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Pumpkin & Minced Meat Skillet | Hearty from the Oven
(0)
40 min
Under an hour
Gurkerl Küche
Ein wärmender Genuss für goldene Herbsttage: Saftiges Faschiertes und süßlich-aromatischer Hokkaido vereinen sich in der Pfanne mit feinen Gewürzen und werden im Backrohr mit kräftigem Bergkäse gratiniert. Herzhaft, unkompliziert und typisch österreichisch.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Wash the Hokkaido pumpkin thoroughly, halve, seed, and cut into bite-sized cubes (approx. 1.5–2 cm). Peel and finely chop the onion, peel and finely grate the garlic as well.
Searing & Cooking
Heat the clarified butter in an ovenproof skillet. Brown the minced meat over high heat until crumbly and browned all over. Add the onion and garlic and sauté briefly until translucent.
Stir in the tomato paste and roast briefly. Season with sweet paprika powder, caraway seeds, marjoram, salt, and pepper. Add the pumpkin cubes and pour in the beef broth. Simmer gently over medium heat for about 8–10 minutes until the pumpkin is tender-crisp.
Chef's tip
You don't need to peel the Hokkaido pumpkin – its skin becomes wonderfully soft when cooked and adds a beautiful splash of color to the skillet.
If you don't have an ovenproof skillet, simply transfer the mixture to a baking dish before sprinkling with Bergkäse.
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