Mordovian Michoteta

Ingredients

In this Mordovian adaptation of Michoteta, we replace some of the traditional Basque ingredients with Mordovian counterparts. The original recipe calls for Basque spices and herbs, but we incorporate Mordovian spices to infuse the dish with unique flavors. Additionally, we use Mordovian beef, potatoes, and onions to give the dish an authentic Mordovian touch. We alse have the original recipe for Michoteta, so you can check it out.

• 500g (1.1 lb) Mordovian beef, cubed 500g (1.1 lb) Mordovian beef, cubed
• 4 medium Mordovian potatoes, peeled and diced 4 medium Mordovian potatoes, peeled and diced
• 2 Mordovian onions, finely chopped 2 Mordovian onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon Mordovian spice blend (a mix of coriander, cumin, and paprika) 1 teaspoon Mordovian spice blend (a mix of coriander, cumin, and paprika)
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the beef cubes to the pot and cook until they are browned on all sides.
4. 4.
   Sprinkle the Mordovian spice blend over the beef and stir well to coat the meat evenly.
5. 5.
   Add the diced potatoes, bay leaf, and beef broth to the pot.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beef is tender and the potatoes are cooked through.
8. 8.
   Remove the bay leaf before serving.
9. 9.
   Serve the Mordovian Michoteta hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Mordovian beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results. Trim any excess fat before cubing the meat.
• Mordovian potatoes — Opt for waxy potatoes, such as Yukon Gold or Red Bliss, as they hold their shape well during cooking and add a creamy texture to the dish.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in the Mordovian spice blend for a few hours before cooking.
• Serve the Mordovian Michoteta with a dollop of sour cream or yogurt for added creaminess.
• Feel free to add other vegetables, such as carrots or bell peppers, to the dish for added color and flavor.
• Adjust the seasoning according to your taste preferences. You can add more Mordovian spice blend or spices like paprika for a bolder flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Mordovian Michoteta is best served hot, straight from the pot. It pairs well with a side of crusty bread or steamed rice to soak up the flavorful broth. Garnish with fresh herbs, such as parsley or dill, for a pop of color and freshness.

Presentation advice

Serve the Mordovian Michoteta in individual bowls, allowing the vibrant colors of the beef, potatoes, and onions to shine through. Drizzle a little extra broth over the top and garnish with a sprig of fresh herbs for an elegant touch.