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🍽️ Creamy Potato and Pumpkin Puree with Tender Beef Goulash

481 kcal · 30 min · 4 servings

Creamy Potato and Pumpkin Puree with Tender Beef Goulash Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the beef goulash under running water and pat it completely dry with a kitchen towel.
  2. 2. Place the meat in a pot and cover it with enough water.
  3. 3. Bring the water to a boil.
  4. 4. Reduce the heat, cover the pot, and let the meat simmer gently for about 2 hours.
  5. 5. Add some hot water occasionally if the pot starts to dry out.
  6. 6. Wash the potatoes, peel them, and cut them into coarse cubes.
  7. 7. Peel the pumpkin, remove the seeds, and cut the flesh into cubes as well.
  8. 8. Add the potato and pumpkin cubes to the pot when about 25 minutes of cooking time remain.
  9. 9. Let the vegetable cook together with the meat.
  10. 10. Drain the meat and vegetables, but keep the cooking liquid (broth) reserved.
  11. 11. Puree the meat and vegetables finely or cut them into small pieces, depending on your preference.
  12. 12. Reserve one single portion for immediate consumption.
  13. 13. Stir about one teaspoon of butter into the reserved portion.
  14. 14. Serve this portion lukewarm.
  15. 15. Let the remaining puree cool down quickly, for example by placing the pot in a cold water bath.
  16. 16. Freeze the cooled puree in individual portions.
  17. 17. When you thaw and reheat the puree later, stir in fresh butter each time.

Nutrition per serving