Beef and squash browned Ingredients: 1 squash Butternut 2 tablespoons (30 ml) vegetable oil 1 lb (450g) chopped beef 3 cups (750 ml) assortment of pepper, carrots, onions and celery chopped 2 cups (500 ml) Mexican salsa 1 egg ½ cup (125 ml) mayonnaise 1 cup (115g) flour 2 teaspoons (10 ml) baking powder Preparation: Cook the squash (cut in 2, remove seeds) 15 minutes in the salt water, drain and remove the flesh. Reduce to puree. Warm the oil, fry beef and vegetables. Incorporate the salsa. Pour into a dish buttered of 12 cups (3 L.). In a small bowl, mix the puree of squash, the egg and the mayonnaise. Add the flour and the powder into dough. Spread on the meat. Cook 30 minutes or until golden brown. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.