Styria Beef Stewed Goulash

Cut the meat into approx. 50 g cubes. (Per serving 5 pcs.) Finely chop the onions and roast them in sunflower oil until golden brown. Add the tomato paste and also the paprika. Deglaze with red wine and add beef broth. Bring to a boil and add the meat. Add the rubbed herbs and chopped spices as well as the grated lemon and the bay leaf and simmer slowly (with the lid on) until the meat is tender. Season to taste and, if necessary, bind with cornstarch.For the pumpkin sticks: cut pumpkin into 2 cm x 5 cm sticks and coat with a little grainy mustard. Season with salt and pepper and coat in flour, egg and a mixture of breadcrumbs and pumpkin seeds. Fry in the peanut oil until floating. Serve the goulash and arrange in a pleasing way with pumpkin sticks.

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