Summary

Ingredients

• 300 g onion (s)
• 3 cloves garlic
• 4 tablespoon oil, or clarified butter
• 1 kg goulash, mixed
• 500 ml meat stock
• 200 ml white wine, dry
• 75 g tomato (s), dried
• 4 juniper berries
• 1 sprig rosemary
• 400 g pumpkin meat (Hokkaido)
• 2 carrot (s)
• 2 tablespoon cornstarch
• 3 tablespoon pesto rosso
• 2 tablespoon parsley, smooth
• salt and pepper

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Instructions

1. Peel and cut the onions into eighths. Peel garlic and chop finely. Heat 2 tablespoons of oil in a casserole. Add onions and garlic and fry while turning. Take out of the pot and set aside. Heat the rest of the oil in the pan and fry the goulash vigorously. Season the goulash with salt and pepper. Add the onions and garlic again.
2. Pour white wine and meat stock into the goulash. Cut the sun-dried tomatoes into strips and add to the goulash with the juniper berries and the sprig of rosemary. Bring everything to a boil. Reduce the heat and let the goulash simmer in a closed pot for about 90 minutes.
3. In the meantime, wash the Hokkaido, cut in half and remove the seeds with a spoon. Cut the pulp into cubes. Peel and slice the carrots. About 15 minutes before the end of the cooking time, add the pumpkin cubes and carrot slices and simmer in an open pot for about 15 minutes.
4. Mix the cornstarch with a little cold water until smooth. Add to the goulash together with the pesto rosso, stir and simmer for another 3 minutes. Season the goulash to taste and sprinkle with chopped flat-leaf parsley.
5. Serve the goulash with spaetzle. A fresh green salad and the rest of the well-chilled white wine go well with it.