Many Russian recipes are for “peasant food” – simple, inexpensive dishes that anyone can put together with a few ingredients. This particular dish is one of my favorite! My father loved making this delicious meal for us on the weekends; one of the few things he loved to cook! The tender meat and amazing flavors in this recipe are what make it so great!
“Sharkoie” – Braised Beef and Potatoes in Tomato Sauce
- Prep Time
- Cook Time
- Difficulty Level Beginner
- (4 /5)
- 2 Rating
- 1 pound beef chuck, trimmed and cubed
- 4 cups beef broth
- 1 teaspoon each: sea salt, ground black pepper
- 1/2 teaspoon ground cumin
- For sauce:
- 1 large onion, diced
- 3 garlic cloves, finely minced
- 3/4 cup tomato sauce
- 1/4 cup heavy cream
- 1/2 teaspoon each: sea salt, ground black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons corn starch
- For Potatoes:
- 4 large Yukon potatoes, peeled and cubed
- 2 tablespoons fresh dill, chopped
- Season cubed beef with sea salt, cumin and black pepper and set aside. Preheat a large, deep frying pan and add several tablespoons oil. Add to hot pan seasoned beef and sear evenly until beef develops dark color. Add beef broth. Cover pan and reduce heat to low. Bring to a simmer and braise beef for 1 ½ hours.
- Prepare tomato sauce: sauté onion and garlic in large pan with several tablespoons of oil until golden brown. Add to pan tomato sauce, cream and seasonings. Simmer sauce over low heat for 6 to 7 minutes until thickened and set aside.
- Remove 1 cup of broth from braised beef and whisk in cornstarch - set aside for later use.
- Add the cubed potatoes to the braised beef still in the broth. Add sauce to pan, stir with spatula to coat potatoes, cover and continue to cook over low heat until potatoes are tender, about 30 minutes. For the last 10 minutes, add the reserved broth mixture with cornstarch and stir well to combine - this will thicken the sauce. Sprinkle with fresh chopped dill and serve.