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Salzburg Beef Stew with Chanterelles | Tender & Hearty
(0)
100 min
Under an hour
Gurkerl Küche
Traditioneller Salzburger Eintopf aus zartem Rindfleisch, frischen saisonalen Eierschwammerln, Karotten und Erdäpfeln. Langsam geschmort und mit Sauerrahm verfeinert.
Preparation method
Preparation & Searing
Peel and finely chop the onions and garlic. Peel the carrots and cut into slices. Peel the potatoes and cut into bite-sized cubes. Thoroughly dry-brush or clean the chanterelles and cut larger mushrooms in half.
Heat the clarified butter in a large heavy braising pot. Sear the beef cubes in batches on all sides over high heat until well browned to build up rich roasted flavours. Briefly remove the meat.
Braising & Cooking
Sauté the chopped onions in the same pot until golden brown. Add the garlic, caraway seeds, and carrots, and sauté for another 2 minutes. Return the meat along with any released juices to the pot.
Chef's tip
Never wash chanterelles with water as they absorb it like a sponge and lose flavor – best clean them with a brush or paper towel.
The stew tastes almost better reheated the next day, as the flavors infuse perfectly overnight.
Ingredients
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