John Myers
Pumpkin Cream Goulash
The perfect pumpkin cream goulash recipe with a picture and simple step-by-step instructions.
- 500 g Onion
- 2 Garlic cloves
- 150 g Celery
- 300 g Pumpkin (Pumkin) fresh
- 600 g Boneless chicken thighs
- 300 g Fresh chicken breast
- 300 g Mace
- 1 tsp Seasoned salt from my KB
- Telly cherry pepper
- 2 tbsp Clarified butter
- 150 ml White wine
- 200 ml Vegetable broth
- 200 ml Cream
- 2 tbsp Honey
- 1 Lemon fresh
- 1 tsp Fenugreek powder
- Freshly grated nutmeg
- 1 pinch Espelette pepper
- Savory spice
- 2 tbsp Food starch
- 100 ml Vermouth Noilly Prat
- Fresh thyme
- Marjoram fresh
- 3 Bay leaves
- Peel the onion, garlic and pumpkin. Cut the onions into wedges, finely grate the garlic and dice the pumpkin. Wash the celery, remove the threads and cut into pieces 2-3cm thick.
- Dice the chicken. Cut the boned mallets into larger cubes than the breast so that the breast does not get dry. Season with paprika powder, mace, pepper and seasoned salt.
- Heat the butter lard in a roaster and fry the meat until crispy. Remove from the roasting pan and roast the onions in it, then add the garlic and put the meat back in. Deglaze with white wine and reduce briefly. Then add white wine and washed herbs and reduce. Then add vegetable stock. Stir in the cream.
- Wash the lemon with hot water and grate the peel into the goulash, squeeze the lemon and add the honey and cream. Now stew for 30 minutes on a low heat! Now add the celery and pumpkin. Then season with fenugreek, nutmeg, piment d’espelete and add the herbs. To let go.
- Now mix the Noilly Brat with cornstarch and thicken the goulash. Pepper well again and add salt if necessary.
- There was also mashed potatoes!
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