A real autumn dish. I used to cook it only in autumn, when there were a lot of fresh vegetables and, most importantly, pumpkin. She is the Queen in this dish. Now vegetables, including pumpkin, are on sale all year round, but the status of autumn dishes for this roast remained. The number of products indicate very approximately, as it is-by eye and to your taste. It all depends on the dishes in which you will do and the number of eaters.
| Cook Time | 180 minutes |
| Servings |
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Instructions
- Slightly frozen meat cut into cubes a little bigger than the goulash. Add salt, pepper, mustard. You can add seasoning for pork.
- Mix thoroughly, even as if to massage the seasonings into the meat, put on the bottom of a thick-walled dish (ideally a cast-iron pan or duckling dish) and set aside. Meanwhile, wash and peel the vegetables. If dried fruits are too dry, soak them in warm water.
- Chop the onion into quarters and put on the meat.
- Next, put the potatoes, cut into small slices. Lightly season with salt and pepper. Sprinkle with sliced thin slices of garlic.
- Then put the carrots, cut into thin slices, and season a little. On top of the carrots, put the prunes cut into strips.
- Then put the pumpkin cut into small cubes and again a little salt and pepper. Sprinkle with raisins.
- From above all close cabbage, sliced checkers. A little salt.
- Then lubricate 3-4 spoons ketchup,
- Put a few pieces of butter the size of a walnut. Put the pan in a low-heat oven for 1.5-2 hours.
- When serving, turn the roast onto a dish so that the meat is on top (this is a photo from the previous cooking). It is possible to impose on plates a shovel, capturing all layers, but it is quite difficult to carry out.
- And you can just mix everything.
- It is very tasty, juicy, fragrant.
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