Goulash from Hokkaido pumpkin

If you want to try unusual and very tasty goulash, try to prepare it from Hokkaido pumpkin. The procedure is almost identical to the preparation of the classical goulash.

  • ¾ Hokkaido pumpkin
  • ½ kg potatoes
  • water
  • 5 onions
  • 2 teaspoons sugar
  • 4 teaspoons sweet paprika
  • 1/4 nutmeg
  • 3 pieces of bay leaf
  • 3 teaspoons of vinegar
  • 1 cup cream or cream for cooking
  • ground caraway seed
  • rosemary
  • 5 sweet and sour cucumbers
  • salt and pepper
  • marjoram
  • oil

Goulash from Hokkaido pumpkin - the procedure of preparing

Chop finely onion and fry it in oil. Once it is golden brown, sprinkle it with caraway seeds, sweet paprika, nutmeg, three tablespoons of vinegar and then pour 800 ml of water.

Peel the potatoes, wash them, cut into cubes and add to pot. You can also add grated pickled cucumbers and then stew it. Meanwhile, prepare the pumpkin Hokkaido. We need only flesh so peel Hokkaido pumpkin scoop out seeds. Cut it like potatoes into cubes, put in a pot and add salt. Then add enough amount of water to keep potatoes and pumpkin Hokkaido submerged, add three pieces of bay leaf and rosemary. Let it braise for another 40 minutes.

The final task of cooking goulash from pumpkin Hokkaido is seasoning. Add pepper and pour over the cream, add a fragrant marjoram and sugar. If the goulash from pumpkin Hokkaido is not salty enough add some salt, and then simmer for a while.