Southern Cola Goulash

Ingredients for 8 servings:

• 2 onions
• 2 garlic cloves
• 1 bell pepper(s), green
• 1 stalk(s) Celery
• 600 g Hokkaido pumpkin(s)
• 2 kg beef goulash
• 4 tbsp rapeseed oil or sunflower oil
• 3 tsp oregano, dried
• 500 ml cola
• Salt and pepper, black, from the mill
• Tabasco
• 1 tsp chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel the onions and garlic cloves. Slice the onions into strips and finely chop the garlic cloves. Halve, trim, rinse, and dice the bell pepper. Trim the celery, reserving some of the green parts. Rinse the celery and slice it. Wash, deseed, and slice the pumpkin. Rinse the beef goulash, pat dry, and chop it into smaller pieces if necessary. Heat the rapeseed or sunflower oil in a large casserole dish and brown the beef goulash. Remove the meat and brown the prepared vegetables in the frying fat along with the onion strips, garlic, and oregano. Add the beef goulash and deglaze with cola and 500 ml water. Season everything with a little salt and several turns of freshly ground black pepper. Then, cover the goulash and simmer in a preheated oven (electric stove: 175°C top/bottom heat, fan oven: 150°C) for about 2 hours. Then season the goulash with a little Tabasco and chili flakes. Chop the reserved celery leaves and sprinkle them over the goulash.