Oriental beef goulash

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 1 piece(s) ginger (approx. 2 cm)
• 1 small red chili pepper(s)
• 2 pears (e.g. Conference, Abate Fetel or Williams Christ)
• 800 g beef goulash
• 300 g pumpkin flesh from the butternut squash (cut into approx. 1.5 cm cubes)
• 1 can chickpeas (400 g)
• some olive oil
• ½ tsp turmeric powder
• ½ tsp coriander powder
• 250 ml vegetable stock, maybe a little more
• 1 can tomato(s), diced (400 g)
• some sea salt from the mill
• some pepper, mixed or black from the mill
• some coriander leaves, fresh, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

With pumpkin, chickpeas and pears

Rinse the beef goulash and pat dry. Peel the onions and garlic cloves, peel the ginger, and finely dice everything. Rinse the chili pepper, trim, and finely dice it. Peel and quarter the pears, remove the cores, and also cut the pear quarters into 1.5 cm cubes. Drain the chickpeas in a sieve and let them drain. Heat the olive oil in a casserole dish and brown the beef goulash in batches until browned all over. Then remove the dish and briefly sauté the onions, garlic, ginger, and chili in the hot frying fat, stirring constantly. Add the turmeric and coriander and fry briefly. Deglaze with the vegetable stock and add the chopped tomatoes and their juices, along with the beef goulash. Cover and simmer for about 40 minutes. Add a little hot vegetable stock if needed. About 10 minutes before the end of the simmering time, add the pumpkin and chickpeas and continue to simmer. Then add the pears and simmer for another 5 to 7 minutes. Season the goulash with a little salt and a few grinds of mixed or black pepper, and serve sprinkled with some coriander. Serve with boiled potatoes, rice, or couscous.