Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Season the beef with salt and pepper.
3. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
5. Add the chopped onion to the pot and cook until softened, about 5 minutes.
6. Add the minced garlic and cook for another minute.
7. Stir in the beef broth, sour cream, Dijon mustard, tomato paste, and paprika. Mix well.
8. Return the beef to the pot and spoon the sauce over it.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Bake for 2-3 hours, or until the beef is tender and falls apart easily.
11. Garnish with fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 24g
Carbohydrates: 7g
Protein: 36g
Sodium: 460mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Sour cream can be substituted with crème fraîche or Greek yogurt.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
- Paprika can be substituted with smoked paprika or chili powder.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use red wine instead of beef broth for a richer sauce.
- Add chopped mushrooms to the pot for a meaty and earthy flavor.
- Use smoked beef instead of regular beef for a smoky flavor.
Tips and tricks:
- Make sure to sear the beef well before braising it to develop a deep and rich flavor.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking and prevent the sauce from evaporating.
- Let the beef rest for 10-15 minutes before slicing it to allow the juices to redistribute and prevent it from drying out.
- Serve the beef with the sauce spooned over it for maximum flavor.
Storage instructions:
Store the leftover beef and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef and sauce in a microwave-safe dish or on the stovetop over low heat until warmed through.
Presentation ideas:
Serve the beef on a platter with the sauce spooned over it and garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted carrots and parsnips
- Creamed spinach
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stovetop over medium heat until it thickens.
- If the beef is tough, it may need to cook longer. Return it to the oven and check it every 30 minutes until it is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store the leftover beef and sauce in the refrigerator within 2 hours of cooking.
- Reheat the beef and sauce to an internal temperature of 165°F before serving.
Food history:
Smetana is a type of sour cream that is popular in Eastern European cuisine, particularly in Russia and Ukraine. It is often used in savory dishes to add a tangy and creamy flavor. Braising is a cooking technique that involves cooking meat slowly in liquid until it becomes tender and flavorful.
Flavor profiles:
This dish has a rich and creamy flavor from the smetana and sour cream, with a tangy and slightly spicy kick from the Dijon mustard and paprika. The beef is tender and juicy, with a deep and savory flavor from the searing and braising process.
Serving suggestions:
Serve this dish with a glass of red wine and some crusty bread for a hearty and satisfying meal.
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Region: Czech