1.5 KiB
1.5 KiB
%title Tocană și mămăligă
Ingredients
Tocană
- 1-2lb stew meat (pork, lamb, beef, or chicken thighs), cubed
- 2 large onions, finely diced
- Some mushrooms (I used a double handful of king oyster), coarsely chopped or sliced
- 3 cloves garlic, minced
- 1 28oz can crushed tomatoes
- 2 tbsp tomato paste
- ¼ cup sweet Hungarian paprika
- Thyme, sage, or savory to taste
- Salt to taste
Mămăligă
- ½ cup cornmeal
- 2 cups water
- Dash salt
Process
- Lightly salt and then sear stew meat in olive oil. Set aside.
- 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.
- Once the tomato paste heads to a rust color, add the can of crushed tomatoes and half a can of water.
- Bring to a boil, stir in the meat, and reduce to a simmer. Cook, covered, until the meat is tender.
- Remove from heat, add salt and pepper to taste, and let sit covered while you make the mămăligă.
- 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.
- 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.
- Transfer the cooked polenta to a bowl and stir for 5-10 minutes as it cools. It will thicken considerably.
Serve the tocană over the mămăligă in a bowl and top with sour cream and parsley if you'd like.