Bucovinian pork stew with beetroot and horseradish sauce
(0)
70 min
Under an hour
Sezamo
O tocană bucovineană reconfortantă și plină de caracter, în care carnea fragedă de porc este înăbușită lent alături de cuburi dulci de sfeclă roșie și înnobilată la final cu un sos catifelat de smântână și hrean proaspăt ras. Aromată cu foi de dafin și presărată generos cu mărar proaspăt tocat, această mâncare aduce la masă gustul autentic al toamnei românești.
Ingredients
Preparation method
Preparing the ingredients
Cut the pork leg into bite-sized cubes of about 3 cm and pat them dry gently with a paper towel. Peel the beetroot and cut it into uniform small cubes. Finely chop the yellow onion, finely grate the fresh horseradish, and chop the dill.
Browning the meat and sautéing the vegetables
In a deep cast-iron or heavy-bottomed pot, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides for 6-8 minutes until an appetizing golden crust forms. Season with half of the table salt and ground black pepper, then transfer the meat to a plate.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes until translucent and golden, scraping up the browned bits from the bottom of the pot. Add the beetroot cubes and sauté for another 3 minutes.
Chef's tip
If you prefer a milder horseradish flavor, sauté half of it together with the onion, and stir the other half fresh into the sour cream at the end.
The stew is even tastier the next day, when the flavors of the beetroot and horseradish meld perfectly with the rich sauce.
15 min
Under an hour
