Transylvanian beef stew with tarragon and sour cream
(0)
105 min
Masterpiece
Sezamo
O mâncare ardelenească nobilă și plină de savoare, pregătită lent din cuburi suculente de carne de vită rumenite rumen și înăbușite la foc domol într-un sos mătăsos de smântână, vin alb sec și tarhon aromat. Textura cărnii devine incredibil de fragedă, iar gustul proaspăt, ușor anasonat al tarhonului aduce un echilibru desăvârșit sosului bogat. O rețetă de toamnă reconfortantă, ideală alături de o mămăliguță caldă sau pâine rustică.
Ingredients
Preparation method
Preparing the ingredients
Cut the beef into uniform 3-4 cm cubes and pat them dry thoroughly with paper towels so they brown nicely. Peel and finely chop the yellow onion, slice the carrots into thin rounds or small cubes, and crush and finely mince the garlic cloves.
Browning and braising the beef
In a deep cast-iron pan or heavy-bottomed pot, heat the sunflower oil and half of the butter over medium-high heat. Add the beef cubes in batches so as not to overcrowd the pan and brown them on all sides for 6-8 minutes until they develop an appetizing golden crust. Transfer the browned meat to a plate.
In the same pan, add the remaining butter, chopped onion, and carrots. Sauté them over medium heat for 5-6 minutes, sprinkling with a little sea salt, until the vegetables soften and start to caramelize slightly. Add the minced garlic and sauté for another 1 minute.
Chef's tip
Tempering the sour cream is the key step: by gradually adding hot liquid to the sour cream before pouring it into the pan, you prevent curdling and achieve a flawlessly smooth and creamy sauce.
Adding the tarragon in two stages (half during braising and half at the end) provides both depth of flavor and aromatic freshness to the sauce.
For an extra traditional Transylvanian touch, you can add a teaspoon of wine vinegar or a few drops of lemon juice at the end to enhance the freshness of the tarragon.
27 min
Under an hour
