Moskovanpata
recipe

A delicious and tender beef stew made with beef roast and a variety of flavorful ingredients. This dish is perfect for a weekday dinner or a special occasion.
Preparation Time: 2 hours
Serving Size: 4-6 servings

Ingredients:

- 1 kg beef roast, cut into cubes
- 3 tablespoons butter
- 3 onions, chopped
- 2 pickles, diced
- 3 tablespoons honey
- 2 teaspoons ground black pepper
- A pinch of cayenne pepper
- 3 tablespoons pickle juice
- 3 tablespoons all-purpose flour
- 1 1/2 vegetable broth cubes
- 5 dl water
- 150 g blue cheese
- 240 g sour cream
- 1 pickle, diced for garnish

Instructions:

1. Bring the beef to room temperature for at least one hour before cooking. Cut the beef into small cubes.
2. Sauté the chopped onions in butter in a pot for about five minutes.
3. Add honey and diced pickles, continuing to cook. Stir in black pepper and cayenne pepper.
4. Add pickle juice and cover the pot, allowing it to sit off the heat.
5. In a separate pan, brown the beef cubes in butter in small batches over medium-high heat. Transfer the browned beef into the pot with the onion and pickles.
6. Deglaze the pan with water and pour the liquid into the pot. Sprinkle the flour into the pot as well.
7. Add vegetable broth, blue cheese, and sour cream. Mix well.
8. Bake the stew in an oven preheated to 200°C (392°F) for one hour. Lower the temperature to 150°C (302°F) and cook for another 30 minutes to 1 hour, until the meat is tender.
9. Garnish the finished dish with diced pickles. Serve with boiled potatoes and a fresh salad.

Nutritional Information (per serving):

- Calories: approximately 450 kcal
- Protein: 35 g
- Fat: 30 g
- Carbohydrates: 15 g
- Fiber: 2 g

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