Tochitura — Print Recipe — The Culinary Codex

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

Ingredients

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.