Beef and Pumpkin Stew

Ingredients

• 300 g onions
• 500 g pumpkin (e.g., muskmelon pumpkin)
• 600 g veal
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• Sweet Paprika Powder
• 15 g spelt whole‑grain flour (1 tbsp)
• 600 ml beef broth
• 250 g Wild rice blend
• 20 g chives (1 bunch)
• 150 g sour cream (10% fat)

Instructions

1. 1.

   Peel onions and pumpkin, remove seeds. Dice onions and pumpkin.

2. 2.

   Rinse veal under cold water, pat dry and cut into bite‑sized pieces. Heat oil in a pan. Brown the meat all over. Season with salt, pepper and paprika, remove and set aside. Sauté onion and pumpkin cubes in the pan fat, dust with flour, stir briefly, then deglaze with broth. Return the meat to the pot, season again, and simmer gently for about 1½ hours.

3. 3.

   Meanwhile cook the rice according to package instructions until al dente. Wash chives, shake dry, and cut into small rings.