Pumpkin Goulash

Peel and finely chop the onion.

In a larger pot, fry the finely chopped onion. Add half of the paprika and half of the vinegar, as well as the diced tomatoes and the potato, the paradeis pulp and the spices.

Add 5 tablespoons of soup or water and steam for about 25 minutes. If necessary, pour a little more liquid in between.

Now peel the pumpkin, remove the seeds and finely cut the pumpkin into noodles or grate with a food processor.

Add the pumpkin with the second half of the bell bell pepper to the goulash. Season with the remaining vinegar, pour in the soup, add the sausages and stew until soft.

Finally, mix the sour cream with a little flour and cook well with the pumpkin goulash.

Season if necessary, the goulash should taste piquantly sour, but not too sour.

Preparation Tip:

Instead of Debreziner try small cubes of smoked meat. It gives the goulash a spicy smoky note.

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