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Braised beef with eggplant and tomatoes
Beef cubes braised with onion, tomatoes, and sweet paprika until tender, then finished with olive oil–browned eggplant. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 2 hr
- Total time
- 2 hr 15 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Balkan
This braised beef with eggplant is inspired by Turkish and Balkan cooking: beef cubes simmer with onion, tomatoes, and sweet paprika until tender, with eggplant browned in olive oil added for the last 20 minutes. Serve with rice or bulgur.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Brown the beef
10 minPat the beef dry and cut it into roughly 3 cm cubes. Brown on all sides in 2 tbsp of the oil. Add the finely chopped onion and sauté.
Braise
1 hr 30 minAdd the garlic, tomato paste, paprika, tomatoes, and water. Season with salt and pepper, cover, and simmer for about 1 hour 30 minutes, until the beef is tender. Add more water as needed.
Cook the eggplant
30 minCut the eggplants into cubes and brown them in batches in the remaining oil until golden. Add them to the beef and simmer for another 20 minutes.
Serve
Sprinkle with parsley and serve with rice or bulgur.
Tip: Brown the eggplant before adding it to the beef; raw eggplant would release water, turn soggy, and thin the sauce.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 553 kcal
- Protein
- 33 g
- Carbohydrates
- 19 g
- of which sugars
- 10 g
- Fat
- 39 g
- of which saturates
- 12 g
- Fiber
- 7.4 g
- Salt
- 2.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hovädzie mäso dusené s baklažánom a paradajkami
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