Stewed pumpkin with meat. Beef with pumpkin and porcini mushrooms, stewed in beer Meat stew with pumpkin recipe

Friends, greetings! Today we are waiting for stewed pumpkin with meat - a real delicacy for people who are satisfied with the combination of “tasty-healthy-simple”, without any tsetse fly wings torn off during the mating season, and without the dried thoughts of purple squid.

All my adult life I have avoided pumpkin and dishes with it, with the possible exception of pancakes. Do you remember that special-tasting millet-rice porridge in milk with pieces of pumpkin that your mother tried to stuff you with, succumbing to the fashion for healthy eating? My husband and I’s mothers agreed on this, instilling in both of us an aversion to pumpkin.

How much we have lost! Pumpkin is an absolutely awesome vegetable when stewed and baked, which does not require the addition of sugar and milk. The unique consistency and characteristic pumpkin flavor combined with meat and friendly vegetables is something!

Unfortunately, I made this conclusion only this year, having grown these same pumpkins with my own hands. Now I desperately regret that I planted less - next season I will make up for lost time and master new recipes with pumpkin.

To create stewed pumpkin with meat, we will need:

Pumpkin, peeled and seeds removed - approximately 1 kg
600 g pork
2 onions
1 large tomato
2-3 cloves of garlic
Ground black pepper
2 tbsp. tablespoons vegetable oil for frying

Stewed pumpkin with meat, recipe:

Any container with a relatively thick bottom is suitable for stewing - for me it’s a heavy Tefal frying pan with a lid.

Cut the pork and onion into cubes of arbitrary size and fry in oil over medium heat for several minutes until the meat has a light golden crust.

We cut the pumpkin into small slices about 5 mm thick, salt it on top properly, cover it with a lid, reduce the heat to low and wait 10-15 minutes until the pumpkin releases juice under the influence of salt.

We also cut the tomato into cubes and add it to the pumpkin with meat, mix, simmer for another 10-15 minutes, turning up the heat a little (if the tomato-pumpkin juice boils away quickly even under the lid, you can add just a little water).

Chop the garlic into pieces of arbitrary shape and size, add to the frying pan, pepper, mix again and, if the pumpkin is already completely soft, turn off. Let it brew with the lid closed for five minutes.

Stewed pumpkin with meat is ready! It’s very good to serve it hot with ice-cold sour cream – mmm, incredible pleasure (IMHO, of course)!

We invite you to prepare a tender beef stew with pumpkin and other vegetables. During the cooking process we do not use vegetable oil, we omit the frying process, we achieve a rich aroma and taste by stewing the dish for a long time. Do not forget, of course, about adding various spices and spices that enrich the taste of meat; barberry, thyme, dry paprika, and garlic are perfect here. Since the finished dish contains pumpkin and other vegetables, you can serve the dish yourself; you can add fresh vegetables and herbs, and homemade pita bread.

We will cook this dish on the stove in a saucepan, but you can also cook it very tasty in the oven. In the pots you will get delicious meat with tender pieces of pumpkin and other vegetables. Garlic and other spices will add piquancy to the dish.

Taste Info Meat main courses

Ingredients

450-550 grams of beef;
300-350 grams of pumpkin;
2 onions;
2-3 carrots;
Bay leaf;
barberry;
granulated garlic;
dry paprika;
salt;
pepper;
thyme;
peppercorns.

How to cook pumpkin stew with beef

First of all, let's prepare the vegetables, take the onion, peel it, cut it into half rings, the thickness should be medium. During the long simmering process, the onion will become soft and almost melt.

We clean the carrots and cut them into round slices.

Rinse a good piece of meat under running cool water, dry the meat with a kitchen towel, and cut into medium pieces. It is important to remove all the veins from the meat; it is better to use young beef, it is softer and cooks faster.

Take a pan of suitable volume, add vegetables and meat.

We take spices, adjust the quantity to suit your taste, throw all the spices into the pan.

Season everything with salt and pepper.

Pour in warm water; the water should slightly cover the meat and vegetables. We place the pan on the top heat, after boiling, reduce the heat, the fire should be as low as possible. At the very beginning, after boiling, watch the pan and remove all the foam. Simmer the meat and vegetables under the lid for two hours.

We take our pumpkin, peel it from the hard skin, cut it into large cubes. After two hours of stewing the meat, add the pumpkin to the pan and simmer for another 15 minutes. We taste a little gravy and meat, add spices if necessary.

Serve the stewed beef with pumpkin to the table. The dish can be varied; when stewing, you can add tomato juice or tomato paste to the pan, or add a tablespoon of sour cream.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “little ones” have always been considered more fashionable, it’s worth taking a closer look at the range of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of prickliness, impact on the interior are just a few of the parameters by which you can choose them. In this article we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

Sponge cake with chocolate cream - light, fluffy and airy, with delicate fudge cream based on milk powder, cocoa and cream. It takes very little time to prepare this dessert, and the ingredients are simple, inexpensive and accessible. Homemade cakes for evening tea are pleasant and cozy moments in life that any housewife can organize for her family or friends. You can replace the coconut flakes in this recipe with toasted walnuts.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began growing crocuses 500 years before our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the harbingers of spring next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, flowering times may vary depending on the species and varieties. This article is dedicated to the earliest varieties of crocuses, which bloom in late March and early April.

Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, microelements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it’s hard not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant supervision. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then sprinkled with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

Prepare the ingredients.

Wash the beef, dry it with paper towels, cut off the membranes from the meat and cut into small cubes.
In a frying pan, heat a little (about 1 tbsp) butter along with vegetable oil.
Place the meat in a hot frying pan (so that it lies in one layer in the pan).
And quickly fry first on one side until golden brown, then turn over and fry on the other side.

Advice. When frying meat, we seal the meat juices inside each piece, so it is better not to put a full frying pan of meat (otherwise it will stew in its own juices), but to fry it in parts in a very hot frying pan.

Transfer the fried meat to a thick-bottomed stewing pan.

Peel the onion and cut into half rings.
Add onion to the meat, add a piece of butter (about 30 g), and fry, stirring, over medium heat for about 5 minutes.

Pour beer over the meat, add bay leaf and about a teaspoon of sugar.

Simmer at low simmer for about 2 hours, until the meat is completely soft (if necessary, as the liquid boils, you can add a little water).

Tip 1. The original recipe suggests using dark beer. It is better to take those varieties that are not bitter (otherwise, beer will add bitterness to the entire dish). But the best option, in my opinion, is to use light, unfiltered (live) beer. It will give the dish a pleasant bready aroma, and certainly will not be bitter, unlike the dark one. There is absolutely no alcohol left in the finished dish - it is all evaporated.

Tip 2. I had fairly lean beef, so I added diced and lightly fried bacon to the meat. It is better to take bacon as a whole block, rather than in slices. because it tastes better. And chopped bacon is usually too salty - you should definitely taste the dish so as not to oversalt.

Tip 3. The meat can be stewed on the stove over low heat, or in the oven at 180°C.

Thaw the mushrooms, rinse and place in a colander to drain excess liquid.
Heat a tablespoon of oil (a little butter and vegetable) in a frying pan.
Add the mushrooms, add a little salt and fry until the moisture evaporates, about 5 minutes.
Add mushrooms to the meat.

Wash the carrots, peel them, cut them into strips, put them in a saucepan and stir (I used baby carrots).

Meat dishes prepared with the addition of pumpkin have an unusual, slightly sweet taste. To create them, it is advisable to use only fresh, high-quality products. Any type of meat is suitable for these purposes, but experts recommend using lean pork. It turns out more tender and juicy than beef or lamb, and not as dry as chicken fillet.

To give a pumpkin dish with meat a completely different taste, potatoes, zucchini, bell peppers, green peas and other vegetables are added to it. And to enhance the aroma, various dried herbs and spices are usually used.

Pork stew

This hearty and tasty dish is perfect for a family dinner. It is prepared from simple and easily accessible ingredients, which can be purchased at any modern grocery store. For your family to try this stew, you will need:

A kilo of pork pulp.
150 grams of bacon.
4 large potatoes.
800 grams of pumpkin.
Large onion.
3 cloves of garlic.
5 tomatoes.
Vegetable oil, salt and spices.

You need to start preparing this hot pumpkin and meat dish by processing the pork. It is washed, dried, cut into not too small cubes, salted, sprinkled with spices and put aside for a while.

In a deep saucepan, at the bottom of which there is a little vegetable fat, and transfer to a clean plate. Pieces of marinated meat are sent into the released oil. The pork is then combined with bacon. And chopped onions, garlic and tomatoes are placed in a saucepan. Vegetables are poured into a glass of water and mixed with bacon and meat. All this is stewed under the lid for ten minutes. After this, potato pieces and chopped pumpkin are added to a common bowl. All this is cooked for another half hour, and then added some salt and removed from the stove.

Pumpkin stewed with pork and green peas

This simple and healthy stew has a relatively low calorie content. Therefore, it can be offered to those who watch their own figure. To prepare a similar dish of pumpkin with meat, you will need:

200 grams of frozen green peas.
Half a kilo of lean pork.
300 grams of peeled pumpkin.
A couple of large onions.
A glass of water or broth.

The washed, dried and chopped meat is placed on a heated frying pan, greased with vegetable fat, and fried until the color changes. Then it is salted, sprinkled with ground pepper, poured with half a glass of water or broth and simmered under a lid over low heat for twenty minutes, remembering to periodically replenish the evaporating liquid. Once the pork is soft enough, it is lightly browned and mixed with onion half rings. After a few minutes, add pieces of pumpkin and a little salt. Then green peas, previously scalded with boiling water, are added to a common bowl and heated together over low heat.

Casserole with minced meat

This simple but very interesting second dish with pumpkin and meat is distinguished by its aesthetic appearance. Therefore, it can become a decoration for any holiday. To prepare it you will need:

Half a kilo of pumpkin.
600 grams of minced pork and beef.
Onion.
40 grams of butter.
A couple of cloves of garlic.
4 large tomatoes.
200 milliliters chicken broth.
100 grams of Russian cheese.
Vegetable oil, sugar, salt and ground pepper.

It is advisable to start preparing this pumpkin dish with meat by creating the sauce. To do this, place chopped tomatoes in an oiled frying pan and simmer them for ten minutes. As soon as the liquid released from the tomatoes has evaporated, add salt, sweeten them, pepper them and remove them from the stove. In a separate frying pan, fry onions, chopped garlic and minced meat. Tomatoes, broth and butter are added to the meat mass. The resulting sauce is poured into a heat-resistant form, on the bottom of which pumpkin slices are already laid. All this is sent to a preheated oven and baked at 180 degrees for forty-five minutes. Shortly before the process is completed, the dish is sprinkled with grated cheese.

Stuffed pumpkin

This interesting treat does not need additional side dishes. It is served directly inside the baked vegetable, covered with the cut off top. To prepare this pumpkin dish with meat in the oven you will need:

200 grams of pork pulp.
Whole pumpkin.
Medium carrot.
Large onion.
A couple of large spoons of tomato paste.
A pinch of coriander.
Salt, vegetable oil and ground pepper.

In a frying pan, greased with heated vegetable fat, fry chopped onions and chopped meat. After a couple of minutes, add grated carrots, salt, coriander, pepper and tomato paste. Mix everything thoroughly and continue to simmer over low heat. Then the resulting mass is placed inside the pumpkin, freed from the pulp. The stuffed vegetable is covered with the cut off top, greased with vegetable fat, wrapped in foil and sent to a warm oven. Cook the pumpkin at 180 degrees for at least an hour.

Fragrant soup

We draw your attention to another interesting recipe that allows you to prepare a delicious pumpkin dish with meat. This hearty soup is ideal for both adults and children. Therefore, he can add variety to the family menu. To cook such a dinner, you need to take:

150 grams of onions and carrots.
Half a kilo of beef tenderloin.
500 grams of pumpkin.
Half a kilo of potatoes.
200 grams of celery stalks.
Salt, vegetable oil, herbs and ground pepper.

Onions and carrots are fried in vegetable fat. As soon as they are slightly browned, finely chopped beef is added to them and simmered all together for forty minutes, adding boiled water to the vegetables and meat as necessary. Then put celery, pumpkin pieces and potato cubes into a common pan. All this is poured with two liters of water, salted, peppered and cooked until the ingredients are soft. The finished soup is poured into bowls and sprinkled with chopped herbs.

Pumpkin stuffed with rice and minced pork

This beautiful and tasty treat will be a great addition to any feast. It will fill the room with unforgettable aromas and create a festive mood. To bake a pumpkin dish with meat, you will need:

A kilo of pork.
100 grams of rice.
A couple of carrots.
2.5 kilograms of pumpkin.
Canned pineapple.
Half a kilo of bell pepper.
Salt, spices and vegetable oil.

In one pan, mix fried pork, sautéed vegetables (bell peppers, pineapple and carrots), salt, spices and a little water. All this is sent to the stove and simmered over low heat until all the ingredients are half cooked. Then the vegetables and meat are mixed with pre-soaked rice and placed inside the pumpkin, which has previously been freed from the pulp. All this is sent to a warm oven and cooked at 200 degrees for about two hours. Of course, you can make this pumpkin dish without meat. But then it won’t be as satisfying and flavorful.

Chicken cream soup

This unusual first dish has a pleasant taste, bright color and pronounced smoked aroma. To prepare it you will need:

300 grams of chicken fillet.
Half a kilo of pumpkin.
140 grams of smoked bacon.
A liter of chicken broth.
A couple of carrots.
Large onion.
Olive oil, salt and parsley.

In a thick-walled pan with a little vegetable fat at the bottom, fry chopped chicken fillet and chopped onion. After a few minutes, pieces of pumpkin and chopped carrots are added there. All this is poured with broth and cooked until all the ingredients are ready. Then add some salt to the soup, puree it using a blender, return it to the pan, heat it up and put it on plates. Add slices of toasted bacon and chopped parsley to each serving. If desired, prepared with chicken seasoned with fresh sour cream.