Teltow-Style Swede Stew

Ingredients

• 700 g Teltow swedes
• 20 g dried porcini mushrooms
• 3 tbsp butter
• 1 tbsp sugar
• 250 ml beef stock
• Salt
• Pepper (freshly ground)
• 350 g beef fillet
• 3 shallots
• 1 tbsp oil
• 120 g sour cream
• 1 tbsp flour
• 500 g waxy potatoes
• 1 tsp salt
• 0.5 bunch Parsley

Instructions

1. 1.

   Preheat the oven to 75 °C.

2. 2.

   Wash, peel and halve the swedes. Soak the porcini mushrooms in a cup of hot water. In a pot heat half the butter, add the swedes, sprinkle with sugar and caramelize over gentle heat. Pour in half the stock, season with salt and pepper, cover and simmer on low for about 30 minutes.

3. 3.

   Wash and pat dry the beef fillet, cut into finger‑thick strips. Peel and finely dice the shallots. Drain the mushrooms from the soaking liquid. Heat the remaining butter with oil in a pan, sear the beef strips until browned, then remove and keep warm in the oven.

4. 4.

   In the leftover fat sauté the mushrooms and shallots, pour in the mushroom soaking liquid and the remaining stock, and reduce heavily. Whisk the sour cream with flour, add to the pot and bring to a brief boil. Add the beef strips and swedes, season with salt and pepper.

5. 5.

   For the boiled potatoes, peel them and cook in 500 ml salted water for about 20 minutes covered, then drain. Wash, dry shake, finely chop the parsley leaves and sprinkle over the potatoes.