Cauliflower Stew with Beef | Tender and Aromatic Romanian Classic
(0)
85 min
Under an hour
Sezamo
O mâncare scăzută clasică românească de toamnă, plină de savoare și reconfortantă: cuburi fragede de carne de vită rumenite și înăbușite la foc mic alături de buchețele delicate de conopidă, într-un sos bogat de roșii aromat cu cimbru uscat, foi de dafin și mărar verde proaspăt.
Ingredients
Preparation method
Preparing the meat and vegetables
Cut the beef into bite-sized cubes of about 3 cm. Break the cauliflower into florets, wash thoroughly under cold running water, and leave to drain. Peel and finely chop the yellow onion, cut the carrot into thin rounds, and crush and finely mince the garlic cloves.
Simmering the beef
In a deep pan or cast-iron pot, heat the sunflower oil over medium heat. Add the beef cubes and brown on all sides for 8-10 minutes until a nice crust forms.
Add the chopped onion and carrot rounds to the meat and sauté for 4-5 minutes until slightly softened. Sprinkle in the sweet paprika, dried thyme, fine salt, and ground black pepper, stirring briefly for 30 seconds.
Chef's tip
To keep the cauliflower florets intact and attractive, do not stir vigorously with a spoon; instead, gently swirl or shake the pot in circular motions.
Serve the beef and cauliflower stew warm, alongside fresh homemade bread or steaming polenta and traditional mixed pickles.
15 min
Under an hour
