Estimated reading time: 3 minutes
There are a lot of things that I like in this recipe. Vegetable of the season the pumpkin, of course my own Delicious Happen persillade, and the fact that it is a tasty stew also scores high with me. In other stews I often add the cubes of pumpkin at the end, but in this pumpkin goulash seasoned with persillade I added them right away. This makes them completely soft and a bit part of sauce. stew recipe
This is nice and thick and bound and with some rice you have a delicious meal. Take your time, because this stew has also been on the simmering plate for more than five hours. The big advantage is that you can finish your entire to-do list in the meantime.
Pumpkin goulash seasoned with persillade
Did you know that goulash is actually a soup? So the thickened version is the stew. In principle, you can make a goulash with different types of meat. Or even vegetarian if you don't want to eat meat. If you want to make it the authentic way, you do it in a large pot over a wood fire, but of course I put it on a simmering plate.
In addition to my own persillade, I also added two bay leaves. A very commonly used herb in a stew. This is because it also takes a very long time before it releases its flavor. I myself have a laurel bush in the garden. They also do well as a container plant and they grow happily. Bay leaves are an essential ingredient in many Mediterranean dishes because of their unique flavor profile and aromatic properties. In addition, bay leaves also have various medicinal properties and are used in natural remedies. In some cultures, bay leaves also symbolize peace and victory.
]They cannot withstand the cold very well, so you will have to protect your plant. I haven't dried the leaves yet, that's a project I have yet to start.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Pumpkin goulash seasoned with persillade
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Ingredients:
- 400 gr beef stew in cubes
- 400 gr champignons
- 2 onions
- ½ bottle gourd in cubes
- 3 el flower
- 400 ml passata (tomato sauce)
Herbs and spices
- salt - to taste
- peper - to taste
- 2 Leaves Laurel
- 3 el Persillade (spice mix)
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Peel the pumpkin and cut into cubes. If the meat is not cubed, cut it into cubes as well. The mushrooms should be wiped clean with a brush and cut into quarters. Chop the onions.
- Season the meat with salt and pepper and sprinkle with the flour. Mix well.
- Heat your casserole on the stove and add oil and butter. Fry the cubes of meat until they are nicely browned and then remove from the pan.
- Add the onion and cook for a minute or two. Add the rest of the vegetables and add the persillade to the pan. Bake for a minute or 5.
- Return the meat to the pan and pour in the passata. Stir everything and bring to a boil.
- Now the lid can be placed on the pan and the pan can be placed on the simmering plate. Let it simmer for about five hours. Stir every now and then.
- Just before the end, cook some rice and serve with the goulash.
- Delicious bites!
More delicious dishes with pumpkin such as Pumpkin goulash seasoned with persillade? I am a fan of that and so much more:
This delicious cheese fondue stew with pumpkin.
Or this vegetarian pumpkin quesedilla.
But also this one nice spicy pumpkin hummus.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
stew recipe
Delicious!
Surprising combination. Let's try
Stews in winter