Vintner's Minced Meat Stew with Pumpkin | Quick Autumn Cooking

Thoroughly wash the Hokkaido pumpkin, remove the seeds, and cut into bite-sized cubes of approx. 1.5 cm (the skin can be left on). Peel and finely dice the onion and garlic cloves. Wash the parsley, shake dry, and chop.

Heat the rapeseed oil in a large braising pot or deep pan. Add the mixed minced meat and fry over high heat for about 5 minutes until crumbly and golden brown. Season with a pinch of salt and freshly ground pepper.

Add the diced onion and garlic to the minced meat and sauté for about 2–3 minutes until translucent. Then stir in the tomato paste and roast briefly until fragrant. Stir in sweet paprika and dried marjoram.