Servings
4 s
Ingredients
- 2 pounds Beef stew meat; cut in 1 1/2" cubes
- 1 large Onion; chopped
- 2 Garlic cloves; minced oil
- 2 large Tomatoes; chopped
- 1 large Green pepper; chopped Salt and pepper sugar
- 1 cup Dried apricots
- 3 White potato; peeled, diced
- 3 Sweet potatoes; peeled,diced
- 2 cups Beef stock
- 1 medium Pumpkin
- Butter or margarine; melted use Parve or olive oil
- 1/4 cup Dry sherry
- 1 can Whole kernel corn (1lb)
Directions
- 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