John Myers
Ingredients for 4 servings:
- 250 g pumpkin(s) (preferably Hokkaido)
- 250 g onion(s), chopped
- 40 g paprika powder
- 200 g potatoes
- 2 tbsp vinegar
- 1 ½ liters vegetable broth
- 1 tbsp tomato paste
- Salt
- Caraway, coarse
- marjoram
- Garlic
- Clarified butter, (oil) for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
easy to prepare, vegetarian
Heat the fat in a pan. Fry the chopped onion until golden brown, stir in the paprika, deglaze with the vinegar, add the tomato puree, pour in the vegetable stock, add the spices and simmer for about 20 minutes. In the meantime, halve the pumpkin, hollow it out and cut it into cubes with the skin on. Peel the potatoes and cut them into 2cm cubes. Add the pumpkin and potatoes. Continue to sauté the pumpkin and potatoes until al dente. If you want a thicker consistency, mix a little flour with water, quickly add it to the goulash and let it simmer for a short while. You can also stir in some finely grated floury potatoes to thicken it. Goulash can be made in advance; it will keep refrigerated for a few days. I serve it with freshly baked rolls as a side dish.
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