← All recipes

🍲 Creamy Veal and Pumpkin Stew

602 kcal · 30 min · 4 servings

Ingredients

• 300 g onions
• 500 g pumpkin (e.g. butternut squash)
• 600 g veal
• 2 tbsp rapeseed oil
• salt
• pepper
• sweet paprika powder
• 15 g spelt wholemeal flour (1 tbsp)
• 600 ml beef broth
• 250 g wild rice mix
• 20 g chives (1 bunch)
• 150 g sour cream (10 % fat)

Instructions

1. 1. Peel the onions and the pumpkin. Remove the seeds from the pumpkin. Cut the onions and the pumpkin flesh into small cubes.
2. 2. Rinse the meat under cold water. Pat it dry with a kitchen towel. Cut the meat into bite-sized pieces.
3. 3. Heat the oil in a large pan. Fry the meat thoroughly on all sides until well browned.
4. 4. Season the meat with salt, pepper, and paprika powder. Remove the meat from the pan and set it aside.
5. 5. Fry the onion and pumpkin cubes in the remaining fat.
6. 6. Dust the vegetables with flour. Let them sweat briefly.
7. 7. Deglaze the vegetables with broth.
8. 8. Return the meat to the pot. Season with salt and pepper.
9. 9. Let the stew simmer on low heat for about one and a half hours.
10. 10. Cook the rice according to the package instructions until al dente.
11. 11. Wash the chives. Shake them dry.
12. 12. Cut the chives into small rings.
13. 13. Stir the sour cream into the finished stew.
14. 14. Finally, taste the stew and adjust the seasoning if needed.
15. 15. Sprinkle the stew with the chive rings. Serve it together with the rice.

Nutrition per serving

• kcal: 602
• Protein: 40 g · Fett/Fat: 22 g · Carbs: 60 g