Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beef & Sausage
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- #7384
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds round steak, cut 1/2 inch thick
1/2 pound smoked Thuringer sausage, 1/2-inch diagonal slices
1/4 cup flour
2 teaspoons salt
1/8 teaspoon mace
2 tablespoons lard or drippings
2 cans (15 ounce size) black-eyed peas
1 can (16 ounce size) tomatoes
2 medium onions, quartered
directions
Cut round steak in strips 1/2-inch wide and 2 1/2 inches long.
Combine flour, salt and mace. Dredge strips in seasoned flour. Brown beef strips in lard or drippings. Pour off drippings. Drain black-eyed peas and add 1/2 cup of the liquid to the beef strips. Cover and cook over low heat 1 hour.
Add sausage, drained black-eyed peas, tomatoes and onions, and continue cooking 30 minutes or until meat and vegetables are done. Thicken liquid with flour for gravy if desired.
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nutrition data
612 calories, 35 grams fat, 31 grams carbohydrates, 42 grams protein per serving.
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reviews & comments
September 7, 2011
really good but i used lentil soup to replace the blackeyed peas