In the kitchen with MyTrela

Beef stewed with tomatoes, mushrooms and cucumber

Pieces of beef stew in tomato sauce with weighed water. Mushrooms, pepper, mustard and fermented cucumber join the tender meat.

1 serving

Beef stewed with tomatoes, mushrooms and cucumber — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients cover the entire recipe for 1 serving. Weigh beef raw and vegetables as prepared edible portions. The retained 60 g of water and the new original 400 g are used at separate stages; the process uses 460 g of water in total.

  • Stewing beef200 g200 g raw boneless meat before stewing.
  • Potato starch6 g
  • Clarified butter (ghee)21 g21 g in total: 7 g for meat, 7 g for onion and 7 g for mushrooms.
  • Onion70 g
  • Tomato purée23 g
  • Water60 gThe existing 60 g for deglazing the pan; without conversion to glasses.
  • Red tomato170 g
  • Sweet paprika4 g
  • Bay leaf1 g
  • Allspice1 g
  • Salt3 g
  • Black pepper2 g
  • Mustard5 g
  • Red pepper85 g85 g edible portion without seeds.
  • Button mushrooms150 g
  • Fermented cucumber68 g68 g edible portion after draining the surface.
  • Water400 gA new explicit amount for this original version, as described in the preparation; it is not a reconstruction of the historical liquid amount.

Preparation

  1. Cut the weighed raw meat across the grain into bite-sized pieces and dust with all the weighed potato starch. Weigh three 7 g ghee portions. Sear meat on all sides in the first portion and transfer to a small pot.
  2. Fry chopped onion with all the tomato purée in the second ghee portion. Pour in the retained 60 g water, deglaze the pan and transfer its contents to the meat. Add chopped tomato, sweet paprika, bay leaf, allspice and weighed salt and pepper.
  3. Pour in all the new 400 g weighed water and cook over a low heat under a well-fitting lid. Stir occasionally and continue until beef is tender. The thickest pieces should reach at least 63°C; temperature does not replace checking the meat for tenderness.
  4. Fry cleaned, sliced mushrooms in the remaining 7 g ghee. Add them to tender beef with chopped pepper, fermented cucumber and all the mustard. Cook until pepper and mushrooms soften. Remove bay leaf and allspice. Wait at least 3 minutes after taking the pot off the heat before serving.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined ingredient weighing and preparation stages and liquid amounts, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.