Tocana De Cartofi Romanian Potato Stew Recipes

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TOCANA DE CARTOFI (ROMANIAN POTATO STEW)



Tocana De Cartofi (Romanian Potato Stew) image

This is really more potatoes cooked in a sauce than it is a stew. Adapted from Pan American's Around the World Cookbook. The original calls for either chicken fat or butter; your choice.

Provided by Chocolatl

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sweet paprika
1 cup stock
6 potatoes, peeled and cubed
1/4 cup heavy cream

Steps:

  • Melt butter in a deep saucepan.
  • Add flour, salt, pepper and paprika, and stir until smooth.
  • Gradually add stock, stirring constantly.
  • Bring to a boil, stirring constantly.
  • Add potatoes and stir.
  • Cover and cook over medium heat for 15 minutes.
  • Add cream and cook for 5 minutes more. Only a small amount of liquid should remain.
  • Serve potatoes with remaining sauce.

Nutrition Facts : Calories 242.4, Fat 7.7, SaturatedFat 4.8, Cholesterol 23.8, Sodium 825.7, Carbohydrate 39.6, Fiber 4.8, Sugar 1.7, Protein 4.8

ROMANIAN PORK AND POTATO STEW



Romanian Pork and Potato Stew image

Pork is standard fare in Romanian and this pork and potatoes stew recipe, or cartofi cu carne de porc in Romanian, is a favorite.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch

Time 1h20m

Number Of Ingredients 18

For The Stew:
1 pound pork loin, trimmed of fat and cut into 1-inch pieces
Lard, bacon fat or oil for pan frying
2 large onions, finely chopped
2 tablespoons tomato paste
1 tablespoon ​Vegeta seasoning
1 teaspoon hot or mild paprika
Salt and pepper to taste
1 pound potatoes, peeled and cut into 1-inch cubes
Chopped dill or parsley for garnish
For The Mamaliga:
1 1/4 cups water or stock
3/4 teaspoon salt (or Vegeta seasoning)
1 tablespoon butter
1/2 cup coarse yellow cornmeal
Sour cream to taste (optional)
Telemea or feta cheese to taste (optional)
Fresh herbs of choice to taste (optional)

Steps:

  • To make the stew: In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sauté until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.
  • When pork is almost tender, add the tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.
  • Remove from heat and add chopped dill or parsley. Serve with mamaliga.​​
  • To make the mamaliga: In a small saucepan, bring the water or stock to a rolling boil. Add the salt or Vegeta and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
  • Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. If desired, while mamaliga is still hot, add more butter, cheese, and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.

Nutrition Facts : Calories 527 kcal, Carbohydrate 47 g, Cholesterol 107 mg, Fiber 5 g, Protein 37 g, SaturatedFat 8 g, Sodium 788 mg, Sugar 7 g, Fat 21 g, ServingSize 4 bowls (Serves 4), UnsaturatedFat 0 g

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