Pumpkin in the oven

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Oven Pumpkin Ingredients

Beef pulp (fillet) 500 g.
Potato 1 kg.
Champignon mushrooms 500 g.
Onion 3 pcs.
Sour cream 4 tbsp. l
Cheese 225 g.
Vegetable oil for frying 50-80 ml.
Salt 1.5-2 tbsp. l
Ground black pepper 1 tsp

Main ingredients: Beef, Pumpkin, Mushrooms

Cooking pumpkins in the oven:

Wash the pumpkin, check the surface, it should be whole without holes, without white spots. Wipe dry, cut off the lid exactly beautifully, of such a size that a huge spoon fits into the hole. Remove seeds and fiber. Peel the onion, wash the mushrooms. Dice the onions, mushrooms into four parts, the meat into small cubes. In hot oil, over high heat, fry the meat until crusted, often stir. Put the fried meat in a bowl. Fry the onion in the same oil, add the mushrooms. Fry over high heat, stirring often, until the liquid evaporates. Put in a bowl. Peel potatoes, cut into cubes. At the bottom of the pumpkin we put half the meat, on top part of the potatoes, part of the mushrooms. So lay out all the ingredients. Pour salt, pepper, pour boiling water not completely, about 3 cm. Do not add. Put sour cream, cover, place the pumpkin on a baking sheet. If the pumpkin is large, you can pour water on the baking sheet itself, add water if necessary. Preheat the oven to 220 degrees. Put the pumpkin in the oven and bake until the potatoes are ready. Willingness to check as usual, get the pumpkin out of the oven, try the readiness of the potatoes and bake on. When the potatoes are ready, put the top with grated cheese and bake until golden brown. Cover, let it brew.