Summary

Ingredients

• 1 large onion (s), finely chopped
• some oil, for frying
• 600 g beef, (shoulder or le)
• 1 tablespoon tomato paste
• 1 packet tomato (s), cut into pieces (500 g) or fresh
• 500 ml vegetable stock
• 2 cloves garlic, finely chopped
• 1 tablespoon paprika powder
• 1 teaspoon curry powder
• 1 tablespoon sugar
• salt and pepper
• 400 g pumpkin meat, (Hokkaido)

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Instructions

1. Roast the onion in a pan with a little oil. Cut the beef into bite-sized pieces, add and fry well. Roast the tomato paste briefly and then add the tomato pieces and the vegetable stock. Season to taste with garlic, paprika powder, curry powder, sugar, salt and pepper. Simmer gently for about 1.5 - 2 hours (depending on the size of the pieces of meat) until the meat is tender.
2. Finally, cut the pumpkin meat into approx. 1 cm cubes and add. Simmer for another 10 minutes. The pumpkin should still have bite.
3. Serve the ragout with pasta, spaetzle, bread dumplings, napkin slices