Pumpkin Goulash

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INGREDIENTS:
Serves 4
  • 650 g pork shoulder
  • 1 big onion
  • 1 tbsp red pepper, sweet
  • 2 tbsp vinegar
  • 50 g lard
  • 1 tomato
  • 1 tbsp tomato puree
  • caraway
  • salt
  • pepper
  • 250 ml sour cream
  • 40 g flour
  • 1 kg winter squash
  • stock


    DIRECTIONS:
    Fry the fine sliced onion in a large pot. Add the cutted meat and also fry. Add half of the pepper, half of the vinegar, diced tomatoes, tomato puree and the spices. Pour 5 tsp of stock or water and cook about 25 minutes. If necessary, pour in a little more liquid.
    Now, peel the pumpkin, remove the seeds and cut the pumpkin into fine slices or rasp with a food processor. Mix the pumpkin to the meat. Season with the second half of pepper and the rest of the vinegar, pour in stock or water and soup seasoning and cook everything softly together.
    Finally, stir the sour cream with little flour and let it boil well with the pumpkin goulash. If necessary, season one more time. The goulash should be savory tart, but taste not too sour.

    Tip: As a side dish caraway, parsley, or salt potatoes are delicious.



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