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Pumpkin Skillet with Minced Meat | Hearty & Autumnal
(0)
45 min
Under an hour
Gurkerl Küche
Herzhafte österreichische Hausmannskost für den Herbst: Saftig angebratenes Faschiertes und aromatischer Hokkaido-Kürbis vereinen sich in einer sämigen Sauce mit Kümmel, Majoran und feinem Sauerrahm.
Preparation method
Preparation
Wash the Hokkaido pumpkin thoroughly, halve, deseed, and cut into bite-sized cubes of approx. 1.5–2 cm (there is no need to peel it). Peel and finely chop the onion and garlic. Wash the fresh parsley, shake dry, and chop finely.
Preheat the oven to 100 °C top/bottom heat to preheat the plates ideally before serving.
Searing & Cooking
Heat the clarified butter in a large pan. Add the minced meat and fry over high heat while stirring constantly until crumbly and golden brown.
Chef's tip
If you like, you can sprinkle the finished dish with some mountain cheese and bake in the oven at 200 °C for approx. 3–5 minutes until melted.
Hokkaido pumpkin does not need to be peeled – its skin becomes delightfully tender during cooking and retains a vibrant orange color.
Ingredients
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