Ingredients with Measurements:
- 2 pounds beef borts, cut into small cubes
- 2 large onions, sliced thinly
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups beef broth
- 1/4 cup red wine
- 1 tablespoon flour
- 1 tablespoon chopped fresh parsley (optional)
Special equipment needed:
- Large skillet
- Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef borts and cook until browned on all sides, about 5-7 minutes.
2. Remove the borts from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
4. Add the salt, black pepper, and paprika to the onions and stir to combine.
5. In a Dutch oven or heavy pot with a lid, combine the beef broth, red wine, and flour. Whisk until the flour is fully dissolved.
6. Add the browned borts to the pot with the broth mixture.
7. Pour the caramelized onions over the borts and stir to combine.
8. Cover the pot with a lid and simmer over low heat for 2-3 hours, or until the borts are tender and the sauce has thickened.
9. Serve hot, garnished with chopped fresh parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Beef borts can be substituted with beef chuck or stew meat.
- Red wine can be substituted with beef broth or water.
- Olive oil can be substituted with vegetable oil or canola oil.
Variations:
- Add diced carrots and celery to the pot with the borts for added flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Add a can of diced tomatoes to the pot for a tomato-based sauce.
Tips and tricks:
- Make sure to brown the borts well before adding them to the pot. This will add flavor and texture to the dish.
- Use a heavy pot with a tight-fitting lid to ensure even cooking and to prevent the sauce from evaporating too quickly.
- If the sauce is too thin, remove the lid and simmer the pot uncovered for an additional 10-15 minutes to thicken the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the borts in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the borts in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- Steamed green beans or broccoli.
Troubleshooting advice:
- If the borts are tough or chewy, they may need to cook for a longer period of time. Simmer the pot for an additional 30 minutes to 1 hour, or until the borts are tender.
- If the sauce is too thick, add additional beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the borts to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Borts is a traditional Russian dish made from beef or pork that has been boiled and then simmered in a flavorful broth. It is often served with potatoes or other root vegetables.
Flavor profiles:
Savory, rich, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve hot with crusty bread or mashed potatoes for a hearty and satisfying meal.
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