Ingredients with Measurements:
- 1 pound beef stew meat, cut into small cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-5 minutes.
4. Sprinkle the flour over the meat and vegetables and stir to combine.
5. Add the beef broth, paprika, and thyme to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1-2 hours, or until the beef is tender.
7. In a small bowl, whisk together the sour cream and a ladleful of the hot stew liquid until smooth.
8. Slowly pour the sour cream mixture into the pot, stirring constantly, until well combined.
9. Season with salt and pepper to taste.
10. Serve hot with your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for browning the meat, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 1g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- You can use chicken or pork instead of beef.
- You can use chicken broth or vegetable broth instead of beef broth.
- You can use Greek yogurt instead of sour cream.
- You can use cornstarch instead of flour to thicken the stew.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use smoked paprika instead of regular paprika for a smoky flavor.
- Add a can of diced tomatoes for a slightly different flavor profile.
Tips and tricks:
- Make sure to brown the meat well before adding the onions and garlic for maximum flavor.
- Whisking the sour cream with a ladleful of the hot stew liquid before adding it to the pot will prevent it from curdling.
- Letting the stew simmer for at least an hour will ensure that the meat is tender and the flavors have melded together.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium-low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a dollop of sour cream and a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
Serve the stew with crusty bread or over mashed potatoes.
Suggested side dishes:
Roasted vegetables, a green salad, or steamed rice.
Troubleshooting advice:
- If the stew is too thin, whisk together a tablespoon of flour with a tablespoon of cold water and stir it into the pot. Let simmer for a few minutes until the stew thickens.
- If the stew is too thick, add a little more beef broth or water to thin it out.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Smetankowyi Stew is a traditional Ukrainian dish that is typically made with beef, onions, and sour cream. It is often served with potatoes or bread.
Flavor profiles:
This stew is rich and creamy with a slightly tangy flavor from the sour cream. The paprika and thyme add a subtle earthy flavor.
Serving suggestions:
Serve this stew on a cold winter day for a comforting and satisfying meal.
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Region: Ukrainian