Polish · intermediate
Polish Sour Pickle Beef Stew With Potatoes And Dill
A heart-warming Polish stew combining tender beef simmered with earthy potatoes, grated sour dill pickles, and a silky sour cream dill finish.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large Dutch oven over medium-high heat.
- 02
Season beef cubes with black pepper and sear until browned on all sides, about 8 minutes, then remove beef to a plate.
- 03
Add diced onion to the pot and sauté for 5 minutes until soft and translucent.
- 04
Return browned beef to the pot, pour in halal beef broth, bring to a boil, then cover and simmer over low heat for 20 minutes.
- 05
Add diced potatoes, grated dill pickles, and pickle brine, then simmer uncovered for 15 minutes until potatoes are tender.
- 06
Temper sour cream with a scoop of hot broth, stir it into the stew along with chopped dill, simmer for 2 minutes without boiling, and serve hot.
A LITTLE KITCHEN KNOW-HOW
temper sour cream
Gradually mixing hot liquid into cold sour cream equalizes temperatures, ensuring a smooth, lump-free emulsion.
Notes from the kitchen
- Using traditional brined fermented pickles rather than vinegar pickles gives the broth an authentic sour depth.
- Temper sour cream with warm broth before adding to prevent curdling in the hot soup.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.