Tochitura

Name: Tochitura
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4 servings
Cuisine: Moldovan
Ingredients: 600g beef chuck, cubed; 2 onions, diced; 4 cloves garlic, minced; 200ml dry red wine; 3 tbsp tomato paste; 2 tbsp sunflower oil; 1 tsp sweet paprika; 1 tsp dried thyme; 2 bay leaves; Salt and black pepper; 4 eggs for frying; 200g brânză (sheep cheese), sliced; Fresh parsley, chopped

Tocitură (toh-chee-TOO-rah)

Beef and Vegetable Stew

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 514 kcal

A hearty Moldovan stew of tender beef chunks simmered with tomatoes, garlic, and wine, traditionally served alongside mamaliga and a fried egg.

Nutrition & Info

Protein 38.0g

Carbs 14.0g

Fat 34.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

heavy skillet or cast iron pan wooden spoon saucepan

Presentation Guide

Vessel: cast iron skillet

Garnishes: fried egg, fresh parsley

Accompaniments: mamaliga, brânză

Ingredients

600g beef chuck, cubed
2 onions, diced
4 cloves garlic, minced
200ml dry red wine
3 tbsp tomato paste
2 tbsp sunflower oil
1 tsp sweet paprika
1 tsp dried thyme
2 bay leaves
Salt and black pepper
4 eggs for frying
200g brânză (sheep cheese), sliced
Fresh parsley, chopped

Instructions

1
Season beef cubes with salt, pepper, and paprika. Heat oil in a heavy skillet over high heat and brown the beef on all sides in batches.
2
Reduce heat to medium, add onions and cook until softened and golden, about eight minutes.
3
Add garlic and tomato paste, stirring for one minute until fragrant. Deglaze with red wine, scraping up browned bits.
4
Add bay leaves, thyme, and enough water to barely cover the meat. Simmer covered on low heat for one and a half hours.
5
When beef is fork-tender and sauce is thick and reduced, adjust seasoning. The sauce should coat the back of a spoon.
6
Serve in a hot skillet with a fried egg on top and slices of brânză alongside. Accompany with fresh mamaliga.

💡

Did You Know?

In Moldova, tochitura is considered a test of a cook's skill because the sauce must achieve the perfect thick consistency without any thickeners.

Chef's Notes

Equipment Tips

heavy skillet or cast iron pan
wooden spoon
saucepan

Garnishing

fried egg, fresh parsley

Accompaniments

mamaliga, brânză

The Story Behind Tochitura

Tochitura is a cornerstone of Moldovan home cooking that showcases the region's love for hearty, slow-cooked meat dishes. The name comes from the Romanian word "a toci" meaning to mince or chop, reflecting the original preparation of finely cut meats. The dish represents the agricultural traditions of Moldova, where beef and sheep farming have been central to village life for centuries. Served with mamaliga and a fried egg, it forms what many consider the quintessential Moldovan plate.

🕐 Traditionally enjoyed lunch or dinner year-round 📜 Origins: Traditional Romanian-Moldovan

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