Beef Ragout with Hokkaido

Summary

Ingredients

• 1 kg beef goulash
• 2 tablespoon clarified butter
• 3 onion (s), white, cut into strips
• 5 cloves garlic, halved
• a bit salt
• 1 teaspoon black peppercorns
• 1 sprig rosemary
• 4 bay leaves
• 300 ml red wine, drier
• 500 ml poultry stock, hot
• 1 -tall pumpkin (se), Hokkaido
• 6 medium potato (s), waxy
• 1 tablespoon sugar
• 1 tablespoon butter
• 1 chilli pepper (s), pitted, cut into strips
• 2 onion (s), red, chopped
• 3 tablespoon balsamic vinegar, darker
• 350 ml poultry stock
• 1 tablespoon flour
• 6 sprigs thyme
• 2 sage leaves, cut into strips

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Instructions

1. Preheat the oven to 150°C (302°F) with top and bottom heat.
2. Heat the clarified butter over medium-high heat in a large pot or Dutch oven. Brown the beef goulash in portions, then remove with a slotted spoon.
3. In the same pot, brown the white onion strips and halved garlic cloves for 3-4 minutes. Add a splash of the hot poultry stock to deglaze, scraping up the browned bits.
4. Return the beef to the pot. Season with salt and black peppercorns, then add the rosemary sprig and bay leaves. Stir well, then deglaze with the red wine. Pour in 500 ml hot poultry stock, cover, and cook in the oven for 2 hours.
5. Meanwhile, peel the potatoes, cut into medium cubes, and cook in salted boiling water for 15 minutes until tender. Drain and set aside.
6. Halve the Hokkaido pumpkin, scoop out the seeds, and cut into pieces roughly the same size as the potatoes.
7. Heat 1 tablespoon butter over medium heat in a separate saucepan and dissolve the sugar in it.
8. Add the pumpkin pieces, chilli pepper strips, and chopped red onions. Roast over medium heat for 3-4 minutes, stirring.
9. Deglaze with the balsamic vinegar and add 350 ml poultry stock. Cover and simmer for 30 minutes, stirring occasionally, until the pumpkin is tender.
10. Remove the beef from the oven and stir in the potato cubes. Pour the entire pumpkin mixture into the beef pot and stir to combine.
11. Mix the flour with a little of the cooking liquid until smooth, then stir into the ragout.
12. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 2-3 minutes to thicken.
13. Stir in the sage leaf strips and season with salt and pepper to taste.
14. Divide into serving bowls and garnish each with a sprig of fresh thyme.