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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. |
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