Boiled Miyazaki Beef and Hyuga Pumpkin with Fresh Cream

材料 (4 人前)

Boiled Miyazaki Beef and Hyuga Pumpkin with Fresh Cream
Beef sirloin (sliced) 400g
Pumpkin 1/2
Perilla 12
Carrot 2
Zucchini 1
Green peas 1 can
Corn 1 can
Butter 30g [A]
Weak flour 30g [A]
Milk 600cc [A]
Fresh cream Appropriate amount
Milk Appropriate amount
Salt and pepper Small amount
Coarsely ground pepper Appropriate amount
Olive oil Appropriate amount
Wheat flour Small amount
(for meat)
Pepper Small amount


  1. Cut the pumpkin to a thickness of 7mm. Sprinkle some water over the pumpkin and cook in a microwave oven for 3-4 minutes.
  2. Lightly sprinkle the salt and coarsely ground pepper over the beef sirloin slices. Sprinkle the wheat flour on top of this, place on the perilla and wrap. Firmly insert the wrapping from the outside to the inside so that there is no separation.
  3. Make the white sauce. Put the ingredients of [A] into a pot and mix until there are no lumps. Then, strain with a strainer.
  4. Cut the carrots into star and autumn leaf shapes with a cookie cutter. To this, add water (1 cup) and salt/pepper (appropriate amount) and then boil. Cut the zucchini into the shape of a ginkgo.
  5. Add an appropriate amount of the olive oil to a frying pan and heat. Next, put in (2) and cook until a light cooked color has been achieved. After this, remove.
  6. Put the corn, green peas, carrots, zucchini and meat into the white sauce and boil for around 5 minutes on a medium heat. While looking at the concentration, add a little amount of milk, adjust the flavor with salt and pepper and finally finish with the fresh cream.

★ Notes★
● Carefully adjust the flavor so that the sweetness of the beef and pumpkin is not over-awed by the white sauce.

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