Argentine Stew In Pumpkin Shell
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | American | Beef, Main dish, S_american, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | lb | Beef stew meat, cut in |
| 1 1/2" cubes | ||
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 3 | T | oil |
| 2 | Tomatoes, chopped | |
| 1 | Green pepper, chopped | |
| Salt and pepper | ||
| 1 | t | sugar |
| 1 | c | Dried apricots |
| 3 | White potato, peeled diced | |
| 3 | Sweet potatoes, peeleddiced | |
| 2 | c | Beef stock |
| 1 | Pumpkin | |
| Butter or margarine, melted | ||
| use Parve or olive oil | ||
| 1/4 | c | Dry sherry |
| 1 | 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. While this is not necessarily just a Halloween recipe, we have made it many times for Halloween parties as the main course. I have probably posted it before here, but since we have so many new people, thought I would do it again. It always gets rave reviews. Posted on Genie by Sid Kerr; 9/30/92 Posted to JEWISH-FOOD digest V96 #036 Date: Tue, 24 Sep 1996 17:57:05 +0000 From: BGMB90B@prodigy.com
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Nutrition (calculated from recipe ingredients)
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Calories: 712
Calories From Fat: 334
Total Fat: 37.8g
Cholesterol: 68.5mg
Sodium: 1142.1mg
Potassium: 1968.9mg
Carbohydrates: 84.6g
Fiber: 11.3g
Sugar: 29g
Protein: 10.7g