Ingredients with Measurements:
- 1 lb beef stew meat, cut into small cubes
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 cups water
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup sour cream
- 2 tbsp chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the potatoes, water, salt, paprika, black pepper, and cayenne pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. Simmer for 45-60 minutes, or until the beef and potatoes are tender.
7. Remove the pot from the heat and stir in the sour cream.
8. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 60 minutes
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 305
Fat: 12g
Carbohydrates: 26g
Protein: 23g
Sodium: 670mg
Substitutions for ingredients:
You can use any type of meat you prefer, such as pork or chicken. You can also use sweet potatoes instead of regular potatoes.
Variations:
You can add other vegetables to the dish, such as carrots or bell peppers. You can also add more spices to adjust the flavor to your liking.
Tips and tricks:
- Make sure to cut the beef into small cubes so that it cooks evenly.
- You can add more water if the mixture becomes too thick.
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat until heated through.
Presentation ideas:
Serve the Lâpa in bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
Sour cream and chopped fresh parsley.
Pairings:
This dish pairs well with a side salad or crusty bread.
Suggested side dishes:
A side salad or crusty bread.
Troubleshooting advice:
If the mixture becomes too thick, add more water. If it's too thin, let it simmer uncovered for a few minutes to thicken.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Lâpa is a traditional Hungarian dish that's typically made with pork or beef and potatoes.
Flavor profiles:
This dish has a savory and slightly spicy flavor.
Serving suggestions:
Serve the Lâpa hot with a side salad or crusty bread.
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Region: Romanian