Fast goulash with pumpkin
Chop the onion coarsely.
Cut the pumpkin into cubes.
Heat the olive oil in a frying pan and fry onion and garlic gently.
Spoon the beef strips with paprika, thyme and some pepper through them and fry for three minutes.
Add the pumpkin, green beans, stock and tomato cubes.
Cover everything and roast the goulash in a maximum of half an hour.
Serve with brown rice or boiled potato.
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