October 4, 2014 Maria Home page » Main courses » Meat dishes Views: 33727
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.
How to cook stewed pumpkin with meat - step-by-step recipe with photos
Ingredients:
Pumpkin – 600 g Pork – 600 g Onions – 1 pc. large size Garlic - 2 cloves Salt, ground pepper, any spices - to taste Vegetable oil - for frying
1. Remove the film from the pork and cut into medium pieces. Cut the thick skin off the pumpkin, remove the seeds and fibers and cut into large pieces. Peel the onion and garlic and cut into pieces.
2. Heat a frying pan with vegetable oil well and add the meat. Set the heat to high so that it can quickly fry on all sides until it turns golden brown. A quick fry will seal the fibers and retain all the juices in the pieces.
Note: you can stew pumpkin with meat not only in a frying pan, but also in a saucepan, wok, bake in pots in the oven, or cook in the microwave and slow cooker. In any case, the dish will be tasty, appetizing and healthy.
Tips for cooking pumpkin
How long to cook different types of pumpkin
As a rule, pumpkin is boiled to create complex dishes with it - soups, stews, or as an addition to boiled cereals. Pumpkin can be eaten raw, but cooking allows you to soften the pumpkin and emphasize its taste.
The cooking time is influenced by the type of pumpkin - a medium-sized elongated pumpkin (muscat variety) can be boiled, this is good for puree soups, because during cooking it will boil and will be easier to chop. Stretched pumpkin can be bought in season (in autumn), but should be stored for up to a week, since its sweet taste decreases very quickly. Round pumpkin (usually orange). It is large, moderately sweet, but it will also be stored longer. Hard-bark pumpkin is perfect for stews and porridges, as it requires long cooking. It takes some effort to clean and cut it, but in prepared dishes the pumpkin cubes will not lose their shape.
How long to cook pumpkin pieces in different gadgets
Throw the frozen pumpkin into boiling water without defrosting and cook for 20 minutes. Steam the pumpkin pieces in a slow cooker for 20 minutes. In a multicooker, cook the pumpkin with the lid closed on the “Baking” mode for 20 minutes. In a double boiler - 30 minutes. Cook pumpkin porridge for 25 minutes. For a child, cook the pumpkin until completely softened for 30-35 minutes, puree before serving.
How to quickly peel a pumpkin before cooking
The peel can make the flesh bitter, so it must be peeled off before cooking. To peel the pumpkin, you can use a sharp saw knife; it will cope with the peel better than usual. If the shape of the cubes is not important, then you can use the microwave: just put large pieces in the microwave for 3 minutes and during this time the pulp will become easy to separate from the peel.
Video recipe for stewed pumpkin with meat
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Pumpkin is a bright, tasty and healthy autumn vegetable that is widely used in cooking. They prepare desserts, sweets, drinks, jams, soups and main dishes. Pumpkin with meat is especially popular.
Stuffed pumpkin looks very original on the table, where the vegetable is both the main ingredient and the vessel for cooking. You can also cook roast or porridge directly in the pumpkin. This list can be extended indefinitely, so let’s move on to delicious and quick recipes.
Recipe 2, step by step: pork with potatoes and pumpkin
Baked pork with potatoes and pumpkin is a completely homemade recipe for a large family and/or for evening gatherings with old friends, not as a holiday dish, but as a dish for a small cozy company.
The products are the simplest; pork with potatoes and pumpkin does not require attention during preparation or time to prepare the products, which is very convenient.
Since practically no spices are used, the taste is very natural and organic.
The quantities and proportions of ingredients vary, so there is no point in specifying the exact amount of something. Be guided by your own taste.
- Pork. Both boneless and bone-in.
- Potato.
- Carrot.
- Pumpkin.
- Onion.
- Garlic.
- Bay leaf
- Salt.
- Freshly ground black pepper.
- Vegetable oil. 3 tbsp. spoons.
Peel the carrots and cut them into fairly large rings.
We clean the pumpkin from hard skin and seeds and also cut it into cubes with a side of 3-4 cm.
Cut the onion into large pieces. We also cut the garlic into fairly large pieces.
Peel the potatoes and cut them lengthwise into quarters.
Place all the chopped vegetables in a deep baking tray, add a little salt, black pepper, vegetable oil and mix so that all the pieces of vegetables are covered with oil.
Cut the pork into large pieces, add salt and pepper on both sides, etc. If you have a tenderizer, lightly beat it with a tenderizer.
We add the pork to the vegetables, lightly “burying” the pieces of pork into the vegetables. Add about 1 glass of water, a little less, to avoid burning. Place 2-3 bay leaves.
Cover the baking sheet very tightly with foil.
Place the baking sheet with meat and vegetables in an oven preheated to 180ºC. And we forget about it for about an hour and a half.
After an hour and a half, remove the baking sheet from the oven and remove the foil.
Place very hot on plates and serve immediately, sprinkled with chopped herbs.
Pumpkin with meat in the oven
Pumpkin with meat in the oven is a very simple and at the same time delicious homemade dish.
Ingredients:
- 400 g veal;
- 0.6 kg pumpkin;
- 1/3 tsp. ground coriander;
- 0.5 tsp ground paprika;
- 150 ml water;
- 50 ml vegetable oil;
- a pinch of salt and pepper.
Wash the pumpkin, peel it and cut it into medium rectangles. Heat the oil, add the vegetable and fry it until it turns brown.
Important! The crust kind of seals the vegetable, and it remains juicy after cooking.
Rinse a piece of veal with warm water, dry it with a napkin and cut into medium rectangular pieces. Place the meat in the same frying pan where the pumpkin was cooked and fry until nicely browned.
Place the pumpkin and meat in a bowl, season with spices and mix gently. Place the ingredients in a fireproof dish and add hot water. Bake the dish at 180 degrees for about an hour, after covering it with a sheet of foil.
After an hour, remove the foil and brown the contents for a quarter of an hour. This dish is served hot as a meal on its own.
How to cook porridge from pumpkin and millet
Products
Pumpkin - half a kilo Millet - 3 tablespoons Milk - 1 glass Honey - 1 tablespoon Butter - 2 tablespoons
Pumpkin porridge recipe
1. Grate the pumpkin pulp on a coarse grater. 2. Mix milk and butter, heat in a thick-walled saucepan, add pumpkin and simmer for 15 minutes. 3. Then add the washed millet, salt and honey. 4. Mix thoroughly and cook covered over low heat for another 10 minutes. Wrap the pan with the finished porridge in a towel and leave for 10 minutes.
This porridge recipe can be offered to both children and adults.
Manti with pumpkin and meat
Caucasian cuisine is very interesting, because... replete with unique authentic dishes. Today we will prepare manti with pumpkin and meat, which is traditionally steamed.
Ingredients (dough):
Ingredients (filling):
- 0.7 kg beef;
- 160 g onions;
- 300 g pumpkin;
- 40 g fresh dill;
- 1-2 pinches of salt and pepper;
- 50 ml vegetable oil (for lubrication).
To knead the dough, mix warm water with the egg, add salt and mix everything well with a whisk. Add sifted flour in parts, mixing well each time. As soon as the dough thickens, continue kneading it with your hands for 5-7 minutes. The dough should be elastic, dense and practically not stick to your hands. Wrap the bun in film and place it in the refrigerator while you prepare the filling.
Wash the pumpkin and beef and dry. We cut the products into arbitrary pieces and pass them through a meat grinder. Season the minced meat with spices, salt, add finely diced onions and chopped dill.
Advice! For cooking, you can use a double boiler, a multicooker or a special multi-level mantyshnitsa pan.
We take out the dough, roll it out into a sausage, which we divide into equal pieces. Roll each one into a round cake with a rolling pin. Place a little filling in the center and pinch the edges tightly, forming manti.
Lubricate the tray with the holes with vegetable oil. Place the pieces and cook over boiling water for half an hour. Place the finished manti on plates (5-7 pieces per serving), place pieces of butter on top and sprinkle with fresh herbs.
Boiled pumpkin for garnish
Products
Pumpkin - 1 kilogram Butter - 1 cube with a side of 3 centimeters White bread crumbs - 1.5 tablespoons Citric acid - a pinch Salt - 1 teaspoon
How to cook pumpkin for a side dish
1. Wash the pumpkin, dry it and remove the skin and seeds. 2. Pour water into the pan, cut the pumpkin and put it in the water, add salt - cook for 20 minutes. 3. Drain the water through a colander, return the pumpkin to the hot pan, add citric acid and stir. 4. Heat oil in a small-diameter frying pan, add crackers and heat through. 5. Place the pumpkin on a plate and pour oil dressing on top. Your side dish is ready!
Pumpkin in a slow cooker with meat and potatoes
The multicooker does an excellent job of stewing. Therefore, pumpkin in a slow cooker with meat will turn out incomparable.
Ingredients:
- 0.5 kg pork;
- 1 large carrot;
- 0.5 kg pumpkin pulp;
- 3 large potatoes;
- 2 onions;
- 4 tbsp. vegetable oil;
- 200 ml broth;
- a little salt and black pepper.
Today we are preparing not just meat, meat stew with pumpkin! To my surprise, such spices are used here that I would never even dream of putting them in! Interesting? I'm treating you! Try it!
How to cook pumpkin
You will need: 400 grams of pumpkin, water, salt
1. Wash the pumpkin and dry with a napkin. 2. Cut the pumpkin into 2-6 parts depending on its size, measure the required amount of pumpkin and peel it; pumpkin can have very hard skin, so in most cases it is convenient to use a sharp knife-saw. Place the remaining pumpkin in the refrigerator. 3. Remove seeds and pulp from the pumpkin, if any.
4. Pour water into a saucepan - one and a half times more volume than pumpkin (for example, for 300 grams of pumpkin 450 milliliters of water); put the pan on the fire. 5. Cut the pumpkin into cubes with a side of 2-3 centimeters. 6. Place the pumpkin in water and cook for 20 minutes after boiling. 7. Check the pumpkin for doneness - the pieces should be easily pierced with a fork; drain the water through a colander. 8. Place the pumpkin on a plate, add oil to taste, add salt and stir. Your pumpkin is cooked!
Recipe 7: How to Make Roast Pork in Pumpkin
- 1 pumpkin in the shape of a pot - round, not very large, 2 - 2.5 kg;
- 500 g of meat (pork with a little fat);
- 1 medium carrot;
- 1 onion;
- 5-7 small potatoes;
- Salt, ground black pepper;
- Water – 1.5 – 2 glasses.
First, let's prepare the filling. Peel and wash the onions and carrots; Finely chop the onion and start sautéing in a frying pan with sunflower oil. Stirring, cook the onion over low heat for 2-3 minutes.
Then add grated carrots to the onion and continue to sauté for a couple more minutes, stirring.
Cut the meat into small pieces and add to the vegetables.
After frying the meat until the color changes, pour water into the frying pan so that it covers the meat, add salt and pepper, cover with a lid and simmer for 15-20 minutes.
In the meantime, wash the pumpkin, carefully cut off the top to form a lid, and remove the seeds from the middle.
Peel, wash and cut the potatoes into medium-sized cubes. Add the potatoes to the meat with carrots and onions, and simmer together for another 10 minutes.
Place the pumpkin in a fireproof form or cast iron frying pan with 2-3 cm of water poured into the bottom.
Place the meat and vegetables along with the broth in a pumpkin pot.
Cover with a pumpkin “lid”.
And then we cover the top with foil, trying to make it more or less airtight.
Thanks to the broth inside, water outside and foil, the whole baked pumpkin and the roast in it turn out soft and juicy.
Place the entire composition - the mold with the pumpkin in it and foil on top - in the oven at 180C and bake for about an hour and a half.
You can check for doneness by piercing the pumpkin with a toothpick: if it’s soft, it’s ready!
Recipe 3: Oven-baked pumpkin with pork
- Pumpkin – 1.5 kg
- Potatoes - 5 pcs.
- Onion - 1 pc.
- Hard cheese - 100 g
- Butter - 80 g
- Pork – 200 g
- Spices
- Ketchup - 2 tbsp. l.
- Mayonnaise - 5 tbsp. l.
- Breading flakes - 2 tbsp. l.
- Sunflower oil (for frying) - 2 tbsp. l.
For this dish you need a small pumpkin (up to 2 kg). Peel the pumpkin and remove excess pulp.
Cut the pork into pieces. I do not cut it very finely so that the taste of pork can be felt in the dish.
Fry the meat with finely chopped onion. Lightly salt.
Cut the potatoes into cubes and also fry in sunflower oil. Salt, add spices (I add allspice and paprika).
Grate the cheese on a coarse grater.
Thoroughly grease the inside of the pumpkin with butter. Then we begin to layer the prepared ingredients.
Place potatoes on the bottom of the pumpkin, then meat, a little ketchup and mayonnaise. Again potatoes, meat, ketchup, mayonnaise.
The last layer is potatoes. Drizzle with mayonnaise. And be sure to put butter on top. Without oil, the dish will not be as rich and tasty!
Cover the top with a thick layer of cheese.
Now it's important! To prevent the cheese from sticking to the foil, sprinkle the top with homemade bread crumbs (not breadcrumbs!). I posted a recipe for making them. If you leave the cheese on the top layer, it will all end up on the foil... And the dish won’t look so beautiful!
Wrap the pumpkin in foil. Do not skimp on the foil - the juice and oil should not leak onto the sheet. Otherwise it will burn!
Place the pumpkin in the oven for 1.5 hours. I cook at 200˚. No need to look! It won't burn! Pumpkin takes a long time to cook. You will really like the result!
