Meats
A cornerstone of traditional Turkish cuisine, Et Haşlama is a clean, nutritious, and deeply comforting boiled stew. This recipe brings together tender chunks of beef with hearty and carrots in a light, lemon-infused broth. Finished with a touch of flour to give the stock a silky texture and fresh parsley for a vibrant finish, it is the perfect meal for any season.
Ingredients :
- 800 g beef (stewing beef cut into large chunks)
- 4 medium potatoes
- 2 medium carrots
- 2 onions
- 5 cups water
- 1 lemon
- 1 tbsp flour
- 1 tsp salt
- 1 tsp black pepper
- 3 sprigs of fresh parsley (finely chopped)
Preparation :
- Place the large chunks of beef and 5 cups of water into a wide pot and begin cooking over medium heat.
- As the water reaches a boil, use a skimmer or slotted spoon to carefully remove the foam (scum) that rises to the surface for a clear broth.
- While the meat is simmering, wash and chop the carrots and potatoes into large, rustic pieces. Peel the onions and cut them into quarters. Wash and finely chop the parsley.
- Once the meat has softened significantly, add the prepared potatoes, carrots, and onions into the pot.
- Season the mixture with salt and black pepper.
- Squeeze the fresh lemon juice into the pot, cover with a lid, and continue to simmer on low heat.
- Check occasionally until the vegetables are tender. In a separate small bowl, take a small amount of the cooking broth and whisk it with 1 tablespoon of flour until smooth. Slowly pour this mixture back into the pot while stirring to slightly thicken the sauce.
- When the vegetables are fully cooked and the broth has reached a light, velvety consistency, garnish with finely chopped parsley and remove from heat.
