Entree: Hungary – Transdanubia – Vadas Marha (Braised beef in a sweet-and-sour root vegetable and sour cream gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck roast
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lard or neutral oil
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 2 medium carrots, approx. 10 oz (285 g) total, peeled and sliced
- 1 medium parsnip, approx. 6 oz (170 g), peeled and sliced
- 1 small celery root or 2 celery stalks, approx. 6 oz (170 g), diced
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry red wine or beef stock
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 g) granulated sugar
- 2 bay leaves
- 4 whole allspice berries
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (30 g) all-purpose flour
- 3/4 cup (180 ml) sour cream
- 1 tbsp (15 g) Hungarian mustard or Dijon mustard
- Fresh parsley for garnish

Instructions

1. Pat the beef dry and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat the lard or oil in a heavy Dutch oven over medium-high heat and brown the beef on all sides, 3–4 minutes per side. Remove and set aside.
2. In the same pot, add the onion and cook until translucent, about 5 minutes. Add carrots, parsnip, and celery root and cook for 6–8 minutes until beginning to soften. Stir in tomato paste and cook 1 minute.
3. Deglaze with the red wine (or 1/2 cup stock), scraping browned bits from the bottom. Return the beef to the pot, add the remaining beef stock, red wine vinegar, sugar, bay leaves, allspice, and thyme. Bring to a gentle simmer, cover, and cook on low until the beef is tender, about 1.5–2 hours.
4. Remove the beef to a cutting board and keep warm. Remove and discard bay leaves and allspice. Use an immersion blender or transfer the vegetable mixture to a blender and purée to a smooth sauce. Return puréed sauce to the pot.
5. In a small bowl, whisk the flour into the sour cream until smooth. Temper the sour-cream mixture by whisking in a few tablespoons of the hot sauce, then stir the mixture back into the pot. Add mustard, adjust salt and pepper to taste, and simmer gently 5–10 minutes to thicken.
6. Slice or shred the beef, return to the sauce to warm through, garnish with chopped parsley, and serve with galuska, spaetzle, or boiled potatoes.