Red Wine Goulash with Pumpkin and Mushrooms

For the red wine goulash, rinse the meat, pat dry. Stir mustard with peppercorns, wine, juniper berries, place in a freezer bag with the meat and refrigerate for 8 hours.

Peel the shallots. Cut pumpkin flesh into cubes. Clean the mushrooms, perhaps halve or quarter them.

Remove meat from marinade, pat dry. Sear in hot oil. Add shallots, sauté briefly. Dust with flour, mix in marinade.

Season with salt and pepper and braise for about 90 minutes with the lid closed. 30 minutes before the end of the cooking time add pumpkin cubes and mushrooms.

Mix in crème fraîche and season goulash. Rinse parsley, shake dry, chop and stir in.

Preparation Tip:

The red wine goulash is best served with spiral noodles or spaetzle.

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