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Pumpkin & Minced Meat Skillet with Sour Cream | Quick Autumn Delight
(0)
25 min
Quick
Knuspr-Küche
Deftig, herbstlich und in nur 25 Minuten auf dem Tisch: Zarter Hokkaido-Kürbis trifft auf saftig angebratenes Rinderhackfleisch, verfeinert mit aromatischer Gemüsebrühe, frischer Petersilie und cremigen Schmand-Klecksen. Das perfekte Feierabendgericht für den goldenen Herbst!
Preparation method
Preparation
Thoroughly wash the Hokkaido pumpkin (no need to peel it), halve it, scrape out the seeds with a spoon, and cut the flesh into bite-sized cubes of approx. 1.5 cm. Finely dice the yellow onion and garlic cloves. Wash the fresh parsley, shake dry, and finely chop.
Browning & Simmering
Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the ground beef and fry for about 4–5 minutes, breaking it up, until browned all over. Season with a little salt and ground black pepper.
Add the diced onion and garlic to the pan with the ground beef and sauté for about 2 minutes until translucent. Stir in the tomato paste and roast briefly to unleash subtle roasted aromas. Stir in the sweet paprika powder briefly.
Chef's tip
Hokkaido pumpkin is the ideal pumpkin for pan dishes, as its skin becomes wonderfully soft when cooked and does not need to be peeled. For even and quick cooking, the cubes should be cut as uniformly as possible (approx. 1.5 cm).
A fresh, crusty farmhouse bread or crusty loaf goes wonderfully with this to mop up the creamy sour cream sauce.
30 min
Under an hour
