Tropanec with a Twist

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons flour 2 tablespoons flour
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the flour over the beef and onions, stirring well to coat.
4. 4.
   Pour in the red wine and beef broth, stirring to combine. Add the bay leaves and dried thyme.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
6. 6.
   In a separate pan, sauté the sliced mushrooms until golden brown.
7. 7.
   Add the mushrooms to the pot with the beef and simmer for an additional 10 minutes.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Tropanec hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cubing.
• Mushrooms — Use fresh mushrooms for optimal flavor and texture. Sauté them separately to enhance their earthy taste.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the pot during the last few minutes of cooking.
• Serve Tropanec with crusty bread or mashed potatoes to soak up the delicious sauce.
• Feel free to add other vegetables, such as carrots or peas, to the dish for added color and nutrition.
• Leftovers can be stored in the refrigerator for up to three days and taste even better the next day.

Serving advice

Tropanec is best served hot, straight from the pot. Place the dish in the center of the table and allow everyone to help themselves. Serve with a side of crusty bread or mashed potatoes to complete the meal.

Presentation advice

To elevate the presentation of Tropanec, transfer the dish to a large serving platter and garnish with fresh parsley. The vibrant green color of the parsley will add a pop of freshness to the rich brown tones of the beef and mushrooms.