Classic Rib Steak na Tavi
Tradicionalno jelo · Ukrainian
A traditional Ukrainian dish featuring tender rib steak cooked in a rich, savory sauce with onions and spices, often served with a side of mashed potatoes or bread.
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Sastojci
- Rib steak1 kg
- Onions2 large
- Garlic3 cloves
- Beef broth500 ml
- Tomato paste2 tbsp
- All-purpose flour2 tbsp
- Vegetable oil3 tbsp
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
Koraci
- 1
Cut the rib steak into 2-3 cm cubes. Season generously with salt and black pepper.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the steak cubes in batches until browned on all sides. Remove steak and set aside.
- 3
Add chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- 5
Sprinkle the flour over the onions and cook, stirring, for 1 minute to form a roux.
- 6
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 7
Return the seared steak to the pot. Add the bay leaf. Season with salt and pepper to taste.
- 8
Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the steak is very tender.
- 9
Remove the bay leaf before serving. Garnish with fresh dill.
