for 4 people

Meat

	oil for frying
800 g	beef ragout
2 tsp	hot paprika
1 tsp	ground cumin
¾ tsp	salt
2	onions, thinly sliced
2	garlic cloves, squeezed
5 dl	meat bouillon

Vegetables

600 g	squash (e.g. red kuri), cut into approx. 2 cm pieces
100 g	sour single cream
½ bunch	flat-leaf parsley, finely chopped

How it's done

Meat

Heat a dash of oil in a cooking pot. Brown the meat in batches for approx. 4 mins. Remove, season, reduce the heat. Sauté the onions and garlic in the same pot for approx. 5 mins. Pour in the stock, bring to the boil. Reduce the heat, return the meat to the pot, cover and braise over a low heat for approx. 1½ hrs.

Vegetables

Add the squash to the meat, continue to cook (uncovered) for approx. 30 mins. Serve the goulash in deep bowls, top with the sour single cream and parsley.

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