Swiss-style Harapash

Ingredients

In the Swiss-style Harapash, the main difference lies in the use of Swiss cheese instead of the traditional Ukrainian cheese. This substitution adds a unique nutty flavor and a creamy texture to the dish. Additionally, Swiss-style Harapash incorporates Swiss culinary traditions by using Swiss herbs and spices to enhance the overall flavor profile. We alse have the original recipe for Harapash, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 200g (7 oz) Swiss cheese, grated 200g (7 oz) Swiss cheese, grated
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the skillet and cook until browned on all sides.
3. 3.
   Stir in the mushrooms and cook for an additional 5 minutes.
4. 4.
   Sprinkle the flour over the meat and mushrooms, and stir well to coat.
5. 5.
   Slowly pour in the beef broth, stirring constantly to avoid lumps.
6. 6.
   Add the dried thyme, dried rosemary, salt, and pepper. Stir to combine.
7. 7.
   Reduce the heat to low and simmer for 30 minutes, or until the beef is tender.
8. 8.
   Stir in the heavy cream and grated Swiss cheese. Cook for an additional 5 minutes, or until the cheese has melted and the sauce has thickened.
9. 9.
   Serve the Swiss-style Harapash hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Swiss cheese — Use a high-quality Swiss cheese with a good melting capacity, such as Emmental or Gruyère, for the best flavor and texture.

Tips & Tricks

• For a twist, add a splash of white wine to the sauce for extra depth of flavor.
• Serve the Swiss-style Harapash with crusty bread or boiled potatoes to soak up the delicious sauce.
• Feel free to add your favorite Swiss herbs and spices to customize the dish to your taste.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the dish during the last few minutes of cooking.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Swiss-style Harapash is best served hot, straight from the stove. Garnish with fresh herbs, such as parsley or chives, to add a pop of color and freshness to the dish. Serve it as a main course with a side of crusty bread or boiled potatoes.

Presentation advice

To present the Swiss-style Harapash beautifully, transfer it to a serving dish and sprinkle some freshly chopped herbs on top. The vibrant green herbs will contrast nicely with the creamy sauce and add visual appeal to the dish. Serve it family-style, allowing everyone to help themselves and savor the flavors.