KÜRBISGULASCH  

Pumpkin Goulash

650 g shoulder of pork
1 onion
1 tbsp paprika powder
2 tbsp. vinegar
1 tomato
1 tbsp.tomato paste
250 ml sour cream
1 tbsp. flour
1 kg hokkaido (or other pumpkin)
beef broth (cube)
oil, salt, pepper, caraway seed

 

 

Cut onion into slices and stew them in a pot. Dice tomato. Cut meat into bite-size pieces, add to onion and fry them until they are brown all sides. Add half of paprika powder, half of vinegar, tomato cubes, tomato paste and other spices. Add 250 ml beef stock and let all simmer for 30 minutes. Peel pumpkin and remove stones. Chop the left over into small pieces. Blend pumpkin cubes with the meat, spice with the left over from paprika powder and vinegar. Stew all until  slight bit. Stir well sour cream and flour, add to pumkin goulash, mix well and let all simmer for 5 minutes.

 

      Side Dish: potatoes
     
 

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