Beef and pumpkin goulash

Suitable for the season: An autumnal goulash variation

Preparation time: 20min
Grilling time: 70min

Servings: 4 people



  • 1kg beef goulash
  • 1 Hokkaido pumpkin
  • 3 red onions
  • 1 lemon
  • clarified butter
  • 250ml white wine
  • 500ml beef stock
  • 100ml beef broth
  • 200ml cream
  • salt
  • pepper
  • smoked paprika


  1. Hollow out pumpkin and cut into 3-4 cm pieces. Clean the seeds. Cut onions into small cubes.
  2. Fry the goulash over high heat in clarified butter and add the onions. When they are translucent season with salt, pepper and smoked paprika.
  3. Add tomato paste, fry briefly and then deglaze the goulash with white wine.
  4. Add beef stock and broth and simmer for about 30 minutes at 180-200 degrees. Meanwhile, add the cream and the grated lemon peel.
  5. Add the pumpkin and simmer for another 30 minutes.
  6. Wash the pumpkin seeds, dry, salt and roast at 180 degrees for 10 minutes.
  7. Serve the pumpkin goulash and garnish with the seeds for a light crunch. If you like, refine with a spoonful of sour cream.

*** The recipe was created in collaboration with Steffen. Thank you very much! ***

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