A rich, rustic stew of tender beef chunks in a paprika-tomato sauce, crowned with a fried egg and served over golden mămăligă.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Brown beef cubes in batches in hot oil in a heavy skillet. Remove and set aside.
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2
Sauté onion in the same skillet until softened. Add sweet and hot paprika, stir 30 seconds.
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3
Add tomato paste and wine, scraping up browned bits. Simmer 2 min.
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4
Return beef to skillet, add broth. Cover and simmer on low for 1.5 hours until very tender.
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5
Fry eggs sunny-side up in a separate pan.
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6
Serve stew over mămăligă, topped with a fried egg and crumbled brânză.
Did You Know?
In Moldova region, tochitură is the centerpiece of the Christmas table, simmered slowly while the family prepares for the feast.
Chef's Notes
Equipment Tips
- heavy skillet
- wooden spoon
- frying pan
Garnishing
fried egg, crumbled brânză, thyme
Accompaniments
mămăligă, pickles
The Story Behind Tochitură
Tochitură is a cornerstone of Romanian home cooking, with every region boasting its own version. The word comes from "a toca" (to chop), referring to the diced meat. Originally a way to use every part of the animal, it has evolved into a beloved comfort dish showcasing Romania's love of paprika, eggs, and polenta together.
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