Cut meat into goulash cubes and roast in fat until brown. Fry onions with crushed garlic clove, cut peppers and sliced tomatoes separately, add to meat.
Add greens, chopped celery and spices, pour wine and clear soup and simmer the dish for about 60 minutes at medium heat. Add diced potatoes, pumpkin and apples, after 15 min add corn kernels, peaches and grapes, just before finishing stir in cooked long grain rice. Season the carbonada and serve it in a casserole or in a hollowed out pumpkin half.
Variation: omit long-grain rice, offer separately to the carbonada.
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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