Stew Pot with Pumpkin and Mince
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large onion (s)
- 800 g pumpkin (se), (Hokkaido pumpkin)
- 250 g minced beef
- 200 ml vegetable stock, instant
- 125 g tomato (s)
- 3 small spring onions
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) chili powder
- 3 stalks coriander, fresh
Print Recipe
Pin Recipe Instructions
- Dice the onion and fry it with the minced meat in a little oil. Cut the pumpkin (with the skin) into 2 cm pieces and add to the minced onion mixture. Braise everything together briefly. Add diced tomatoes and finely chopped green onions. Season to taste and deglaze with the stock. Put on the lid and simmer on a low flame for 15-20 minutes, until the pumpkin has reached the desired firmness. Possibly add a little more water in between. Just before serving, add the finely chopped coriander to the casserole and let it steep for a few minutes.
- Couscous, rice or bulgur go well with this.
- Annotation:
- The preparation in the tagine follows the same pattern - however, the onions and mince should be fried in a separate pan beforehand, as the heat in the tagine is not sufficient. When braising in the tagine, you don`t usually need to add more water.
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