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Kremser Mustard Beef Stew | Hearty & Savory
(0)
120 min
Under an hour
Gurkerl Küche
Ein echter niederösterreichischer Traditionsklassiker für den Herbst: Zart geschmortes Rindfleisch in einer cremigen Kremser-Senfsauce mit saftigen Karotten, Erdäpfeln und feinem Sauerrahm aus einem Topf.
Preparation method
Preparation
Pat the beef dry and cut into approx. 3–4 cm cubes. Finely chop the onions and garlic. Thoroughly wash, peel, and cut the potatoes and carrots into bite-sized pieces.
Searing & braising
Heat the clarified butter in a heavy roasting pan or Dutch oven. Sear the stewing beef in batches over high heat from all sides until nicely browned all over. Remove the meat and set aside briefly.
Reduce the heat and slowly sauté the onions in the remaining drippings until golden brown. Add the finely chopped garlic and sauté briefly.
Chef's tip
Mustard tip: The secret of Kremser mustard beef lies in the harmonious combination of sweet and spicy Kremser mustard and a little hot mustard. Together with the sour cream, a wonderfully creamy sauce is created.
Oven advantage: In a covered roasting pan in the oven at 160 °C, the beef braises particularly evenly without catching. The stew tastes even more intense the next day.
Ingredients
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