Savory pumpkin and paprika goulash
This delicious and spicy goulash with pumpkin and paprika even like pumpkin muffle. I have at home several of these magnificent specimens and can sing a song of it. Nobody has complained about this dish yet (probably they did not notice that they ate pumpkin). The goulash is also good as a party or guest food and can easily be precooked. This recipe is enough for 7 to 8 good eaters.
Heat oil in a roasting pan. 2 kg of goulash (I prefer beef) with 3 large onions cut into strips. 3 garlic cloves to squeeze.
Rub some ginger and add with 6 tablespoons tomato paste and sauté well. Season with salt, pepper and paprika. Chop 1 to 2 dried chilies or mortar and add to it.
Deglaze with about 500 ml of red wine and let it boil down (the wine can of course be painted and replaced with broth). Add 300 ml broth, add 2 to 3 bay leaves.
Roast the goulash covered for 1 1/2 to 2 hours.
Dice 4 medium-sized peppers (sensitive, should first peel the peppers.) This works best with the peeler).
Cut 1.5 kg of nutmeg pumpkin into slices, peel, core and dice. Add the peppers and pumpkin to the meat about 20 minutes before the end of the cooking time.
Season the goulash with salt, freshly ground pepper, hot pepper and rosemary.
Tie if necessary and stir in some cream, sour cream or cream cheese. This is best served with rice or bread dumplings and green salad.
