Pumpkin Goulash (or pumpkin goulash if you want this for a Halloween-themed meal) is a modern American recipe (based on an Eastern European original) for a classic beef Goulash that's prepared and served in a pumpkin container. The full recipe is presented here and I hope you enjoy this classic American dish of: Pumpkin Goulash.
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Ingredients:
675g beef stewing steak cut into 2cm dice
400g baby carrots
300g potatoes, finely diced
1 onion, finely sliced
450g button mushrooms, finely sliced
4 tomatoes, blanched, peeled, de-seeded and chopped
1 green bell pepper, finely sliced
1 celery stick, finely sliced
800ml cream of mushroom soup (tinned is fine)
2 tsp sweet paprika
1 garlic clove, crushed
1/2 tsp ground allspice
1/2 tsp dried mixed herbs
1 whole pumpkin (at least 25 cm in diameter
Method:
Cut a lid in the top of the pumpkin then scoop out the seeds and clean the pumpkin core then dry thoroughly and set aside.
Add a little oil to a frying pans and use to brown the beef all over then add the spices and herbs and mix to combine. Stir-in the tomatoes, bell pepper and celery and fry for about 5 minutes before adding the mushroom soup. Heat through thoroughly then pour into the prepared pumpkin.
Peel the carrots and cut into 3cm pieces then add to the mixture within the pumpkin along with the mushrooms and 250ml water. Stir to combine then add the lid to the pumpkin and set on a baking tray. Cover the stem of the pumpkin with foil then place in an oven pre-heated to 150°C and bake for about 3 hours, or until cooked through.
Carefully transfer the whole pumpkin to a serving dish, remove the lid and serve at the table. When serving scrape some of the pumpkin flesh to serve with the goulash.
