Pumpkin goulash

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Dab the meat dry and possibly cut it a little smaller. Peel onions and cut into slices. Heat 2 tablespoons of clarified butter in a large pot. Brown the meat well in it. Add onions and fry over medium heat. Add tomato paste. Dust everything with flour and sauté.

2. 2

   Season with pepper and paprika. Add the tomatoes to the goulash and chop a little. Add 1 litre of water and stir in meat stock. Bring to the boil and simmer over medium heat for about 1 3/4 hours. Cut off the lid of 4 pumpkins. Scrape out the seeds with a spoon. Remove the flesh, up to 0.5-1 cm. 5. cut pumpkin in half, remove seeds. Peel the flesh. Cut the whole flesh into cubes. Halve zucchini lengthwise and cut into bite-sized pieces. Clean, wash, dry grate and halve tomatoes. Heat 1 tablespoon of clarified butter in a pan. Fry the pumpkin well in it.

3. 3

   Peel the flesh. Cut the whole flesh into cubes. Halve zucchini lengthwise and cut into bite-sized pieces. Clean, wash, dry grate and halve tomatoes. Heat 1 tablespoon of clarified butter in a pan. Fry the pumpkin well in it. Add zucchini and fry for another 3 minutes. Add the zucchini, pumpkin and tomatoes to the goulash about 5 minutes before the end of the cooking time. Wash parsley and shake dry. Pluck the leaves from the stems, except for a few for garnishing, chop them finely and add them to the goulash. Season goulash with salt, pepper and paprika. Arrange goulash in the pumpkins. Garnish with parsley. Baguette tastes good with it

4. 4

   Add the zucchini, pumpkin and tomatoes to the goulash about 5 minutes before the end of the cooking time. Wash parsley and shake dry. Pluck the leaves from the stems, except for a few for garnishing, chop them finely and add them to the goulash. Season goulash with salt, pepper and paprika. Arrange goulash in the pumpkins. Garnish with parsley. Baguette tastes good with it

Nutrition Facts

KCAL
520 kcal

CARBS
22 g

FATS
22 g

PROTEINS
57 g