Boiled beef with classic tomato sauce and parsley potatoes
(0)
170 min
Masterpiece
Kifli Kukták
Omlós, lassú tűzön főtt marhahús gazdag, édeskés házi paradicsommártással és friss petrezselymes burgonyával. Egy igazi vasárnapi magyar klasszikus, amely a békebeli ebédek meleg, nosztalgikus hangulatát varázsolja az asztalodra.
Preparation method
Cooking the beef and broth
Wash the beef thoroughly, then place it in a large pot. Pour in enough cold water to cover it generously, then slowly bring to a boil. Skim off the resulting foam carefully with a slotted spoon so the broth stays nice and clear.
Add the peeled carrots, parsley root, celeriac, whole yellow onion, and garlic cloves. Season with whole black peppercorns, bay leaves, and salt. Reduce the heat to the lowest setting and simmer gently, partially covered, for about 2.5-3 hours until the beef is butter-tender.
Preparing the silky tomato sauce
Heat the sunflower oil in a deep frying pan or pot, then add the all-purpose flour. Stirring constantly, make a light golden, fragrant roux.
Chef's tip
The remaining vegetable beef broth makes an excellent stock for other dishes, or a fantastic standalone soup when served with vermicelli noodles.
If you want an even richer flavor, you can also saute a little finely chopped celery leaves or onion when making the roux for the tomato sauce.
Ingredients
We Also Recommend
Show all
70 min
Under an hour
Traditional Bean Stew with Sour Cream | With Juicy Smoked Pork Shoulder
Kifli Kukták
Breaded Celeriac | Crispy on the outside, tender on the inside autumn main course
Kifli Kukták
Sheet-Pan Roasted Autumn Vegetables with Sheep's Milk Cheese | Flavorful Main Dish
Kifli Kukták
Traditional Hungarian bean goulash with smoked pork knuckle and csipetke | Hearty one-pot dish
Kifli Kukták
