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Neck

Composed of several smaller muscles and has typical strong fibre and marbled texture, thanks to its balanced ratio of muscle and fat is ideal for lean stews and sauces of all kinds, suitable for grounding, for example you can prepare very tasty sausages for a grill or homemade burgers.

Neck

Szeged goulash

Ingredients

  • 1kg beef neck
  • 1 onion
  • 400g sauerkraut
  • 200g sour cream
  • 150ml beef broth
  • 50ml fine white wine
  • Salt and pepper
  • Sugar for flavouring
  • 3 tablespoons flour
  • 3 tablespoons lard or oil
  • 1 tablespoon ground pepper
  • Allspice
  • Bay leaf
  • 1 tablespoon passata (tomato puree)

Method

  1. Dice meat into 2cm cubes and coat in flour. Heat lard or oil and stir-fry meat deeply on all sides, then remove. Put onion finely chopped and fry until golden. Then dust with ground pepper, add bay leaf and allspice, pour a little bit of broth. Insert meat, salt and pepper it and cook on a medium heat for about 20 minutes.
  2. Pour the whole wine, pour broth as needed so that meat does not float. Then add passata. Stir, cover and stew on a lower heat for about 40 minutes.
  3. Cut and strain sauerkraut, add into a pot and stir. Stew for about 30 minutes or until meat is soft and tender. If necessary, pour broth.
  4. When meat is soft, pour sour cream, stir and simmer on a medium heat for a while. Taste and add salt, pepper or sweeten with sugar if needed.
  5. Serve ideally with fresh bread.

Beef neck in mushroom sauce

Ingredients

  • 1kg beef neck
  • 2 tablespoons olive oil
  • 60g butter
  • 80g flour
  • 200ml milk
  • 500m beef broth
  • 200ml whipping cream
  • 1 onion
  • 300g dried mushrooms (ideally mixture of mushroom variety)
  • Truffle oil
  • Salt

Method

  1. Firstly, soak dried mushrooms in water for at least one hour.
  2. Fry flour in melted and hot butter until lighten, pour cold milk and whisk well. Then pour 400ml of broth and cook for about 20 minutes. Then add cream, salt and simmer briefly.
  3. Dice meat into 2cm cubes, preheat oil and stir-fry meat deeply on all sides, then remove. Put onion finely chopped and fry until golden. Then add dried mushrooms and fry slowly for a few minutes.
  4. Insert meat back, salt it, pour a little bit of broth and simmer on a medium heat for 20 minutes.
  5. Then lower heat, if necessary, pour a bit of broth again or pour water from dried mushrooms and stew covered for an hour or until meat is soft.
  6. When meat is almost soft, pour prepared white sauce while constantly stirring, simmer for a few minutes, taste, add salt and drizzle with a few drops of truffle oil.
  7. Serve with rice.