Pumpkin Sweetbreads South African Bredie Stew
Despite the name Sweetbreads are not sweet. Sweetbreads are offal meats or organ meats the thymus and pancreas from veal and lamb, beef and pork.
Pumpkin Sweetbreads Bredie Stew RecipeTotal time from start to finish 50 minutes
Sweetbreads are available from respectable butchers.
2 pounds veal sweetbreads soaked for two hours and rinsed well
1 cup canned puree pumpkin
1 cup any sliced mushrooms
1 small onion diced
1 cup sliced tomatoes
11/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoon butter
11/2 cup cream
4 cups water
Take all the fat off sweetbreads; throw into boiling water; add one teaspoonful of salt and simmer 20 minutes, remove all skin and pick to medium size pieces. Put a tablespoonful of butter in a separate pan and let melt, add flour, onion, and tomatoes then water and cream; stir until it boils, add sweetbreads, pumpkin and mushrooms salt and a little pepper. Simmer 15 minutes. Serve warm.
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