Beef Stufat | Tender and Aromatic with Green Onions
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Masterpiece
Sezamo
O reinterpretare nobilă a unui clasic românesc de neegalat. Cuburi fragede de carne de vită rumenită, înăbușite la foc domol cu mănunchiuri bogate de ceapă verde proaspătă, căței de usturoi aromat, vin alb sec și sos dens de roșii cu cimbru. Carnea devine incredibil de moale, iar sosul capătă o dulceață catifelată și o aromă inconfundabilă de verdețuri. Un preparat desăvârșit, servit fierbinte alături de o mămăliguță cremoasă.
Ingredients
Preparation method
Meat preparation and browning
Cut the beef into bite-sized cubes (about 3-4 cm) and pat dry thoroughly with paper towels to ensure even browning.
Heat the sunflower oil in a deep pot or cast-iron skillet over medium-high heat. Add the beef cubes in batches so as not to overcrowd the pan and brown them on all sides until they develop a nice golden crust, then season with salt and ground black pepper.
Slow braising and aromatic sauce
Finely chop the yellow onion, peel the garlic cloves, and cut the green onions into 3-4 cm pieces. Temporarily transfer the browned meat to a plate and sauté the yellow onion and garlic in the remaining fat for 2-3 minutes, until translucent.
Chef's tip
To ensure the beef is exceptionally tender, choose well-marbled cuts of beef round or chuck and let it cook slowly over gentle heat.
Beef stufat is even more delicious the next day, after all the flavors of greens, wine, and thyme have thoroughly infused into the sauce.
15 min
Under an hour
