Ingredients with Measurements:
- 1 pound of beef stew meat, cut into small cubes
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 teaspoons of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 large carrots, peeled and chopped
- 1 large turnip (Steckrübe), peeled and chopped
- 4 cups of beef broth
- 1 bay leaf
- 1 tablespoon of chopped fresh parsley
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the paprika, cumin, cayenne pepper, salt, and black pepper to the pot and stir to combine.
5. Add the chopped carrots and turnip to the pot and stir to combine.
6. Pour in the beef broth and add the bay leaf.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
8. Remove the bay leaf from the pot and discard.
9. Serve the Spicy Steckrübeneintopf in bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Medium-high heat for browning the beef stew meat, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 1200mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 6g
Protein: 25g
Substitutions for ingredients:
- Beef stew meat can be substituted with pork or chicken.
- Vegetable oil can be substituted with olive oil or canola oil.
- Paprika, cumin, and cayenne pepper can be adjusted to taste.
- Carrots and turnip can be substituted with other root vegetables, such as potatoes or parsnips.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add a can of diced tomatoes for a more tomato-based soup.
- Add a can of kidney beans for added protein and fiber.
- Use smoked paprika for a smoky flavor.
- Add a splash of red wine for added depth of flavor.
Tips and Tricks:
- Cut the beef stew meat into small cubes to ensure even cooking.
- Brown the beef stew meat before adding the vegetables to develop a rich flavor.
- Stir the soup occasionally while it simmers to prevent sticking and ensure even cooking.
- Adjust the spices to taste, adding more or less depending on your preference.
Storage Instructions:
Store leftover Spicy Steckrübeneintopf in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through, stirring occasionally.
Presentation Ideas:
Serve the Spicy Steckrübeneintopf in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Serve the Spicy Steckrübeneintopf with crusty bread or a side salad.
Suggested Side Dishes:
Crusty bread or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food Safety Advice:
- Make sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before eating.
Food History:
Steckrübe, also known as rutabaga, is a root vegetable that originated in Scandinavia and was later introduced to Germany in the 17th century. It is commonly used in German cuisine, particularly in soups and stews.
Flavor Profiles:
The Spicy Steckrübeneintopf has a rich and savory flavor with a spicy kick from the cayenne pepper.
Serving Suggestions:
Serve the Spicy Steckrübeneintopf as a hearty and warming meal on a cold day.
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Region: German