Pumpkin in the Oven

Pumpkin stuffed with meat, potatoes, mushrooms. Oven baked pumpkin is a spectacular, aromatic, wonderful holiday dish.

Ingredients

• Pumpkin – 5.4 kg
• Beef pulp (sirloin) – 500 g
• Potatoes – 1 kg
• Champignon mushrooms – 500 g
• Onions – 3 pcs.
• Sour cream – 4 tbsp
• Cheese – 225 g
• Vegetable oil for frying – 50-80 ml
• Salt – 1.5-2 tbsp
• Ground black pepper – 1 teaspoon.

Directions

1. Wash the pumpkin, check the surface – it should be smooth, intact, no damage, no white spots. Wipe dry. Cut off the lid evenly and beautifully – such that a very large spoon fits into the hole. Remove seeds and fibers. Peel the onions, wash the mushrooms. Cut the onion into cubes, cut the mushrooms into quarters.

   

2. Cut the meat into small cubes. Fry the meat in hot oil over high heat until a crust forms, stir often. Put the fried meat in a bowl.
3. Fry the onions in the same oil, add the mushrooms. Fry over high heat, stirring often, until the liquid evaporates. Put in a bowl.
4. Peel potatoes, cut into cubes. Put half of the meat on the bottom of the pumpkin, put part of the potatoes on top, part of the mushrooms. So, in layers, lay out all the ingredients.
5. Add salt, pepper, pour boiling water, not to the end, do not add about 3 cm.
6. Put the sour cream, cover, put the pumpkin on a baking sheet. If the pumpkin is large, you can pour water on the baking sheet itself, top up if necessary.

   

7. Preheat the oven to 220 degrees. Put the pumpkin in the oven and bake until the potatoes are tender. Willingness to check as usual – take the pumpkin out of the oven, taste the potatoes are ready and bake further.
8. When the potatoes are done, sprinkle the top with grated cheese and bake the pumpkin in the oven until golden brown. Cover, let it brew.

Bon appetit