This hearty meal is perfect for a cool autumn day. A large number of vegetables that complement meat turn it into full lunch. Serve with slices of crisp bread. с друзьями: 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. diced 5 cm. beef pulp
- 450 gr peeled and diced 5 cm. nutmeg pumpkins
- 1 tbsp. dry red wine “Marsala”
- 1/4 Art. chopped dried tomatoes
- 3 tbsp. l olive oil
- 1 peeled and chopped onion head
- 2 cloves of garlic
- 1 tbsp. l chopped fresh rosemary
- 1 tbsp. l chopped fresh thyme
- 1/2 tsp salt, plus a little more to taste
- 1/2 tsp ground black pepper, plus a little more taste
- 2 tbsp. l flour
- 3-4 tbsp. beef broth
- 2 tbsp. l chopped fresh parsley leaves
- Crispy Bread, Served
Recipes with similar ingredients: beef, nutmeg pumpkin, tomatoes sun-dried, onions, garlic, rosemary, thyme, parsley, wine red, flour, white bread
Recipe preparation:
- Pre-fry meat with seasonings: in large heat the soup pan over medium heat 3 tbsp. l olive oils. Put onion, garlic, rosemary, thyme and fry until soft onion, about 2 minutes Stir the pieces of beef with salt, pepper and flour. Increase the heat to moderately strong and put the meat in the pan. Fry until meat is lightly browned and will not become golden around the edges, about 5 min.
- Stew meat in wine and broth: add Marsala wine. Using a wooden spoon, gently peel the sticky pieces from the bottom. pots. Add pumpkin, sun-dried tomatoes and mix. Add so much beef broth to cover meat and nutmeg pumpkin. Bring the contents of the pan to a boil over high heat, then reduce it to weak and simmer, lid, for 1 h. Salt and pepper to taste again. Sprinkle chopped parsley. Serve with crispy bread, and watering the resulting meat sauce.
