- Hops-Suneli - 1 Pinch
- Pork Goulash - 500 Grams
- Paprika - 1 teaspoon
- Bow - 2 pieces
- Pepper and salt - - To taste
- Carrot - 1 piece
- Vegetable oil - 30 milliliters
- Pumpkin - 300 Grams
- Table White Wine - 300 Milliliters
- Garlic - 2 Teeth
1. First of all, rinse well the pork goulash, fill it with white wine and remove it for the whole night in the refrigerator. After the meat is mashed, put it on a dry frying pan and lightly fry until it browns. 2. We clear the potatoes, wash them and cut them into small pieces. Now with warm water, about sixty degrees, we pour the potatoes and leave them for twenty minutes, this must be done to remove the starch. After washing the potatoes in water. 3. We clean carrots and onions. Finely chop the onion, and cut the carrots slightly larger. In vegetable oil, before the transparency, we will save half the chopped onion. Now add the meat, and about thirty minutes with the lid closed, stew on a small fire. Then add the potatoes and stew for about fifteen minutes more. Pepper and salt. 4. We clean the pumpkin from the rind and cut it into large pieces. The remaining onions will be saved with carrots, then we add pieces of pumpkin and for about fifteen minutes we continue to extinguish. Stir and pour white wine. Minutes for five before the end we add chopped garlic and paprika. 5. Put the meat and potatoes in a bowl, add the pumpkin stew with carrots and decorate with parsley.
Servings: 6