Braised Pumpkin and Mushroom Goulash with Potatoes and Marjoram
A autumnal braised goulash made with Hokkaido pumpkin, button mushrooms and carrots, seasoned with paprika, caraway and marjoram. Served with potatoes cooked right in the pot and a dollop of sour cream, which is warming on cool evenings.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 800 g Hokkaido pumpkin
- 500 g button mushrooms
- 2 pc onions
- 2 pc garlic cloves
- 3 pc carrots
- 600 g waxy potatoes
- 3 tbsp rapeseed oil
- 2 tbsp tomato paste
- 2 tbsp sweet paprika
- 1 tsp caraway, ground
- 1 tsp marjoram, dried
- 500 ml vegetable stock
- 200 g sour cream
- 1 bunch parsley
- salt
- pepper
Method
- Wash the pumpkin, halve it, remove the seeds and cut into roughly 3 cm pieces; the skin can stay on.
- Peel the onions and garlic and finely dice them. Peel the carrots and slice them thickly. Peel the potatoes and cut them into rough cubes. Clean the mushrooms and quarter them.
- Heat the rapeseed oil in a large braising pot. Sweat the onions over medium heat for 5 minutes until translucent, then briefly sweat in the garlic.
- Add the mushrooms and fry for 5 to 6 minutes until they have released their liquid and it has almost evaporated.
- Stir in the tomato paste and paprika powder and toast for 1 minute. Add the pumpkin, carrots and potatoes, season with caraway and marjoram and toss briefly.
- Deglaze with the vegetable stock, bring to a boil, reduce the heat and gently simmer the goulash with the lid on for about 25 to 30 minutes, until the pumpkin and potatoes are soft. Stir occasionally.
- Season with salt and pepper. Finely chop the parsley and stir it in.
- Serve the goulash hot with a dollop of sour cream.