Beef Strips with Pumpkin is a truly 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. It is a recipe that, if necessary, can also be prepared the day before: 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, perhaps darkening slightly, but it will still be delicious. If you don’t like parsley, sage or thyme will also work well. You can freeze the strips either cooked or raw, but don’t forget to do it slowly, in the refrigerator, so that the foods retain all their organoleptic properties. Furthermore, this way, they will not be attacked by bacteria that 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: Autumn, Winter and Spring
Ingredients
- 1.54 lbs beef strips
- 1.54 lbs cleaned pumpkin
- 5 tbsps extra virgin olive oil
- 2 cloves garlic
- to taste parsley
- to taste salt
- 3.5 oz pecorino romano flakes
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 Peeler
How to Prepare Beef Strips with Pumpkin
To prepare Beef Strips with Pumpkin, set up your work area with all the ingredients measured out.
This way, you have everything at hand to simplify your work and not forget anything.
Clean the pumpkin and peel it with a peeler, as it is definitely more manageable than a knife.
Cut it into slices, cube 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, brown over high heat, then lower the flame, cover with a lid, and cook for about 15 minutes, or until it softens but does not fall apart.
At the end of cooking, season with salt, but do not overdo it as it will be seasoned with pecorino romano, already flavorful on its own.
Meanwhile, place the beef strips on a large plate, and season them with the remaining extra virgin olive oil and chopped parsley.
Add the pecorino romano, reduced to flakes using the peeler, and mix well.
Once the pumpkin is cooked, and without changing pans, pour in the previously seasoned strips.
Turn up the heat 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 that the pecorino romano arrives at the table almost melted.
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, so they don’t dry out.
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