Beef ragout with Hokkaido

Ingredients for 6 servings:

• 1 kg beef goulash
• 2 tbsp clarified butter
• 3 onions, white, cut into strips
• 5 cloves garlic, halved
• some salt
• 1 tsp peppercorns, black
• 1 sprig(s) rosemary
• 4 bay leaves
• 300 ml red wine, dry
• 500 ml chicken broth, hot
• 1 m.-large pumpkin(s), Hokkaido
• 6 m.-sized potatoes, waxy
• 1 tbsp sugar
• 1 tbsp butter
• 1 chili pepper(s), pitted, cut into strips
• 2 onions, red, chopped into sixes
• 3 tbsp balsamic vinegar, dark
• 350 ml chicken stock
• 1 tbsp flour
• 6 sprigs of thyme
• 2 leaves sage, cut into strips

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Party poppers

Preheat the oven to 150°C (300°F) top/bottom heat. Brown the meat in batches in the hot fat, then remove with a slotted spoon. Brown the onions and garlic (and a tiny bit of the stock to loosen the base of the pan). Add the meat again, season with salt, peppercorns, bay leaves, and rosemary, and mix well. Deglaze with red wine and stock. Cover the pot and cook in the oven for about 2 hours. Peel the potatoes, cut into cubes, and cook in salted water for 15 minutes, drain well, and set aside. Halve the pumpkin, scoop out the flesh, and cut into pieces roughly the same size as the potatoes. Heat the butter in a pot and dissolve the sugar in it. Add the pumpkin, chili strips, and red onions, roast, deglaze with vinegar, and top up with chicken stock. Cook with the lid closed for about 30 minutes, stirring occasionally. Remove the meat from the oven, add the diced potatoes, and pour the pumpkin stock over the meat. Mix the flour with a little water until smooth and stir into the pot. Bring to a boil, add the sage, and season to taste. Garnish with thyme sprigs.