Cassilde`s Pumpkin Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tartare or lean round beef
- 2 leeks
- 400 g tomatoes, chunky
- 1 pinch (s) sugar
- 0.5 liter ½ vegetable stock
- 400 g Hokkaido pumpkin (se)
- 1 clove garlic
- 1 teaspoon paprika powder, noble sweet
- oregano
- rosemary
- Thyme
- salt and pepper
- 1 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Cut the leek into half rings and cut the garlic into small pieces. The Hokkaido does not have to be peeled. Just wash it off, remove the stones and cut the pulp into small cubes. In terms of size, I had 1/2 medium pumpkin.
- Heat 1 tablespoon of sunflower oil in a saucepan and fry the tartare until it is nice and brown. Then add the leek and fry briefly. Now put the tomatoes, the garlic and the vegetable stock in the pot, add the sugar, paprika and the herbs (I only had dried herbs and put about 1 teaspoon of rosemary, 1 teaspoon of thyme and 1 teaspoon of oregano in it, depending on your taste you can but also take more or less - if you want to make the stew a little more soup-like, you can use more vegetable broth). Simmer in a closed pot for about 20 minutes, stirring occasionally.
- Now put the pumpkin cubes in the pot, stir in well and let simmer in the closed pot for about 15 minutes. The time depends on the type of pumpkin and the size of the cube. Shortly before the end of the cooking time, season the stew with salt and pepper. When the pumpkin is tender, the stew is ready.
- The stew has 770 kcal; 17 grams of fat; LF30: 19.75%
- Tip: The stew will definitely also taste very good with butternut or another pumpkin.
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