Dried Beef with Pumpkin Purée

Place the dried beef in a bowl and cover with water. Let it soak for one hour. Remove from the water and transfer to a pot. Cover with fresh water and cook until tender.

Remove the beef from the water and let it cool. Once cooled, shred the beef into thin strands.

Heat a bit of oil in a skillet and sauté the chopped onion and garlic until the onion becomes translucent.

Add the shredded beef, chopped bell pepper, and chopped tomato. Stir in the stuffed olives, chicken bouillon cube, and parsley. Cook over low heat for five minutes.

Add the cup of tomato sauce and continue cooking for another five minutes.

In a skillet, heat a bit of oil and sauté the chopped onion and garlic.

Add the cooked pumpkin cubes and cook for a couple of minutes. Remove from heat.

Add four tablespoons of milk and mash the pumpkin into a purée. Season with salt to taste.

In individual casseroles, place a layer of the dried beef mixture and cover with the pumpkin purée.

Gratinée the dish to give it a golden crust on top before serving.