"Moroccan" goulash

500 g Pumpkin

300 g pulp veal

4 potato tuber

1 apple

1 onions

2 glass water

1 Art. l. cream

1 Art. l. butter
Which oil to choose? we'll show

1 h. l. wheat flour

parsley

ground black pepper

sugar

salt

Slice the veal slices to 30 g, pepper and salt. Finely chop the onion, along with beef fry until golden brown.

Add the meat with onions browned flour and fry still 3 minutes.

Finely chop the apples, add the meat, pour the hot cream parts and water, simmer until cooked all.

Cut the pumpkin into large pieces and clear them from the seeds and peel.

Remove from the purified pumpkin and potato balls the size of a hazelnut, some balls simmered, some deep-frying, salt.

Post "Moroccan" goulash, issued the chopped herbs.