Autumn Goulash
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg goulash or pork neck
- 2 tablespoon olive oil
- 1 carrot (s)
- 1 leek
- 1 small Hokkaido pumpkin (se)
- 0.5 liter ½ beer, light
- 1 handful mushrooms, dried, boletus or chanterelle mushrooms
- 2 tablespoon, heaped wild herbs, mixed, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the neck into cubes, also divide the goulash pieces as needed. Cut the carrots and leek into slices or rings. Cut the pumpkin with the skin into larger cubes.
- Brown the meat in the olive oil, remove it and brown the carrots and leek in the oil. Add the pumpkin and fry it. Put the meat back in the pot, fry everything again and deglaze with the beer. Add the mushrooms and also the wild herbs (e.g. nettle, dandelion, ribwort, daisies, ground elder) and the spices. All ingredients should be covered well with beer, as the mushrooms will still soak up. Braise the goulash on a low flame for about 1 - 1.5 hours.
- Season the goulash again to taste, you can also add a little sour cream at the end.
- We usually eat bread with it.
- The herbs are available in every health food store, mostly under Celtic herbs. Or you take fresh ones and dry them briefly.
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