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Argentine Stew in Pumpkin Shell recipe
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To make Argentine Stew in Pumpkin Shell you will need
Ingredients
| 2 | pounds | Beef stew meat; cut in 1 1/2" cubes | | 1 | large | Onion; chopped | | 2 | | Garlic cloves; minced oil | | 2 | large | Tomatoes; chopped | | 1 | large | Green pepper; chopped Salt and pepper sugar | | 1 | cup | Dried apricots | | 3 | | White potato; peeled, diced | | 3 | | Sweet potatoes; peeled,diced | | 2 | cups | Beef stock | | 1 | medium | Pumpkin | | | Butter or margarine; melted use Parve or olive oil | | 1/4 | cups | Dry sherry | | 1 | can | Whole kernel corn (1lb) |
Instructions
Trim any excess fat from beef and cook with onion and garlic in oil until
meat is browned. Add tomatoes, green pepper, 1 T. salt, 1/2 t. black
pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover
and simmer for 1 1/2 hours.
Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy
membrane. Brush inside of pumpkin with melted butter and sprinkle lightly
with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin
shell.
Place shell in shallow pan and bake at 325F for one hour or until pumpkin
meat is tender. Place pumpkin in large bowl and ladle out stew, scooping
out some of pumpkin with each serving. Makes 6-8 servings.
Enjoy your Argentine Stew in Pumpkin Shell
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Mon 4 Aug 2008
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