Pumpkin with boiled meat. Pumpkin with meat in the oven

07.08.2019 Pasta, pasta, dumplings

Tender beef with sweet pumpkin, stewed with lots of onions, in my opinion, is one of the most delicious dishes that every housewife should know. The dish is budgetary, as onions and pumpkin are cheap. Look, this beautiful and tasty dish requires very few ingredients: beef, onions and pumpkin. Add black pepper and thyme from the spices.

Cut the beef into large pieces. Fatty beef is tastier with pumpkin, but the dietary option is also not bad. Place the washed cuts of beef in a saucepan.

Add the onion, sliced in half rings. My grandmother also taught that onions should be cut along the onion, and not across, as many housewives do. Surprisingly, sliced onions in this way are much tastier in a dish. (Remember, maybe you had such a story back from kindergarten, when you, looking at a floating "onion caterpillar" at a plate, barely hold back your gagging, and a strict teacher stands over you, controlling whether IT was eaten? horror.) With such a cut, the effect of "striped caterpillars" in the plate will not be.

Add vegetable oil and lightly sauté onion and beef, about 5 minutes. Thanks to this roast, you will get a beautiful, rich color of the finished dish. Then fill everything with water, about 1 liter and put to simmer over low heat until the meat is fully cooked.

When the meat is done, add the pumpkin, cut into large cubes. Try to place the pumpkin in a rich broth underneath the meat. Salt, add spices.

Cover the pot with a lid and leave to simmer for another 7-10 minutes. This time will be enough for a pumpkin.

Any side dish is suitable for such meat! Bon Appetit!

Pumpkin with meat is a very bright, aromatic and truly homemade dish. A special feature of this recipe is the addition of sour cream, it is she who binds together all the ingredients and makes the meat with pumpkin so delicious. My husband, despite his dislike for pumpkin, devoured this dish with great pleasure and praised it constantly.

Composition:

Meat (beef, veal or pork) - 600 g
Pumpkin - 400 g
Potatoes - 5-6 pieces
Carrots - 1 piece
Bulb onion - 1 piece
Sour cream - 200 g
Fresh herbs (coriander or parsley) - 1 bunch
Ground black pepper - to taste
Salt to taste

Preparation:

Let's start cooking by preparing food. Peel the onions and carrots. Grate the carrots and dice the onion.

Wash the pumpkin, peel and cut into large cubes. You can use frozen pumpkin.

Peel and dice the potatoes too. Rinse the sliced potatoes under cold running water to rinse off excess starch.

Rinse the meat, dry and cut into cubes. Use meat that you have removed from the refrigerator for cooking, so it will cook more evenly and will be juicier.

The products are prepared, you can proceed directly to the preparation of the dish. Heat some unscented vegetable oil in a frying pan and fry the onions and carrots in it for 10 minutes. The vegetables should brown a little.

Increase heat to maximum and add meat to sautéed vegetables. Fry the meat with stirring for 5 minutes, then add a glass of hot boiled water to the pan, cover the pan with a lid and simmer the meat. I used beef and cooked it for 40 minutes before adding the rest of the ingredients. If you are using veal or pork, then the cooking time should be shortened. If the water boils quickly, add a little more.

Then add the pumpkin and potatoes to the pan and simmer the stew for another 20 minutes. The total cooking time for meat in my case was 1 hour, vary this time depending on the type and quality of meat.

5 minutes before the end of cooking, add sour cream to the pan. To prevent sour cream from curdling, pre-mix it with 3-4 tbsp. spoons of hot boiled water.

Add salt, pepper, mix everything carefully and add finely chopped fresh herbs at the very end of cooking.

Mix everything again and remove from heat.

The beef with pumpkin is ready, serve hot in large bowls. When serving, sprinkle with chopped fresh herbs on the pumpkin ragout.

Bon Appetit!

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For a long time I was looking for a simple recipe for pumpkin with meat in the oven, but alas, nothing good was found. Either it was a pot roast, or complex recipes with stuffing, so I had to write the recipe myself. I didn't do any particularly difficult mental somersaults, but just took the most ordinary recipe for baked meat and entered pumpkin into it. With some trepidation, I took out the finished pumpkin with meat from the oven, asked my husband to try it. The reaction pleased me: instead of scattering in praises, my husband silently ate the entire portion and just silently took the second one. The verdict was this: delicious, but not enough pumpkin. So the next day I added double pumpkin. In the recipe, I will give the proportions for the required minimum, and then it's up to your choice - you can double the amount of pumpkin, and maybe even triple it.

Ingredients for 2 servings:

2 portions of pork (300-350 g),
500 grams of pumpkin (weight without seeds and skin),
1 medium onion
80 grams of cheese
5 tablespoons of mayonnaise
2 cloves of garlic
1 teaspoon of a mixture of "provencal herbs" or thyme,
3 tablespoons vegetable oil + oil for frying meat,
Salt, pepper to taste

Method of cooking pumpkin with meat in the oven

The algorithm of our actions will be similar to the one used for cooking meat in French. Have you ever done this at least once? Then it will be very easy for you.

Let's start with the pumpkin. It needs to be cut, cut off the skin and scraped out the seeds with fibers. Then cut into cubes or such triangular slices. The pieces should not be too small or too large. Thickness - no more than 0.5 centimeters. I even cut it a little thinner. Next, fold the pumpkin into a bowl. Grate two cloves of garlic there, sprinkle with ground pepper, dried herbs, add 3 tablespoons of oil, stir, cover and let stand so that the pumpkin absorbs the sauce. He will radically change her taste. Only a subtle pleasant aftertaste will remain pumpkin.

Next, let's move on to the meat. It must be rinsed, dried and beaten well with a special hammer. If you have not dried the meat, then cover it with a plastic bag, and then beat it off - then the meat will not splatter the whole kitchen.

You need to fry the meat in a hot skillet. This is the whole point - so that a crust forms on top, which will prevent the juice from flowing out, which means the meat will turn out to be especially tender. For these purposes, I use a stainless steel pan - it can be safely heated to high temperatures, which cannot be said about its Teflon counterparts.

4-5 minutes on one side, turn over and fry the same amount on the other.

Salt and pepper the already fried meat. Put in a baking dish. If you have ceramic, like mine, then you don't need to grease it - the meat won't stick.

Step two is frying the onions. It needs to be cut into half rings and then in half again - you get quarters. Fry until lightly golden, so that the characteristic smell of fried onions begins to be felt. Then place on top of the meat pieces.

Step three - cheese and mayonnaise. Yes, you can do without mayonnaise. For example, replacing it with sour cream. But my husband loves just such baked meat.

Three cheese on a grater. We spread the caps on the meat. Leave a little to sprinkle the pumpkin on top.

The last layer is pumpkin. We cover the whole meat with it. Sprinkle with cheese. Pour the oil remaining at the bottom of the bowl with pumpkin on top.

We put the pumpkin with meat in the oven, preheated to 180 degrees, to a medium level. We bake for 35-45 minutes. The time depends on how quickly the pumpkin is baked. Just in case, poke it with a fork. If it is soft, you can remove it from the oven.

Bon Appetit!

Recently I was tormented by the question: What to cook with pumpkin?

The pumpkin is huge, I decided to start bake pumpkin in the oven with meat... The pumpkin was 7 kg in weight, very fleshy inside, good. On a serving for 5 - 6 overeat it took ... only one-fifth of the pumpkin. And the meat is 5 large pieces. In this recipe for pumpkin with meat in the oven, there will be no exact proportions, it does not matter at all. As well as how you cut the meat - small pieces are fine too. However, as it turned out, pumpkin takes much longer to cook than meat, so the fact that mine was cut thickly and in large pieces prevented it from drying out. As my husband said, I arranged a holiday, the meat turned out to be divine!

For a pumpkin roast in the oven you will need:

Pumpkin, pork (I have a neck, a piece for each), garlic (I took 3 thick slices on a baking sheet), 1 huge tomato, maybe two, cheese 200 grams hard simpler, like Russian. You can take mayonnaise, I have not used it. And salt, pepper.

1. Wash the pumpkin. Peel the skin and pulp from the pumpkin. I neatly carved out a bite for both pumpkin head fun and food. We'll eat the rest too, there will be more to come pumpkin recipes with photos! Cut the pumpkin into slices. My squares of one and a half to two centimeters came out in triangles and so on, because the main task was not to spoil the pumpkin monster ahead of time. Arrange the pumpkin in one layer on a baking sheet. I baked on baking paper - I'm just too lazy to scrub the baking sheet later. You can brush with butter. But paper is more convenient, you don't need to grease it, it will turn out less high-calorie, but no less tasty.

2. Chop the garlic finely. Sprinkle half over the pumpkin. Sprinkle well with colored pepper and salt. Otherwise, the pumpkin will be sweet.

3. Place the meat on top, pre-salt it on both sides. If the meat is chunky, cut the pumpkin into smaller pieces.

4. Cut the tomato into thin slices. Sprinkle the remaining garlic over the top.

5. Rub a thick-thick layer of cheese. The case when a lot is not a little)

6. And in the oven at 190 degrees until golden brown and a little more. It took me more than an hour, the meat cooked faster, the pumpkin was crispy for a long time. I advise you to check the taste, I got very juicy meat and pumpkin just right - dense pieces, but not crunchy and not porridge. Better not to finish than to eat pumpkin puree)

The simplest pumpkin roast is ready! Fast and delicious!