Haute Cuisine Twist on Poštóklja

Ingredients

In this haute cuisine adaptation of Poštóklja, we elevate the dish by incorporating refined techniques and ingredients. The slow-cooked beef is transformed into tender, melt-in-your-mouth perfection, and the sauce is enriched with a depth of flavors from carefully selected mushrooms. The caramelized onions add a touch of sweetness, balancing the savory elements of the dish. The presentation is also elevated, with the addition of microgreens and a creamy potato puree, enhancing both the visual appeal and taste of the dish. We alse have the original recipe for Poštóklja, so you can check it out.

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Microgreens, for garnish Microgreens, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 50g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
2. 2.
   In the same skillet, add the sliced onions and cook until caramelized, about 10 minutes. Add the mushrooms and garlic, and cook until the mushrooms are tender.
3. 3.
   Sprinkle the flour over the onion and mushroom mixture, stirring well to coat. Cook for an additional 2 minutes.
4. 4.
   Slowly pour in the beef broth and red wine, stirring constantly to avoid lumps. Add the thyme sprigs and season with salt and pepper.
5. 5.
   Return the beef to the skillet, cover, and simmer over low heat for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the thyme sprigs and adjust the seasoning if needed.
7. 7.
   Serve the Haute Cuisine Poštóklja garnished with microgreens, alongside a creamy potato puree.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this dish. Ensure that the beef is cut into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For an extra touch of luxury, consider adding a splash of truffle oil to the sauce just before serving.
• If you prefer a thicker sauce, you can mix a small amount of cornstarch with water and add it to the simmering sauce, stirring until desired thickness is achieved.
• Experiment with different types of mushrooms, such as porcini or chanterelles, to add unique flavors to the dish.
• To save time, you can prepare the beef in advance and reheat it gently before serving.
• Serve the Haute Cuisine Poštóklja with a side of steamed asparagus or roasted root vegetables for a complete and satisfying meal.

Serving advice

Serve the Haute Cuisine Poštóklja in individual bowls, garnished with microgreens for an elegant touch. Accompany it with a generous dollop of creamy potato puree on the side to complement the flavors of the dish.

Presentation advice

To elevate the presentation of Haute Cuisine Poštóklja, arrange the beef and sauce neatly in the center of the bowl. Place a small mound of creamy potato puree alongside it and delicately arrange microgreens on top of the beef. The contrasting colors and textures will create an eye-catching and appetizing dish.