Sandra Soslu et is a Turkish saucy braised beef dish made with ribeye, baby potatoes and carrots cooked in a thick tomato and pepper paste sauce. This version sears the beef first, builds the sauce separately with cornstarch to thicken it, then brings everything together in one pot. Serves 3 to 4 in about 1 hour 35 minutes.
The key step is searing the beef over high heat before it goes into the sauce. It gives the pieces a browned crust on all sides that holds the flavour in during the long simmer. I skipped the sear once and the meat turned out pale and without any depth.
The sauce comes from cornstarch dissolved in water, not flour. Add it to the pot before the meat and let it thicken first, or the consistency never comes together properly. Once the sauce coats the back of a spoon, that is when the beef goes in.
Soslu Et Recipe (Turkish Saucy Beef with Potatoes)
Description
Turkish saucy beef made with seared ribeye, baby potatoes and carrots in a thick tomato and pepper paste sauce. One pot, serves 3 to 4, ready in about 1 hour 35 minutes.
Ingredients
Instructions
- Pat the ribeye pieces dry. Heat a splash of oil in a heavy pan over high heat until very hot. Sear the beef pieces on all sides until deeply browned, about 2 minutes per side. Remove and set aside.
- In a deep pot over medium heat, add the vegetable oil and butter. Once the butter melts, add the onion and cook for 5 to 7 minutes until softened and golden.
- Add the tomato and pepper paste and stir continuously for 2 to 3 minutes.
- In a bowl, whisk the cornstarch into the 500ml water until fully dissolved. Pour into the pot and stir well.
- Season with salt, black pepper and chilli powder. Stir to combine.
- Allow the sauce to cook on medium heat, stirring occasionally, until it thickens and coats the back of a spoon.
- Add the seared beef pieces. Reduce the heat to medium-low and cook uncovered for 40 to 45 minutes, turning the pieces occasionally.
- Add the baby potatoes, carrots and bay leaves. Stir, cover and cook for a further 30 minutes until the vegetables are tender.
- Taste and adjust the seasoning. Serve hot with plain rice.
FAQs
Can I use a different cut of beef?
Yes. Sirloin or chuck steak both work well. Chuck needs a little longer — 50 to 55 minutes instead of 40 to 45 — because it is tougher, but it becomes very tender in the sauce. Avoid lean cuts like tenderloin, which dry out in a long braise.
What is Turkish mixed paste (salça) and where do I find it?
Salça is a thick, deeply flavoured Turkish tomato and red pepper paste sold in most Middle Eastern or Turkish grocery shops. If you cannot find it, use 1.5 tablespoons of tomato paste and half a tablespoon of red pepper paste as a substitute. Plain tomato paste alone also works but the sauce will be milder.
Can I make this in a slow cooker?
Yes. Sear the beef and sauté the onion and paste on the stove first, then transfer everything to the slow cooker with the cornstarch water. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Add the potatoes and carrots for the last 2 hours so they do not go mushy.
Can I use regular potatoes instead of baby potatoes?
Yes. Cut them into large chunks roughly the size of a walnut. They take about the same time to soften as baby potatoes. Waxy varieties like Charlotte or Yukon Gold hold their shape better in the sauce than floury ones.
What should I serve this with?
It is traditionally served with plain rice, which soaks up the sauce. If you want to keep dinner on the same Turkish theme, Beef Stir-Fry with Soy Sauce (Et Sote) is a lighter Turkish beef dish for another night. For a ground beef option on the same table, Tire Köfte is the natural pairing.
