Beef stew in tomato with spicy sausages on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/ragu-iz-govyadiny-v-tomate-s-ostrymi-kolbaskami/Notes on ingredients:

      Meat. You can use any cuts of beef suitable for stewing – shoulder, brisket, shank meat, meaty ribs. Alternatively, you can make this dish with pork. The neck and shoulder are suitable here. Keep in mind that pork will need to be stewed for less time to become tender.

      Sausage. This recipe uses spicy pork sausage – in my case, it's Spanish chorizo. Hungarian paprika sausage will have a similar taste.

      You can also use regular smoked sausage like "Krakowska" or hunting sausages, but the flavor nuances of the stew will change.

      Tomatoes. I use a year-round option for this stew – tomatoes in their own juice – those that come in tin cans and contain only tomatoes, tomato juice, salt, and citric acid as a preservative. Pickled tomatoes with sugar and vinegar are not suitable, even the tastiest ones.

      In season, you can replace canned tomatoes with fresh ones in a 1:1 weight ratio. 2/3 of the weight should be diced, and the rest blended. To enhance the flavor, you can add a tablespoon of tomato paste.

      Onion. Regular onion is the optimal choice. Depending on the situation and desire, you can replace it with white salad onion or shallots.

      Garlic. Fresh garlic will be the best here. But if you need to substitute it with dry, use 1/2 tsp.

      Flour. Flour is used here as a thickener. Regular first or second grade flour is suitable for this.

      Thyme. Instead of fresh thyme, which is specified in the recipe, you can use dried. 1 tsp. will be enough.

      Let's move on to cooking.

      Cut the meat into small pieces, about 1-2 bites each. Slice the onion into half rings.

      In a skillet over high heat, heat 2 tbsp. of vegetable oil. In several batches, fry until golden brown.

      Transfer to a pot for stewing.

      Reduce the heat to medium and sauté the onion for 3-4 minutes.

      Add the flour and fry, stirring, for 1 minute. Add the tomatoes along with the juice and bring to a boil.

      Send to the pot with the meat. Add thyme, salt, and pepper to taste. Add more water.

      Bring to a boil, reduce the heat to the minimum, and stew until the meat is tender – this can take up to 2 hours.

      Slice the sausage thinly, and chop the garlic coarsely.

      15 minutes before it's done, add to the stew.

      5 minutes before finishing cooking, adjust the stew to taste by adding salt and sugar (if necessary).

      Before serving, sprinkle with herbs to taste.

      Enjoy your meal!

      

       This beef stew in tomato with spicy sausages recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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