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Autumnal Pumpkin Skillet with Minced Meat | Hearty & Good
(0)
35 min
Quick
Gurkerl Küche
Eine wärmende österreichische Hausmannskost für den Spätsommer und Herbst: Saftiges Faschiertes trifft auf aromatischen Hokkaido-Kürbis, vollendet mit feinem Majoran, Kümmel und frischem Sauerrahm.
Ingredients
Preparation method
Preparation
Wash the Hokkaido pumpkin, halve it, remove the seeds with a spoon and cut the flesh into bite-sized, approx. 1.5 cm cubes. Peel and finely chop the onion and garlic cloves. Wash the parsley, shake dry and chop.
Cooking in the skillet
Heat the clarified butter in a large skillet. Add the mixed minced meat and sear vigorously over medium-high heat for 5 to 7 minutes until browned and crumbly.
Add the chopped onion and garlic to the minced meat and sauté for 2 to 3 minutes until translucent. Season with sweet paprika powder, marjoram, caraway seeds, salt and pepper, and mix well.
Chef's tip
Hokkaido pumpkin does not need to be peeled before cooking – the skin becomes wonderfully soft when simmered and adds vibrant color to the dish.
Serve with fresh rustic bread, bread rolls, or as a hearty side dish, boiled potatoes or rice.
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