John Myers
Hokkaido Filled with Mushroom Goulash
The perfect hokkaido filled with mushroom goulash recipe with a picture and simple step-by-step instructions.
- 2 Small Hokkaido
- 500 g Pork goulash
- 2 Onions
- 1 Clove of garlic
- 250 g Mushrooms brown
- 250 g White mushrooms
- 1 Kl. Can Mixed mushrooms
- 0,5 liter Vegetable broth
- 1 tsp Tomato paste
- Salt
- Pepper
- Hot paprika powder
- Chili powder
- 1 a cup Cream
- Sauce binders
- Clarified butter
- Cut off the lid from the Hokkaidos, scrape out the seeds, and cook the pumpkins in the preheated oven for approx. 60 minutes at 200 ° C
- Peel the onions and the clove of garlic, dice them and fry them with the goulash in clarified butter, season with salt, pepper, paprika and chili powder, stir in tomato paste, deglaze with the vegetable stock and cook in a closed saucepan for about 60 minutes.
- Stir in the cream, bring to the boil, thicken a little with a sauce thickener and simmer for approx. 2 minutes.
- Clean the mushrooms, cut into slices and add to the meat with the mixed mushrooms, cook for another 10 minutes on a low heat.
- Pour the mushroom goulash into the pumpkins, let it steep for another 10 minutes in the warm oven and serve.
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