Cut the meat into approx. 40 – 50 g cubes, season with salt and pepper and fry well in olive oil. Then remove from the pot and add the onions, carrots and celery cut into nut-sized cubes. Roast the vegetables and tomato them with tomato paste. Add about 1/16 l of water and let it boil down again. Repeat this process a few times to get a nice dark color. Then deglaze with red wine and pour in the beef broth. Add the meat and spices, cover and cook slowly on the stove for about 1 hour. When the meat is cooked, remove it with a fork and strain the sauce. Now add the pumpkin cubes – cook briefly and then add the meat again. Serve the ragout on a plate or in a casserole dish with sour cream.
Preparation Tip:
As a side dish fit pumpkin spaetzle or pumpkin gnocchi. A recommended alternative is also pumpkin seed bread.
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