Russian Beef Stew with Potatoes and Sour Cream

Ingredients

In this adaptation of the Hungarian Birkagulyás to Russian cuisine, we incorporate the use of sour cream, a staple in Russian cooking. The addition of sour cream gives the stew a creamy and tangy flavor, which is characteristic of many Russian dishes. Additionally, we use traditional Russian spices and cooking techniques to enhance the flavors and bring an authentic taste to the dish. We alse have the original recipe for Birkagulyás, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 250ml (1 cup) sour cream 250ml (1 cup) sour cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the tomato paste, paprika, dried thyme, and bay leaf to the pot. Stir well to combine the ingredients.
4. 4.
   Return the beef to the pot and add the diced potatoes and sliced carrots. Pour in the beef broth and season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Stir in the sour cream and cook for an additional 5 minutes, until the sauce thickens slightly.
7. 7.
   Remove the bay leaf and garnish the stew with fresh parsley before serving.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or stewing beef. Trim any excess fat before cubing the meat.
• Sour cream — Use full-fat sour cream for a rich and creamy texture. If desired, you can substitute with Greek yogurt for a lighter option.

Tips & Tricks

• For a deeper flavor, marinate the beef cubes in a mixture of garlic, paprika, and vegetable oil for a few hours before cooking.
• Serve the stew with a side of crusty bread or mashed potatoes to soak up the delicious sauce.
• If you prefer a thicker sauce, mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Russian Beef Stew hot in bowls, garnished with fresh parsley. Accompany it with a side of crusty bread or mashed potatoes for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some paprika and a dollop of sour cream on top of the stew before serving. Serve it in rustic bowls or traditional Russian soup bowls for an authentic touch.