Veal goulash with pumpkin, leek and red onions

Name: Veal goulash with pumpkin, leek and red onions
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g Lean veal from the leg in one piece, or lean veal goulash already diced; 2 medium size, red onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1 TEASPOON dried thyme; 150 ml dry red wine; 500 ml Beef stock; 2 Leek sticks (leek; approx. 200 g each); 500 g Hokkaido Pumpkin; 750 g Potatoes; 1 TABLESPOON Cornstarch (8-10 g); 2 TABLESPOONS ripened cream

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g Lean veal from the leg in one piece, or lean veal goulash already diced
2 medium size, red onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1 TEASPOON dried thyme
150 ml dry red wine
500 ml Beef stock
2 Leek sticks (leek; approx. 200 g each)
500 g Hokkaido Pumpkin
750 g Potatoes
1 TABLESPOON Cornstarch (8-10 g)
2 TABLESPOONS ripened cream

Directions

1
Dab meat dry and dice. Peel onions and cut into slices. Heat the oil in a roasting pan and fry the meat for 4-5 minutes while turning. Add onions and fry for about 1 minute. Season with salt and pepper, stir in tomato paste and thyme, add red wine and stock. Bring to the boil and braise covered for 30-40 minutes
2
Clean, wash and cut the leek into rings. Pumpkin clean, wash, remove seeds and cut the pumpkin into cubes. When the flesh is almost soft, add pumpkin and leek and braise for another 15-20 minutes
3
Wash the potatoes thoroughly, cover and cook in boiling water for about 20 minutes. Drain the potatoes, rinse briefly in cold water and remove the skin
4
Mix starch with 3-4 tablespoons of cold water and sour cream until smooth. Stir into the goulash and simmer for about 1 minute while stirring. Season veal goulash with salt and pepper to taste and arrange with the potatoes in the skin.