Stäerzelen with a Silesian Twist

Ingredients

In the Silesian adaptation of Stäerzelen, we incorporate Silesian spices and flavors to enhance the dish. The original Swiss recipe typically uses Swiss beef and traditional Swiss seasonings. However, in the Silesian version, we use Silesian spices such as caraway seeds, marjoram, and allspice to infuse the stew with a distinct flavor profile. Additionally, we incorporate root vegetables commonly found in Silesian cuisine, such as potatoes and carrots, to add a hearty and earthy element to the dish. We alse have the original recipe for Stäerzelen, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1/2 teaspoon allspice 1/2 teaspoon allspice
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 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): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• 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 chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the cubed beef to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the caraway seeds, marjoram, and allspice over the beef and stir well to coat the meat with the spices.
5. 5.
   Add the diced potatoes and sliced carrots to the pot, followed by the beef broth.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Silesian Stäerzelen hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for best results. Trim any excess fat before cubing the meat to ensure a leaner stew.
• Caraway seeds — Toasting the caraway seeds in a dry pan before adding them to the stew will enhance their flavor.
• Marjoram — If you can't find marjoram, you can substitute it with dried oregano for a similar taste.
• Potatoes — Opt for waxy potatoes, such as Yukon Gold or red potatoes, as they hold their shape better during the cooking process.
• Beef broth — Use homemade beef broth or a high-quality store-bought version for the best flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Silesian Stäerzelen is traditionally served as a main course. It pairs well with crusty bread or boiled potatoes to soak up the flavorful broth. Garnish each serving with fresh herbs, such as parsley or chives, for a pop of freshness.

Presentation advice

Serve the Silesian Stäerzelen in individual bowls, allowing the vibrant colors of the stew to shine through. Place a sprig of fresh herbs on top of each serving for an added touch of elegance. Accompany the dish with a side of crusty bread or boiled potatoes for a complete and satisfying meal.