A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
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.
Ingredients
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.
We Also Recommend
Show all
150 min
Under an hour
Creamy Chicken Curry Soup with Peas
Gurkerl Küche
Creamy Pumpkin Soup with Carrots and Ginger
Gurkerl Küche
Taranto-style fish soup with seafood
Gurkerl Küche
