Stewed Steak
6 servings
160 minutes
Braised steak is a classic dish of American cuisine that combines rich meat flavor with the aromas of spicy herbs and vegetables. Its roots trace back to the traditions of home dinners, where slow cooking transforms beef into a tender and juicy delicacy. Cooked in butter with garlic, tomato paste, and thyme, it gains a rich taste with subtle notes of sweet vegetables. The oven-baking process allows the meat to absorb the flavors of spices and herbs, while serving it with kohlrabi makes the dish harmonious and balanced. An ideal choice for a cozy family dinner that warms the soul and delights with every bite.
1
Mix flour with salt and pepper and coat the meat in it. Fry the meat on both sides in butter in a deep skillet: six minutes on one side and six on the other.
- Wheat flour: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Beef tenderloin: 1 kg
- Butter: 100 g
2
Remove the meat from the pan and place it on a separate plate, then add some butter to the existing sauce in the pan, four finely chopped garlic cloves, two whole garlic heads, chopped carrots and celery, bay leaf, and finely chopped onion. Simmer all this for eight minutes. Then add salt, pepper, tomato paste, parsley, dry thyme, and simmer for another five minutes.
- Butter: 100 g
- Garlic: 3 heads
- Garlic: 3 heads
- Carrot: 1 piece
- Celery: 1 piece
- Bay leaf: 1 piece
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Tomato paste: 2 tablespoons
- Parsley: 1 bunch
- Thyme: 1 teaspoon
3
Return the beef to the saucepan, wrap the saucepan in foil, and place it in an oven preheated to 160 degrees for two hours. After that, remove from the oven, transfer to a large plate, sprinkle with chopped parsley, and serve, for example, with boiled kohlrabi cabbage.
- Beef tenderloin: 1 kg
- Parsley: 1 bunch