Hokkaido Minced Meat Casserole with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Hokkaido pumpkin (se), approx. kg
- 250 g round beef
- 1 large onion (s)
- 1 can tomato (s), peeled
- 250 ml tomato juice
- 300 g Emmentaler, sliced
- 2 tablespoon rapeseed oil
- salt and pepper
- Paprika powder
- oregano
- thyme
- basil
- soy sauce
- 1 teaspoon, heaped broth, granulated
Print Recipe
Pin Recipe Instructions
- Wash the Hokkaido pumpkin, cut in half, scrape out the seeds and cut the pumpkin into smaller pieces, no thicker than 1 cm.
- Fry the minced meat in rapeseed oil. Add the chopped onion and sauté until translucent. Puree the canned tomatoes and add them with the tomato juice. Season well with the spices and simmer for about 5 minutes.
- Grease a shape. Pour in some minced meat sauce. Cover with some of the pumpkin pieces. Pour some minced meat sauce over it. Cover with a little cheese and repeat until all the ingredients are used up. Finish with a layer of cheese. Baked in the oven at 175 degrees for 50 minutes on the lowest rail.
- Endive salad goes well with it.
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