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Old Viennese Kohlrabi and Beef Stew | Hearty & Fine
(0)
105 min
Masterpiece
Gurkerl Küche
Ein wärmender österreichischer Traditions-Eintopf für kühle Herbsttage: Zart geschmortes Rindfleisch trifft auf feinen Kohlrabi, Erdäpfel und Wurzelgemüse, abgerundet mit kräftigem Kümmel, Majoran und einem cremigen Schuss Sauerrahm.
Ingredients
Preparation method
Preparation
Pat the stewing beef dry and cut into bite-sized cubes of approx. 2–3 cm. Peel and finely chop the onions and garlic. Peel the kohlrabi and carrots and cut into approx. 1.5 cm cubes or slices. Peel the potatoes and also cut into bite-sized pieces.
Searing meat & braising
Heat 2 tbsp of clarified butter in a large, heavy stew pot. Sear the beef in batches over high heat all around until it develops a nice roasted crust. Remove the meat and set aside briefly.
In the remaining fat, sauté the chopped onions over medium heat for approx. 8–10 minutes until golden yellow. Briefly sauté the garlic, caraway seeds, and marjoram until wonderfully fragrant.
Chef's tip
Tempering sour cream properly: To prevent the sour cream from curdling in the warm sauce, always stir a few spoonfuls of hot broth into the cream first before adding it to the whole pot.
Use tender kohlrabi greens: Do not throw away the young, tender heart leaves of the kohlrabi! Finely sliced and stirred in at the end together with the parsley, they add a wonderfully fresh, nutty note.
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