Serving can be both portioned and general - it all depends on the size of the pumpkin. The baking time also depends on the type of pumpkin. Focus on your pumpkin.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Vegetables / Beef / Pumpkin / Beef Tenderloin
Dish: Hot dishes / Stew
Cuisine geography: Argentinian
- Pumpkin - 1 Piece (about a kilogram and a half)
- Beef - 400 Grams (good pulp)
- Onion - 1 Piece
- Batat - 1 Piece
- Sweet Pepper - 2 Pieces
- Cherry Tomatoes - 8-10 Pieces
- Canned corn - 200 Grams
- Garlic - 4 Cloves
- Vegetable oil - 1 tbsp. the spoon
- Ghee butter - 1 tbsp. the spoon
- Broth - 200 Milliliters
- Oregano - 1 Teaspoon
- Ground paprika - 1 teaspoon
- Hot pepper - To taste
- Black Pepper - To taste
How to cook "Argentinean beef stew in pumpkin with vegetables"
Cut the pumpkin (I had a butternut) and clean the inside, leaving a layer of pulp about two centimeters. It turns out to be an excellent "pot"! Brush the pumpkin with oil and bake in the oven until softening.
Cut the beef into pieces and fry in a mixture of ghee and vegetable oil until golden brown. Add the diced onion and sauté until golden.
Add medium-sized sweet potatoes to the meat and fry until crisp. Add bell peppers, fry everything together. Then add the tomato halves and corn. Sprinkle with salt and pepper, add spices, stir and heat for a couple of minutes. Pour in the broth and simmer for 5 minutes.
Spoon the stew into the pumpkin, filling to the top. Pour in the broth from the skillet and add a little water, if necessary, so that the liquid level is slightly below the rim of the pumpkin. Wrap the pumpkin in foil and send to the oven preheated to 180 degrees, bake until the pumpkin is soft.
Serve the pumpkin hot, slicing and serving together on plates.