Beef goulash with Hokkaido

Ingredients for 4 servings:

• 1 kg beef goulash
• 350 g shallot(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• salt and pepper
• ½ tsp sugar
• 1 tbsp tomato paste
• 300 ml red wine
• 300 ml meat broth
• 3 bay leaves
• 6 grains of allspice
• 400 g pumpkin(s) (Hokkaido)
• 1 tsp cornstarch, or sauce thickener
• Parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

With the Hokkaido pumpkin, this goulash becomes a sensation

Peel and quarter the shallots. Finely chop the garlic clove. Heat olive oil in a roasting pan and brown the meat in batches over high heat, season with salt and pepper, and remove. Brown the shallots well in the frying fat. Add the garlic and fry briefly. Briefly fry the sugar and tomato paste. Deglaze with red wine and reduce slightly. Add the meat, bay leaves, and allspice berries, pour in the meat broth, and simmer covered for about 2 hours. Clean and deseed the pumpkin, and cut it into 2 cm pieces, skin on. Add the pumpkin to the goulash 20 minutes before the end of the cooking time. Season to taste with salt and pepper. If the goulash is still too watery at the end of the cooking time, stir in dissolved cornstarch or a sauce thickener. Sprinkle with chopped parsley and serve. I recommend spaetzle, pasta, or potatoes as a side dish.