Beef and Pork Stew

This recipe can nowadays be encountered all across Romania, and each of the regions has its own approach to making it, using a variety of different ingredients. We are talking about the Romanian dish known as ‘tochitura’, a quick beef and pork stew, that very much resembles a braise made with a mixture of meat and organs. In Moldova the stew is made without adding the tomato juice or paste. Transylvania on the other hand, is known for its appetizing pork dishes, which is why householders often add homemade smoked sausage to the stew.

Ștefan Baciu, 20.11.2015, 15:41

This recipe can nowadays be encountered all across Romania, and each of the regions has its own approach to making it, using a variety of different ingredients. We are talking about the Romanian dish known as ‘tochitura’, a quick beef and pork stew, that very much resembles a braise made with a mixture of meat and organs. In Moldova the stew is made without adding the tomato juice or paste. Transylvania on the other hand, is known for its appetizing pork dishes, which is why householders often add homemade smoked sausage to the stew.

To make this Romanian dish, you need half a kilo, about a pound, of leaner pork fresh ham, and about a kilo of pig liver, spleen, heart. For the sauce you need two medium-sized onions, a head of garlic, a glass of red wine, oil, paprika, thyme, salt and pepper, and optionally tomato juice or paste.

Finely chop the onion and mince the garlic. Wash the meat and slice it into cubes. Heat oil in a skillet with a cover, then brown the onion. When the onion is brown, add in the meat and organs, and cook until they are no longer pink, stirring occasionally. Then add in some water to barely cover, the glass of red wine, and leave to simmer under the cover.

If you want to add pork sausage, add it not long before the mixture of meat is ready. When everything is done, add the garlic and the other herbs and seasonings. A few minutes before turning off the heat add the tomato paste or juice if you wish to use them, and optionally another glass of wine. Sprinkle some finely chopped parsley on top and leave to rest. This mixture is traditionally served with a side of polenta with a fried egg sunny side up on top, over which we grate cheese. It goes well with a mix of sauerkraut, pickles and cornichons, and of course, a glass of red wine. Enjoy!