Gestoofde Runderlappen Scallops of Beef
Indulge in the comforting flavors of traditional Dutch cuisine with "Gestoofde Runderlappen Scallops of Beef," a hearty, slow-cooked dish that's perfect for cozy family dinners. Tender beef scallops are seared to golden perfection and then braised in a rich sauce infused with aromatic spices like cloves and paprika, savory beef stock, and a touch of tangy red wine vinegar. The addition of caramelized onions and garlic enhances the sauce’s depth, while a sprinkle of fresh parsley adds a vibrant finish. Simmered low and slow in a Dutch oven, this dish guarantees melt-in-your-mouth beef and a velvety, flavorful gravy. Serve it over creamy mashed potatoes, buttery rice, or warm rustic bread for a satisfying meal that hits all the right notes. Whether you're craving classic comfort food or looking to impress guests with an exquisite braised beef recipe, this dish has it all—flavor, texture, and aroma.
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Recipe Information
Ingredients
- 500 grams beef scallops (runderlappen)
- 25 grams unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 cloves garlic cloves
- 2 pieces bay leaves
- 1 teaspoon ground cloves
- 1 teaspoon paprika powder
- 500 milliliters beef stock
- 2 tablespoons red wine vinegar
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the runderlappen (beef scallops) dry with paper towels and season both sides generously with salt and pepper.
In a heavy-bottomed Dutch oven or large skillet, melt the butter with 2 tablespoons of olive oil over medium-high heat.
Sear the beef scallops in batches to avoid overcrowding the pan. Cook for 2-3 minutes on each side until well-browned, then remove and set aside.
Peel and finely chop the onion. Mince the garlic cloves.
Reduce the heat to medium and add the chopped onion to the same pan. Sauté for 3-4 minutes until softened and golden.
Add the minced garlic, bay leaves, ground cloves, and paprika powder. Stir and cook for 1 minute until fragrant.
Sprinkle the flour evenly over the onion mixture and stir to incorporate. Cook for 1 minute to eliminate the raw flour taste.
Deglaze the pan by adding beef stock and red wine vinegar, scraping up any brown bits stuck on the bottom. Stir well to make a smooth sauce.
Return the seared beef scallops to the pan, ensuring they are submerged in the liquid. Bring the mixture to a gentle boil.
Reduce the heat to low, cover with a lid, and let the beef simmer gently for 2 hours. Stir occasionally to prevent sticking.
After 2 hours, the beef should be tender and the sauce thickened. If the sauce is too thin, remove the lid and simmer uncovered for 10-15 minutes until reduced to the desired consistency.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve warm over mashed potatoes, rice, or with rustic bread, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
