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Beef With Walnut Gravy

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Ingredients

Adjust Servings:
1 kg Beef для тушения
800 ml Beef stock
200 g Walnut
2 pcs Onion
2 pcs Carrot
100 g Parsley root
100 g Celery root
200 ml White wine
6 tbsp Sunflower oil
spices:
1 tsp Ground coriander
1 tsp Utskho-suneli
2 berries Pimento
2 pcs Bay leaf
to taste Salt
to taste Grounded black pepper

Beef With Walnut Gravy

  • Serves 6
  • Medium

Ingredients

  • spices:

Directions

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This recipe was created after my first trip to Georgia. I took the inspiration from the “Black Lion” restaurant in Tbilisi, where I dined in a very cozy garden in the shade of a tree. The waitress recommended me beef with walnut gravy as a main dish. It wasn’t on the menu, just a seasonal dish from the chef. The meat was served with mashed potatoes. The dish was incredibly delicious and I really liked the idea of thickening gravy with ground walnuts. But I wanted it to be even thicker and more walnut-flavored.

This recipe for beef with walnut gravy is something I created inspired by Georgian flavors and classic principles. The gravy is to thick and intense. It might seem like it was cooked with cream but there’s no dairy in this recipe.

The meat is super tender and melt-in-your-mouth.

Serve with mashed potatoes, rice, buckwheat, you name it.

It’s a great dish, I highly recommend you try it!

Bon appetit!

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Steps

1
Done

Preheat the oven to 120 degrees.

2
Done

Chop the onions, carrots, celery, and parsley root.

3
Done

Cut the beef into 4-5 cm cubes. Season with salt and ground black pepper.

4
Done

Heat a pan over medium-high heat. Add 2 tbsp of vegetable oil and sear the meat by frying it until golden brown on all sides. Transfer to a pot.

5
Done

Reduce the heat to medium. Add 2 more tbsp of vegetable oil and cook the onion until golden brown and flavorful. Stir scratching off any meat leftovers - this will enhance the flavor and aroma of the dish.

6
Done

When the onion is done, add the wine and let it evaporate. Transfer the sauce to the pot with the meat. Add the spices and vegetables. Stir. Pour the stock enough to almost completely cover the meat and vegetables (by approximately 2/3).

7
Done

Bring to a boil over high heat. As soon as it boils, cover with a lid and transfer to the oven. Cook for 3-4 hours until the meat is fork tender. The cooking time depends on the meat you use.
When the meat is ready, take out the pot from the oven and let cool down.

8
Done

In a food processor, process the walnuts into a paste-like consistency.

9
Done

Transfer the meat pieces into a separate bowl. Discard the bay leaf and allspice berries.

10
Done

Transfer the gravy to the food processor. Add the walnut paste and process until creamy. Season with salt and pepper to taste. Return the mixture to the pot, bring to a boil. Remove from the heat.

11
Done

Done!
Tastes even better after refrigerated overnight.
Bon appetit!

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