in the kitchen

in the kitchen

Sunday, November 22, 2009

A Final Tribute to Autumn

Indian Summer Goulash (Pumpkin Goulash)

1 ¾ lbs pumpkin or winter squash
2 Tablespoons olive oil
1 large sweet onion, cut into large dice
1 clove of garlic, pressed
2 medium potatoes, cubed
1 red pepper, cut into large dice
1 orange pepper, cut into large dice
1 tablespoon ketchup
1 ¾ cups vegetable or beef stock
1 bay leaf
¼  teaspoon caraway seeds
6 tablespoons paprika
¼ cup balsamic vinegar
zest from ½ lemon

Peel and remove seeds from pumpkin/squash and cut into cubes.  In a large stockpot, sauté onions in hot oil until transparent. Add garlic, sauté for 1 minute longer.  Add pumpkin, potatoes, peppers, and ketchup.  Add stock and stir well.  Add bay leaf, caraway seeds, paprika, salt and pepper.  Let simmer for 20 minutes.  Remove about 1/3 of the vegetable mixture and puree until smooth (like applesauce).  Stir back together with the original mixture; add balsamic vinegar and lemon zest.  Stir well.  Additional salt may be added to taste.  Serve over rice, pasta, spaetzle, or with crusty bread.

Hints: This is a rich dish. You could use less paprika to make it a bit less potent, especially if there will be leftovers as the flavors intensify over night. You could also add your favorite sausage, beef cubes, chicken or turkey for a non-vegetarian version. Hey! what about buffalo?!

This recipe was recently created by Amy with a bit of help from an Austrian website and me. We really liked it, even Scott who thinks "meal" and "meat" have 3 common letters for a reason, felt satisfied and full. The next day, I had it for lunch and it was pretty potent, but I enjoy potent. 

1 comment:

  1. I almost forgot about this.....I have to make it again!