Southern Coke Pot
easy
150 mins
150 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 1 green pepper
- 1 perennial Celery
- 600 g Hokkaido Pumpkin
- 2 kg Beef goulash
- 4 TABLESPOONS Oil
- 3 TSP dried oregano
- 1 bottle (500 ml) Coke
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Tabasco Chipotle
- 1 TEASPOON Chili Flakes
- 7-10 Tbsp Oregano
Directions
- 1
Peel onions and garlic. Quarter onions and cut into strips, chop garlic finely. Clean, wash and chop the peppers. Wash and clean the celery, put some celery green aside.
- 2
Cut celery into slices. Clean pumpkin, quarter it and remove seeds. Wash pumpkin flesh and cut into pieces. If necessary, cut the flesh smaller.
- 3
Heat the oil in a frying pan. Brown the meat in it in portions, take it out. Fry the prepared vegetables and oregano briefly in the frying fat. Add meat again. Deglaze everything with cola and 500 ml water. Season with salt, pepper, Tabasco and chili flakes.
- 4
Cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1 3/4-2 hours. Take out, season again. Finely chop the celery green that has been set aside. Sprinkle goulash with it. Garnish with oregano. Bread tastes good with it.
Nutrition Facts
460 kcal
18 g
19 g
53 g
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