Ingredients for 4 people:
½ Hokkaido pumpkin (approx.750 g)
1 chili pepper
½ bunch thyme
1 walnut-sized piece of ginger bulb
300 g ribbon noodles
salt
500 g beef steaks
1 avocado
2 - 3 tablespoons olive oil
pepper
3/8 l vegetable broth
200 g whipped cream
150 g cream cheese (with italian herbs)
Thyme for garnish
Preparation:
1. Clean the pumpkin, cut into quarters and remove the seeds. If desired, peel and cut the flesh into fine wedges. Score chili lengthwise, remove seeds, also cut finely. Wash thyme, remove leaves from stems. Peel the ginger and chop very finely.
2. Prepare noodles in boiling salted water according to package instructions, then drain. Meanwhile, wash steaks, pat dry, cut into strips. Peel avocado, cut flesh into cubes.
3. Heat oil. Fry meat in it, turning over high heat, for about 2 minutes; set aside. Add ginger, chili and pumpkin to drippings, simmer for about 4 minutes, season with salt, pepper and thyme.
4. Deglaze with broth and cream, simmer for another 4 minutes. Stir in cream cheese and season again. Add meat and avocado and heat briefly in it. Serve garnished with the pasta and some thyme.
Preparation time approx. 40 minutes
Nutritional values per serving approx.:
Calories: 793
joules: 3340
Protein: 43,8 g
Fat: 40,5 g
Carbohydrates: 65.9 g
(FoodCentrale by ddp images)
