Pumpkin Stewpot II
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium pumpkin (se), (Hokkaido medium-sized or about 1.5 kg other pumpkin meat)
- 2 onions)
- 2 tablespoon tomato paste
- 2 teaspoons oil
- 500 g meat for oulash (beef oulash or mixed, lean)
- 0.5 ½ glass red wine
- 2 bay leaves
- 4 tablespoon paprika powder
- 2 small zucchini
- 1 leek
- 2 small carrots
- 500 ml broth
- salt and pepper
- possibly garlic
- 1 piece (s) fresh ginger (the size a thumb)
Print Recipe
Pin Recipe Instructions
- Fry the meat in a roasting pan on the stove in the oil. When it has turned color, add the roughly diced onions and sweat with them. When these are translucent, add tomato paste and paprika powder and fry a little. Deglaze with wine, then add the stock and spices and cover the roasting pan in the oven at 150 degrees for about 30 minutes.
- In the meantime, cut the pumpkins into bite-sized pieces (with Hokkaido the peel can also be eaten), roughly cut the carrots, leek and zucchini and add to the meat after the pre-cooking time, adding a little liquid if necessary. Simmer the dish in the oven for another 25-30 minutes until the meat and vegetables are soft. Season again with salt and pepper before serving.
- Incidentally, the pot tastes twice as good when it is warmed up.
- WW approx. 4.5 P per person.
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