| Prep: 30 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 680 | 45g | 18g | 30g |
| sugars | fibre | protein | salt |
| 6g | 5g | 50g | 1.2g |
Why I Love Romanian Beef Fricassee
As an Indian-American fusion food enthusiast, it shouldn’t come as a surprise that I appreciate global flavors that don’t necessarily originate from either of my own backgrounds. One such hearty dish that I’ve come to favor is the traditional Romanian Beef Fricassee. The combination of tender beef, simple vegetables, and a tangy, creamy sauce reminds me somewhat of a thrilling crossroads between Indian curries and American stews.
Discovering Romanian Cuisine
I first came across this recipe while exploring the culinary methods of Eastern European chefs. In particular, the iconic Chef Ana Sortun and her creative takes on old world European recipes drew me towards this divine blend of rustic and comforting flavours.
Fusing with Familiar and New Flavors
Though the Beef Fricassee isn’t Indian or American, the individual elements within the dish are flavours I’ve grown up with and regularly employ in my cooking. The use of onions, garlic, and bay leaves strikes a familiar chord with my Indian heritage – where these are staple ingredients, while the addition of wine and a cream-based sauce connects with the array of rich, homey dishes from my American upbringing.
This recipe particularly thrives alongside classic American sides. Consider serving it with or over creamy polenta or even mashed potatoes – both are a fantastic alternative to rice and beautifully absorb the creamy, tangy sauce. In an Indian setting, the fricassee could take the place of a meat curry, served over steamed basmati rice or with fresh naan bread.
In the end, what I love about this Beef Fricassee recipe is its versatility and the ease with which it slips into and enhances various cuisines. Whether you favour spices, herbs, or wine-infused recipes, this dish somehow manages to captivate and comfort all at once while also being an exemplar of your taste being a globetrotter.
What You’ll Need
- 2 lbs beef, cut into cubes
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 carrots, diced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 cup dry white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
- 2 tablespoon freshly squeezed lemon juice
- 6 servings of cooked rice for serving
Method
Step One
Season the beef cubes with salt and pepper. Toss them in the all-purpose flour until they are evenly coated. Set aside.
Step Two
Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and cook until they are browned on all sides. Remove the beef from the pot and set it aside.
Step Three
In the same pot, add the diced onion, minced garlic, diced red bell pepper, and diced carrots. Cook until the vegetables are soft and the onions are translucent.
Step Four
Stir in the tomato paste until the vegetables are well coated. Add the beef broth, dry white wine, bay leaves, and dried thyme. Bring the mixture to a simmer.
Step Five
Return the beef to the pot. Cover and simmer for about 90 minutes, or until the beef is tender.
Step Six
Stir in the heavy cream, chopped fresh parsley, and freshly squeezed lemon juice. Cook for an additional 5 minutes, or until the sauce is thickened.
Step Seven
Serve the Beef Fricassee over cooked rice and enjoy!
