Description
"Fall - haired girlfriend", "in crimson and gold-clad forests", "Golden autumn" - it turns out the main autumn color is gold, so gilding the current gloomy weather, to decorate the dull days... Autumn vegetable palette presented to us, we'll make some bright, fragrant, warming dish that will please guests. And the main role is played by lady pumpkin, red representative of autumn.
Ingredients
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Veal
600 g
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Pumpkin
600 g
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Onion
2 piece
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Carrots
2 piece
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Pepper
1 piece
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Tomato
3 piece
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Sour cream
3 Tbsp
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Melted butter
2 Tbsp
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Salt
-
Lentils
50 g
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Sugar
0.5 tsp
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Black pepper
-
Garlic
3 tooth
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Chili
0.17 piece
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Wholegrain wheat flour
2 Tbsp
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Bay leaf
1 piece
Cooking
Meat wash, dry paper towel, chop into pieces.
Put in a heated cauldron, stirring, simmer over high heat 5 minutes. The meat will be juicy. It carefully pour into a bowl.
Add to the meat melted butter, to priporoshit sugar, it will contribute to the formation of beautiful color, will help to seal the juices inside the piece.
Peel and chop the onion, put the meat, fry on a medium heat.
Wash, peel and chop the carrots and add to cauldron. Fry for 5 minutes.
Add the flour, stir and fry for a few minutes.
Pour the juice from bowls + boiling water so that it covered meat. Simmer over low heat for 1 hour.
Wash, peel and seed and chop the pepper. Add into the cauldron.
Then add the lentils. Simmer for another 10 minutes, then season with salt.
Pumpkin peel, cut into large cubes.
Put meat with vegetables.
Wash, slice the tomatoes, add.
Add sour cream, Bay leaf. Simmer for 10 minutes.
Check the pumpkin for readiness, it should be soft but not falling apart. In the end, to correct for salt, season with ground pepper. If the dish is not offered to children, add chili pepper and chopped garlic. Bring to boil and remove from heat.
Serve hot.
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