-1 1/2 hours. In the meantime clean, wash and cut the peppers into pieces. Cut pumpkin into slices, peel, core and cut into pieces. Add peppers and pumpkin to the meat 20 minutes before the end of cooking time.
- 3
Prepare the rice in salt water according to the instructions on the packet. Stir cream and flour until smooth and use to thicken the goulash. Bring to the boil again. Season to taste with salt and pepper. Wash parsley, dab dry and chop finely, except for a little bit for garnishing.
- 4
Drain the rice if necessary and mix it with the parsley. Arrange goulash and herb rice on plates. Serve garnished with parsley.
Nutrition Facts
640 kcal
66 g
15 g
52 g
More Delicious Recipes
