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 ° top / bottom heat.
2. Fry the meat vigorously in portions in the hot fat and remove with a slotted spoon. Brown the onions and garlic (and add a tiny bit of the broth to loosen the base). Add the meat again, season with salt, add peppercorns, bay leaves and rosemary and stir well. Deglaze with red wine and stock. Close the pot and cook in the oven for about 2 hours. Peel the potatoes, cut them into pleasant cubes and cook in salted water for 15 minutes, drain and set aside. Halve the pumpkin, hollow it out and cut into pieces about the same size as the potatoes.
3. Heat butter in a saucepan and dissolve sugar in it. Add the pumpkin, chilli strips and red onions, roast them and deglaze with vinegar and top up with the chicken stock. Cook for approx. 30 minutes with the lid closed, stirring occasionally. Take the meat out of the oven, add the potato cubes and pour the pumpkin saucepan over the meat. Mix the flour with a little water until smooth and stir into the saucepan.
4. Bring to the boil, add sage and season to taste. Garnish with sprigs of thyme.