Save to your scrapbook
Tocana de Vita (Romanian Beef Stew) with Mamaliga
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Originally eaten in rural areas as a substitute for bread and to bulk out meat dishes, mamaliga is now a national treasure. Similar to northern Italy's polenta and made from the same cornmeal, it's prepared in much the same way but usually served much thicker, so it retains its shape. Nowadays, it is often enriched with butter and with cheese or soured cream. Traditionally, mamaliga is eaten alongside a hearty stew (tocana), which can contain anything from pork to mutton or, as here, beef.
Typical values per serving:
This recipe was first published in October 2006.