The Beef Strips with Pumpkin are a really tasty dish, perfect for a Halloween dinner. Since pumpkin has a sweet flavor, I prefer to offset it with preparations that include pecorino romano and garlic, because in my opinion, onion and parmesan make it even sweeter. This is a recipe that can be prepared the day before if necessary: after cooking the pumpkin, let it cool completely, and pour it over the already seasoned beef strips. At this point, mix well, place everything in an airtight container, and put it in the refrigerator. It will keep perfectly for two days, it might darken a bit, but it will still be delicious. If you don’t like parsley, sage or thyme will also work perfectly. You can freeze the strips either cooked or raw, but remember to do it slowly, in the refrigerator, so that the food retains all its organoleptic properties. In this way, they will not be attacked by bacteria, which can harm our health.
If you like pumpkin, then don’t miss the following recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.5 lbs beef strips
- 1.5 lbs cleaned pumpkin
- 5 tbsps extra virgin olive oil
- 2 cloves garlic
- to taste parsley
- to taste salt
- 3.5 oz pecorino romano shavings
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Peeler
- 1 Peeler
How to Prepare Beef Strips with Pumpkin
To prepare the Beef Strips with Pumpkin, organize your work surface with all the ingredients already measured.
This way, you’ll have everything at hand to simplify your work as much as possible and not forget anything.
Clean the pumpkin and remove the skin with a peeler, as it is certainly more manageable than a knife.
Cut it into slices, dice it, and place it in a large non-stick pan with the two chopped garlic cloves and three tablespoons of extra virgin olive oil.
First, sauté over high heat, then lower the flame, cover with a lid, and cook for about 15 minutes, or until it has softened but not fallen apart.
At the end of cooking, adjust the salt, but don’t overdo it because it will be seasoned with pecorino romano, which is flavorful on its own.
In the meantime, place the beef strips on a large plate and season them with the remaining extra virgin olive oil and chopped parsley.
Also add the pecorino romano, sliced into shavings using the peeler, and mix well.
Once the pumpkin is cooked, and without changing pans, pour the previously seasoned strips inside.
Increase the flame and cook for about 10 minutes: it all depends on whether you like your beef rare, medium, or well-done.
Turn off and serve your Beef Strips with Pumpkin hot, so the pecorino romano is almost melting at the table.
Tips
The strips keep perfectly in the refrigerator for a few days, but store them in an airtight container.
I recommend reheating them in the microwave to avoid drying them out.
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