- 1 tbsp Beef Tallow
- 500 grams Beef flank cubed and fatty
- 1 Yellow onion chopped
- 10 Button mushrooms halved
- 2 Bay leaves
- 1 dash Cayenne pepper
- 1 dash Paprika of choice
- 1 dash Thyme
- 1 dash Marjoram
- 1 dash Caraway seeds
- 2 tsp Tomato paste
- 3 Garlic cloves crushed and diced
- 1.5 cup Chicken stock
- 3 dash Salt
- 1 dash Black pepper
- 1 dash Vinegar of choice
- 1 dollop Creme fraiche/sour cream
- 2 Spring onions chopped
15 minutes prep time & 2 hours cook time
Buffalo Tallow, Pure Tallow
Add 1 tbsp of tallow to frypan on high heat. Once smoking add beef till browned all over.
Remove beef with slotted spoon and reserve in a bowl. Lower heat to medium and add another tbsp of tallow if your beef cubes weren't that fatty to begin with.
Add chopped onion.
Cook stirring for around 5 minutes till released water is mostly evaporated and frypan is deglazed.
Add mushrooms and stir until released water is mostly evaporated. Add bay leaves, cayenne, paprika, caraway seeds, thyme and marjoram.
Cook for a minute or two. Add tomato paste cook stirring through for a minute. Add garlic and cook until fragrant. Return beef and juices.
Add chicken stock till nearly covered. Mix all through. Bring to boil then reduce to simmer.
Leave for 2 hours uncovered stirring occasionally. Raise heat to reduce liquid if needed.
Add salt and pepper to taste. Stir through a splash of your favorite vinegar at the end.
Serve with a dollop of creme fraiche or sour cream and sprinkle with spring onion.