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Waldviertel Poppy Seed Beef Stew
(0)
115 min
Masterpiece
Gurkerl Küche
Ein herzhafter Klassiker aus dem Waldviertel: Zartes Rindsgulaschfleisch langsam geschmort mit Zwiebeln, Wurzelgemüse und Erdäpfeln, verfeinert mit nussigem Waldviertler Graumohn und cremigem Sauerrahm. Ein wärmender Schmortopf für kalte Tage.
Ingredients
Preparation method
Preparation
Pat the beef dry and cut into approx. 3–4 cm cubes. Season with salt and freshly ground pepper. Peel and finely chop the onions and garlic. Peel the potatoes and carrots and cut into bite-sized pieces.
Searing & Braising
Heat the clarified butter in a heavy braising pot. Brown the meat vigorously all over in batches, remove, and set aside.
Slowly sauté the chopped onions in the remaining cooking fat over medium heat until golden brown. Briefly roast the garlic, caraway seeds, and marjoram until fragrant.
Chef's tip
Traditionally, Waldviertel grey poppy seeds (Waldviertler Graumohn) are used for this dish, prized for their delicate, nutty aroma. Stir in the poppy seeds together with the sour cream towards the end so that the flavour remains especially fresh and creamy.
Like any good braised dish, the poppy seed beef tastes even more intense on the second day, once the flavours have had time to meld overnight.
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