Pumpkin Goulash Muggendorfer Style
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin meat, e.g. Hokkaido
- 500 g potato (s), waxy
- 2 large carrots
- 1 large onion (s)
- 1 chilli pepper (s), red
- 2 cloves garlic
- 2 teaspoons powdered sugar
- 30 g butter
- 1 liter vegetable stock
- 1 teaspoon paprika powder, noble sweet
- 1 pinch cayenne pepper
- 1 pinch cumin, ground
- 200 g sour cream
- salt and pepper
- some pumpkin seed oil
- 300 g mushrooms, brown
Print Recipe
Pin Recipe Instructions
- Free the pumpkin from the stem and flower base. Halve the pumpkin, remove the seeds and, depending on the variety, peel and then cut into approx. 2 cm cubes. Peel the potatoes, carrots and onions and cut into cubes. Halve the chilli lengthways, remove the seeds, peel the garlic and cut both into fine cubes.
- Heat a large saucepan, add the powdered sugar and let it caramelize until light. Add the butter and heat. Now add the onions, garlic and carrots to the saucepan and sauté for about 3 minutes. Pour in the stock, add the potatoes and cover and cook over medium heat for about 10 minutes.
- Add the pumpkin, chilli and tomato paste. Let simmer for another 15 minutes over low heat, until the pumpkin is still firm to the bite. Season the goulash with paprika powder, cayenne pepper, cumin, salt and pepper. Slice the mushrooms and fry them in a pan with a little butter, then add them to the goulash. Stir a little sour cream into the sauce, season again with salt.
- Arrange the goulash on deep plates and garnish with a dollop of sour cream and parsley.
- A strong farmer`s bread and a nice glass of beer go well with it.
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