SCHWEINSGULASCH  mit  KÜRBIS

Pork Goulash with Pumpkin

3 onions
800 g pork goulash
300 g pumpkin (Hokkaido)
3 tbsp. sour cream
2 tbsp. creme fraiche
6 tbsp. oil
1 cinnamon stick
2 tsp. thyme (dried)
150 ml white wine
350 ml of soup
1 1/2 tbsp. cornstarch
salt, pepper, chili powder

 

Peel, halve and cut onion into thinly slices. Dice the meat and
sear 2 servings in 2 tbsp. oil per serving. Season with salt and pepper and remove. Sauté onions in 2 tbsp. oil. Add meat, cinnamon and thyme. Season with salt, pepper and chili powder. Add the wine and allow to reduce slightly. Pour in soup, cover and let simmer over medium heat for about an hour, stirring occasionally.
Halve pumpkin, remove the stem and seeds. Cut into 2 cm cubes. Just before the meat is tender, add the pumpkin cubes and cook for about another 15 minutes. Mix well sour cream and creme fraiche with the cornstarch, stir in and simmer for a bit.

 

           Side dish: dumplings, noodles
     
 

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