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.
Ingredients
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.
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