Autumn goulash with pumpkin and apricots

Ingredients for 3 servings:

• 1 kg goulash, beef and pork mixed
• 1 Hokkaido pumpkin(s), depending on size
• 1 large onion(s)
• 1 bunch of soup vegetables
• 150 g dried apricots, alternatively raisins
• 1 can tomatoes, chopped, approx. 400 g
• 2 tbsp tomato paste
• some flour
• ½ liter red wine, not too acidic
• ¼ liter broth, if no wine is used, at least half a liter
• 3 tbsp sour cream
• some sugar
• salt and pepper
• nutmeg
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

fruity-tart

Season the goulash well. Heat the oil and sear the meat on all sides. Add a few diced pumpkin and a few apricots (not all!) and fry them. Add the tomato paste and mix, then dust everything with flour. Deglaze with wine and add the canned tomatoes. Add the stock so that everything is covered. Simmer on low heat for at least 1.5 hours, stirring frequently to prevent sticking to the bottom and burning. While the goulash is cooking, deseed the pumpkin and cut into bite-sized pieces. Peel the onion and chop coarsely, not too finely. Wash, trim, peel, and chop the soup vegetables. After about 1 hour, add the soup vegetables, apricots, and pumpkin and cook for 1/2 hour until everything is tender. Serve with pasta or rice, or bread dumplings or spaetzle. Place the side dish in a deep plate, pour the goulash over it and top with 1 tablespoon of sour cream.