Pumpkin stew.
Pumpkin stew, ingredients:
- 800 g of beef from the neck
- 3 red onion heads
- 2 cloves of garlic
- 1 carrot
- 1 hot fresh pepper
- salt, pepper, herbal seasoning, to taste
- 1 teaspoon red pepper, sweet
- half a teaspoon of hot pepper
- landing
- water
- 2 pumpkins
Pumpkin stew, preparation:
- Finely chop the onion, add hot fresh pepper, carrot and stew over low heat in oil.
- Then add the meat and stew for 15 minutes.
- Add salt, pepper, herbs, sweet and hot pepper and mix everything well and pour water.
- Simmer on low heat for about 2 hours and add chopped garlic near the end.
- Side dish to taste, macaroni, mashed potatoes or polenta.
This time, I decided to serve pumpkin as a side dish, namely roasted pumpkin in which I served the goulash.
- Wash 2 smaller pumpkins, cut lengthwise and remove seeds.
- Hollow out pumpkins - boil that hollowed part in a little water and make potage or leave it for a scone or rolls with pumpkin.
- Bake the cleaned pumpkin halves in the oven at 200 degrees for 20 minutes.
- Serve stew in baked and hot pumpkin halves.
- Pleasant.
Remark the hollowed-out part of the pumpkin is not needed for this dish, but don't throw it away. It is the most delicious part of the pumpkin, you can boil it in a little water, cool it and freeze it, so when you have time, surprise your family with some wonderful soup, potage or some pastry, salty or sweet.
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