John Myers
Pumpkin Vegetables – Goulash
The perfect pumpkin vegetables – goulash recipe with a picture and simple step-by-step instructions.
- 400 g Nutmeg Pumpkin
- 400 g Waxy potatoes
- 4 Onions
- 300 g Celery root
- 4 Carrots
- Salt pepper
- 3 tbsp Sunflower oil
- 750 g Pork goulash
- 2 tbsp Tomato paste
- 1 tsp Sugar
- 40 g Paprika powder, noble sweet
- 200 ml Red wine
- 400 ml Beef broth
- 2 Bay leaves
- 0,5 bunch Parsley
- Peel, quarter and core the pumpkin and cut into 2 cm cubes.
- Peel the onions.
- Peel the potatoes, celery and carrots and cut into 2 cm cubes.
- Heat the oil in a saucepan.
- Season the goulash with pepper and salt and fry vigorously with the onions over high heat.
- Add tomato paste, sugar and paprika powder, stir fry for 1 minute.
- Add celery, carrots and potatoes.
- Pour in red wine and let it boil down halfway.
- Pour in the stock, reduce the temperature and let the goulash simmer for about 30 minutes.
- Add the pumpkin and bay leaves, fold in and leave to stand for another 5 minutes.
- Sprinkle with chopped parsley and serve.
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