KÜRBIS   RINDSRAGOUT

Pumpkin Beef Stew

600g pumpkin (peeled and seeded)
600 g beef (for cooking)
3 garlic cloves
1 tbsp. tomato paste
125 ml white wine
200 ml beef stock (cube)
1 onion
1 tbsp. oil

Trimming:
8 caper berries
cumin (grounded)
2 tbsp. pumpkin seed oil
salt, pepper, marjoram, nutmeg
100 ml sour cream

Vegetables:
30 g butter
1 carrot and yellow turnip
300 g pumpkin
6 shallots

 

 

Cut pumpkin and meat into 3 cm pieces. Peel onion and cut into 1 inch pieces.
Fry meat in oil, remove. Sauté onion in the same pan, stirring regularly. Add pumpkin, and let it fry briefly. Stir in tomato paste, deglaze with wine and pour in the soup. Season with salt, pepper, oregano, cumin and garlic. Add meat, cover and simmer over low heat for about 1.5 hours until tender.
Meanwhile peel carrots and yellow turnip and cut into 1 cm thick slices, pumpkin into 1 cm cubes. Halve shallots. Sauté carrot and turnip in butter add shallots and pumpkin and season with salt, pepper and nutmeg. Pour in 5 tbsp. water and cook covered until tender.
Take meat from the sauce. Puree sauce with a hand blender and boil up. Add meat and simmer briefly. Serve stew with sauce and garnish with the vegetables, sour cream, pumpkin seed oil and caper berries.

 

     
     
 

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