Salad with beef and pumpkin In the second half of winter with pleasure I use a pumpkin when cooking, both desserts and second dishes, it's time and salad. This salad can compete with the second dish, I offer to serve either warm, or room temperature, if desired. Many things have been written about the benefits of pumpkin, there is a lot of carotene, potassium, baked improves the heart's robot, strengthens blood vessels, relieves swelling, and nutmeg - a stimulating and tonic. This dish combines three colors - orange pumpkin, red sauce and yellow corn, the starchy base of which should soften the spicy sauce. Bon Appetit!
Ingredients:- Veal 400g
- Pumpkin 400 g
- Sour cream 100 g
- Tomato paste 50g
- Canned corn 100 g
- Salt 2 pinch
- Pepper black ground 2 pinch
- Sunflower refined oil 1 tbsp. l.
- Nutmeg ground 0.5 tsp.
- Onion purple 1 pc.
- Green onion 0.25 bunch
- Rukkola 0.25 bundle
- Step 1 For the basis we use veal (beef), corn and baked pumpkin.
- Step 2 Grind the veal (beef), add the spices - salt, pepper.
- Step 3 Mince the fry in a hot skillet with a minimum amount of oil, periodically stir and break the breasts.
- Step 4 Bake the pumpkin at 200-220 ° C for 30 minutes. I usually bake slices, not removing the skin.
- Step 5 Prepare the sauce: mix sour cream with tomato paste, nutmeg, freshly ground pepper.
- Step 6 We cool the cooled pumpkin with cubes, triangles.
- Step 7 Red onions finely chopped.
- Step 8 Connect the meat and 3/4 of the pumpkin.
- Step 9 Add the onion and sauce to the pumpkin-meat mixture, mix it, add the remaining pumpkin, so the pieces will preserve the natural color.
- Step 10 Put the salad in a ring, sprinkle it with corn, greens. Bon appetit!