Pumpkin Beef Goulash

• 1-1/2 pound Stewing Beef, Cut In 1 To 2-inch Cubes
• 3 Tablespoons Hungarian Sweet Paprika
• 1 Tablespoon Hungarian Hot Paprika, Optional
• 1 teaspoon Sea Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 Tablespoons Vegetable Oil
• 1-1/2 whole Medium Onions, Sliced Into Strips
• 2 cups Low Sodium Chicken Broth
• 1 cup Canned Pure Pumpkin
• 2 cloves Garlic, Minced
• 1/2 teaspoons Dried Thyme
• 1 whole Bay Leaf
• 3/4 pounds Egg Noodles, Cooked And Tossed In A Couple Tablespoons Butter Or Oil

1. Sprinkle cubed beef with paprika, salt, and pepper and turn to coat evenly. Heat the oil in a large pot over medium-high heat and sear beef cubes, turning cubes to brown the major surfaces. (If excess paprika has burned on the bottom of the pot, remove cooked beef to the side, deglaze the hot pot with cool water and scrape up any burned bits. Rinse and wipe dry, then return beef to pot.)
2. To the seared beef, add the sliced onions, chicken broth, pumpkin, garlic, thyme, and bay leaf. Cover and simmer on low heat for 1 1/2 to 2 hours, until beef is very tender. Scoop beef and onions out of the broth and cover to keep warm; discard bay leaf. Heat remaining broth to boiling and reduce until it resembles more of a thick sauce. Return beef and onions to pot, stirring to coat with sauce, and adjust seasoning with more salt and pepper as needed. Serve over egg noodles.

stewing beef, hungarian sweet paprika, paprika, salt, freshly ground black pepper, vegetable oil, onions, chicken broth, pumpkin, garlic, thyme, bay leaf, egg noodles

Taken from tastykitchen.com/recipes/soups/pumpkin-beef-goulash/ (may not work)