Goulash with cider and pumpkin

Ingredients for 4 servings:

• 50 g clarified butter
• 600 g pork goulash
• 150 g onion(s)
• 2 cloves garlic
• 250 ml dry cider
• 250 ml vegetable stock
• 300 g carrot(s)
• 500 g pumpkin flesh (Hokkaido)
• 2 tsp curry powder
• ½ bunch marjoram
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Brown the goulash in batches in hot clarified butter, remove from the pan, and set aside. Peel the garlic and onions, finely dice them, and sauté in the frying fat until translucent. Return the meat to the pan and deglaze with cider and vegetable stock. Season with salt, pepper, and curry powder. Simmer in a covered pan for about 1 hour. In the meantime, wash the marjoram, pat it dry, chop it, and add it to the goulash. Then dice the pumpkin and set aside. Peel the carrots, slice them, wash the parsley, pat it dry, and chop it. After 45 minutes, add the pumpkin and carrots to the goulash and continue cooking. After 15 minutes, season the goulash well and add the chopped parsley. Thicken the goulash if desired and serve. Boiled potatoes go well with the goulash.