Beef Stew with Kohlrabi | Tender Transylvanian Classic
(0)
90 min
Under an hour
Sezamo
O mâncare scăzută tradițională din inima Ardealului, unde carnea fragedă de vită se împletește perfect cu dulceața proaspătă a guliilor de toamnă și un sos catifelat de smântână cu mărar. Confort curat într-o farfurie aburindă!
Ingredients
Preparation method
Preparing the ingredients
Cut the beef into bite-sized cubes of about 3 cm. Peel the kohlrabi and cut into similar-sized cubes or batons. Finely chop the yellow onion and slice the carrot into thin rounds.
Braising the meat and cooking the vegetables
Heat the sunflower oil in a deep pot or a cast-iron Dutch oven. Add the beef cubes and brown nicely on all sides over medium-high heat for 7-8 minutes, until they get a golden crust.
Add the chopped onion and carrot to the meat, season with salt and ground black pepper, then sauté everything for another 3-4 minutes until the onion turns translucent. Sprinkle in the sweet paprika and stir quickly so it does not burn.
Chef's tip
Choose young, firm, medium-sized kohlrabi, as they are more tender, juicy, and free of woody fibers.
For an extra touch of Transylvanian freshness, you can add a few drops of lemon juice to the sour cream sauce at the end.
15 min
Under an hour
