Share
Pumpkin stuffed with flank steak
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
8 servings
Sandra Andrade
@apebs302- Ingredients
- Recipe
- Pumpkin pumpkin2 kg
- Beef flank steak1 kg
- Sour cream2 can(s)
- Cream cheese1 can(s)
- Grated Mozzarella100 g
- Onion1 to taste
- Garlic1 to taste
- Salt to taste
- Green Smell to taste
- Chop the flank steak into small pieces and put it on the pressure cooker for 15 minutes, add seasonings to taste
- While the flank steak is cooking, take your whole pumpkin, wash it, make an opening at the top as if it were a lid and remove all the core (lines and seeds) and cover it again. Then take a large pan that fits the whole pumpkin and put water until it takes half of the pumpkin and put it to cook on medium heat.
- Replace the water in the pumpkin if it drops below half and wait for the skin with a toothpick to see if it's cooked. The pumpkin lid can cook on top of the pumpkin itself. Its right point is until you wait for the toothpick on top and it is soft, don't let it get too soft otherwise the bottom will open
- After the flank is cooked, remove the excess water and in the same pan with the flank steak, add the chopped garlic to taste, chopped onion to taste and let it boil over low heat. Also add the cottage cheese and sour cream.
- Once the pumpkin is already cooked, remove it from the pan and place it whole in a refractory. Take off a little bit of the spare part of it and mix it with the diaper stuffing. After mixing, put all the stuffing inside the pumpkin, add the dough, relax on top and put it in the oven until the dough relaxes, gratitude, then just decorate with green smell.
Tags
Did you like this recipe?
You may also like
Vargem
By
Pudding in the pressure cooker
By
Practical gluten-free pasta
fish mush
By
