Beef Stew with Pickled Cucumbers | Tender and Sweet-and-Sour
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Masterpiece
Sezamo
Bucăți fragede de vită gătite la foc domol într-un sos bogat de roșii, cimbru și vin alb, îmbogățite cu aroma inconfundabilă a castraveților murați crocanți. Un deliciu tradițional românesc dulce-acrișor, perfect pentru o cină reconfortantă alături de o mămăligă caldă sau piure cremos.
Preparation method
Preparing the ingredients
Wash the beef, pat it dry with a paper towel, and cut it into 3-4 cm cubes. Peel and finely chop the onion and garlic.
Cut the pickled cucumbers into slices or cubes. If they are very salty or sour, leave them in cold water for 10 minutes, then drain well.
Cooking the meat and making the sauce
In a deep pot or cast-iron dish, heat the sunflower oil. Add the beef cubes and brown them nicely on all sides over medium-high heat for 7-8 minutes, until they get a delicious browned crust. Remove the meat to a plate.
Chef's tip
If you want an even more flavorful sauce, sauté the pickled cucumber slices separately in a tablespoon of oil for 3-4 minutes before adding them to the stew.
The stew is even more delicious the next day, after all the flavors have melded together in the cold. It keeps wonderfully in the refrigerator for up to 3-4 days.
15 min
Quick
