Summary

Ingredients

• 1 kg pumpkin (se), firm flesh
• 1 kg potato (s), waxy
• 1 kg turkey breast fillet (s)
• 1 bell pepper (s), red or green
• 1 clove garlic
• 3 onion (s)
• 0.5 liter ½ vegetable stock
• 5 tablespoon oil, for frying
• 2 tablespoon., Leveled paprika powder
• 1 bay leaf
• pepper
• salt
• 1 bunch parsley, smooth

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Instructions

1. Remove the seeds from the pumpkin, peel depending on the variety and cut into bite-sized cubes. Peel the potatoes and cut them into bite-sized cubes. Peel and roughly dice the onions, as well as the garlic clove. Cut the meat into pieces the same size as the vegetables. Cut the bell pepper into smaller pieces. Season the meat with pepper.
2. Heat the oil in a roasting pan or large, tall pan. Fry the meat in portions and remove. Fry the onions and garlic. Add the meat again and season with salt. Briefly add paprika powder to the fat to taste. Now pour in enough stock so that there is always liquid in the pan. If the dish is to be served as a stew, more broth can be used. Cook the bay leaf as well. Then add the potatoes and vegetables, season with salt and pepper as required and simmer on a low heat for 20 to 30 minutes. Soft fleshed pumpkin can be added 5 to 10 minutes later. Make sure you have enough liquid. Then season again if necessary.
3. Chop the parsley and sprinkle on top at the end.