Dark beer pumpkin goulash

Ingredients for 2 servings:

• 2 tbsp clarified butter
• 500 g goulash
• 1 onion(s), red
• 1 garlic clove(s)
• 1 tbsp, heaped flour
• 1 tsp smoked paprika powder
• 300 ml vegetable stock
• 300 ml dark beer
• 2 juniper berries
• 2 bay leaves
• Salt and pepper from the mill
• nutmeg
• 2 carrots
• 250 g Hokkaido pumpkin(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel and finely chop the onion and garlic clove. Heat the clarified butter in a roasting pan, add the meat, and sear briskly on all sides. Add the onion and garlic and sear for about 4 more minutes. Dust the meat with the flour and paprika and sauté. Deglaze the meat with the stock and beer, bring to a boil, then reduce the heat and add the spices. Cover and simmer for about 90 minutes, stirring occasionally. Peel and dice the carrots. Deseed and dice the pumpkin. Add the pumpkin cubes and carrots to the meat and simmer for another 20 minutes. Season the dark beer pumpkin goulash with salt, pepper, and nutmeg.