35 lines
1.5 KiB
Markdown
35 lines
1.5 KiB
Markdown
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%title Tocană și mămăligă
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## Ingredients
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### Tocană
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* 1-2lb stew meat (pork, lamb, beef, or chicken thighs), cubed
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* 2 large onions, finely diced
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* Some mushrooms (I used a double handful of king oyster), coarsely chopped or sliced
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* 3 cloves garlic, minced
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* 1 28oz can crushed tomatoes
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* 2 tbsp tomato paste
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* ¼ cup sweet Hungarian paprika
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* Thyme, sage, or savory to taste
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* Salt to taste
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### Mămăligă
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* ½ cup cornmeal
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* 2 cups water
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* Dash salt
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## Process
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1. Lightly salt and then sear stew meat in olive oil. Set aside.
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2. Sauté onions until just starting to caramelize. Add the mushrooms and garlic and cook until the mushrooms start to get tender. Add the tomato paste, paprika, and seasonings and stir.
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3. Once the tomato paste heads to a rust color, add the can of crushed tomatoes and half a can of water.
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4. Bring to a boil, stir in the meat, and reduce to a simmer. Cook, covered, until the meat is tender.
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5. Remove from heat, add salt and pepper to taste, and let sit covered while you make the mămăligă.
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6. Mix ½ cup of the water with the corn meal and salt. Bring the other 1½ cups to a boil, then stir in the corn meal mixture and reduce heat to low.
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7. Cook over low, stirring frequently, until it reaches a medium thick porridge consistency. Cover and cook on low for five minutes, stirring once a minute to keep from scorching.
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8. Transfer the cooked polenta to a bowl and stir for 5-10 minutes as it cools. It will thicken considerably.
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Serve the tocană over the mămăligă in a bowl and top with sour cream and parsley if you'd like.
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