Hokkaido – Stew Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 pumpkin (se) (Hokkaido)
- 1 kg minced meat, mixed
- 1 small onion (s), diced
- 1 cup crème fraîche (fresh with herbs)
- 1 bottle RAMA Cremefine for cooking
- 1 packet feta cheese (sheep cheese)
- oil
- Wine, white or bitter apple cider (with alcohol, fruity, but not sweet)
- salt and pepper
- possibly herbs
Print Recipe
Pin Recipe Instructions
- Sweat the onion in a little oil until translucent, then fry the minced meat until crumbly.
- Wash the Hokkaido pumpkin well, cut in half, core, dice and then add to the pan to chop. Sauté briefly, deglaze with wine or must and cover and let simmer until soft.
- Add Cremefine and fresh creme, season with salt and pepper, crumble the feta and sprinkle with a few herbs if necessary.
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