Smothered Roast Beef II

Traditional Romanian Smothered Roast Beef II Recipe with Wine and Paprika

Region / culture: Romania | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Smothered Roast Beef II is a classic dish that is perfect for a hearty and comforting meal. The tender meat is cooked in a flavorful sauce that is sure to please your taste buds.

History

This recipe has been passed down through generations and is a favorite in many households. It is a traditional dish that is often served during special occasions and family gatherings.

Ingredients

3 lb (1.5 kg) of lean meat
1 onion
2 – 3 garlic cloves
1 medium carrot
1 cup of wine
2 tbsp of lard
salt, pepper
1 tsp of paprika

How to prepare

Brown the meat slightly on all sides using hot lard.
Add a halved carrot, an onion, salt, garlic, pepper, wine, and enough warm water to cover the meat.
Cover and simmer until the meat is tender and only 2 – 3 tbsp of liquid remain.
Remove the carrot, onion, and garlic, strain them, and return them to the pot.
Stir in one tablespoon of tomato paste, 2 – 3 tbsp of water, and bring to a boil, turning the meat to coat it evenly.
Slice the meat, pour the sauce over it, and serve with potatoes, boiled rice, or boiled vegetables.
Drizzle melted butter over the side dish.

Variations

Add mushrooms or bell peppers to the sauce for extra flavor.
Use red wine instead of white wine for a richer sauce.

Cooking Tips & Tricks

Make sure to brown the meat well before simmering to enhance the flavor.

- Use a good quality wine for the sauce to add depth and richness to the dish.

- Be sure to slice the meat thinly for a more tender and flavorful result.

Serving Suggestions

Serve the Smothered Roast Beef II with mashed potatoes, steamed vegetables, or a side salad for a complete meal.

Cooking Techniques

Simmer the meat slowly to ensure it is tender and flavorful.

- Allow the sauce to reduce to intensify the flavors.

Ingredient Substitutions

Use vegetable oil instead of lard for a lighter option.

- Substitute beef broth for the wine if desired.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the sliced meat on a platter with the sauce drizzled over the top. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair this dish with a bold red wine such as Cabernet Sauvignon or Merlot for a perfect match.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin C: 8% of daily value per serving

Alergens

Contains: None

Summary

This dish is a good source of protein and iron, making it a nutritious option for a balanced meal.

Summary

Smothered Roast Beef II is a delicious and comforting dish that is perfect for a family meal or special occasion. With its tender meat and flavorful sauce, it is sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Smothered Roast Beef II. It was a cool autumn afternoon, and I was visiting my dear friend Martha in her cozy kitchen. Martha was a wonderful cook, and I always loved spending time with her and learning new recipes.

As I walked into her kitchen, I was greeted by the delicious aroma of slow-cooked beef and savory spices. Martha was standing over the stove, stirring a rich brown gravy that would soon smother the tender roast beef she had prepared. I watched in awe as she expertly seasoned the meat with a blend of herbs and spices, creating a mouthwatering dish that I knew I had to learn how to make.

"Martha, what is this wonderful dish you're making?" I asked, unable to contain my curiosity.

"Oh, this is my recipe for Smothered Roast Beef II," Martha replied with a smile. "It's a family favorite, passed down through generations. Would you like to learn how to make it?"

I eagerly nodded, knowing that I had stumbled upon a culinary treasure that I couldn't wait to recreate in my own kitchen. Martha graciously guided me through each step of the recipe, explaining the importance of searing the meat to lock in the juices and flavor, and how to create a savory gravy that would take the dish to the next level.

As we worked together, Martha shared stories of how she had learned the recipe from her own grandmother, who had immigrated to America from Ireland with a deep love of hearty, comforting meals. She reminisced about the Sunday dinners her family would gather around the table to enjoy this delicious roast beef, and how the recipe had become a cherished tradition that she was now passing on to me.

After hours of slow cooking and simmering, the roast beef was finally ready. I watched with anticipation as Martha sliced into the tender meat, revealing a rich, succulent interior that practically melted in your mouth. The savory aroma filled the kitchen, and I couldn't wait to taste the fruits of our labor.

As I took my first bite of the Smothered Roast Beef II, I was transported back to those Sunday dinners at Martha's family table. The flavors were robust and comforting, the meat tender and juicy, and the gravy rich and flavorful. It was a dish that warmed your soul and filled your belly, a true labor of love that spoke to the generations of tradition and culinary expertise that had gone into its creation.

I thanked Martha profusely for sharing her recipe with me, knowing that it would become a staple in my own kitchen for years to come. She smiled warmly and hugged me, knowing that I had truly grasped the essence of the dish and would carry on the tradition with pride.

And so, armed with Martha's recipe for Smothered Roast Beef II, I returned to my own kitchen and recreated the dish for my family and friends. With each succulent bite, I felt a connection to the past and the generations of cooks who had lovingly prepared this dish before me. It was a recipe that held a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.

As I continue to cook and share this recipe with others, I am reminded of the day I learned it from Martha and the bond we shared over a shared love of food and tradition. The Smothered Roast Beef II will always hold a special place in my recipe collection, a reminder of the joy and comfort that comes from a well-cooked meal made with love and care. And for that, I am forever grateful.