John Myers
Pumpkin Goulash with Lemon and Chive Sour Cream
The perfect pumpkin goulash with lemon and chive sour cream recipe with a picture and simple step-by-step instructions.
- 1 kg Beef goulash
- 2 Onions
- 1 tbsp Clarified butter
- 2 tbsp Tomato paste
- 2 tbsp Honey liquid
- 100 ml White wine
- 750 ml Beef broth
- 1 small Hokkaido pumpkin
- 1 Lemon untreated
- 0,5 bunch Chives fresh
- 200 g Sour cream
- Salt and pepper
- Peel the onions and cut into fine cubes. Heat the butter lard in a pressure cooker and sear the meat in it. Add the onions and roast them briefly. Stir in the tomato paste and honey. Pour in the wine and beef stock. Close the pressure cooker and the goulash over medium heat Let simmer for about 10-15 minutes.
- In the meantime, halve the pumpkin, remove the seeds, wash and cut into pieces about 1.5 to 2 cm in size. Carefully allow the pressure cooker to evaporate and open it. Add the pumpkin to the goulash, close the lid and simmer for another 5-10 minutes.
- For the lemon and chive sour cream: wash the lemon with hot water, rub dry. Finely grate 1/4 tsp peel. Squeeze the lemon. Cut the chives into fine rolls. Mix the sour cream with the chives, salt, pepper and lemon zest.
- Allow the pressure cooker to evaporate, open carefully. Season the pumpkin goulash with salt, pepper and about 2 tablespoons of lemon juice. Arrange the pumpkin goulash on plates with lemon and chives sour cream and serve with fettuccine.
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