A Turkish Chef Showed Me “Only Using One Ingredient” To Make the Meat Melt In The Mouth Like Butter

Dinnertime blues got you down? Tired of the same old tough, chewy meat that requires a jaw workout to eat?

This recipe came to me from a friend who recently vacationed in Turkey. She raved about this dish she had at a local restaurant, where the meat was so unbelievably tender, it practically dissolved on her tongue. Intrigued (and more than a little skeptical), I decided to give it a try at home.

Let me tell you, it did not disappoint! This recipe is not only incredibly delicious, but it’s also surprisingly easy. The secret ingredient? Hold onto your hats – it’s milk! Yes, you read that right. A simple soak in milk transforms even the toughest cuts of beef into pillows of pure, flavorful heaven.

So ditch the fancy cuts of meat and the expensive marinades. This recipe is all about maximizing flavor and tenderness with minimal fuss. And trust me, the results are nothing short of amazing.

Why you’ll love this recipe

• Crazy Tender Meat: The extended soak in milk breaks down the muscle fibers, resulting in a melt-in-your-mouth texture.
• Simple & Few Ingredients: No fancy marinades or hard-to-find spices needed.
• Flavorful & Customizable: The recipe builds layers of flavor with vegetables, herbs, and a creamy sauce. You can easily adjust the spices to your taste.

Ingredients

• 1 kg (2 lb) Beef (such as chuck roast or stew meat)
• 500 ml (17 fl oz) Milk
• 50 ml (1.7 fl oz) Olive Oil
• 80 g (2.8 oz) Butter
• 2 Onions, chopped
• 100 g (3.5 oz) Mushrooms, sliced
• 10 g (0.4 oz) Garlic, minced
• Salt to taste (around 10 g)
• 5 g (0.2 oz) Black Pepper
• 5 g (0.2 oz) Sweet Paprika
• 30 g (1.1 oz) Mustard
• 30 ml (1 fl oz) Soy Sauce
• 500 ml (17 fl oz) Water
• 1 Zucchini, diced (optional)
• 1 Yellow Bell Pepper, diced (optional)
• 2 Tomatoes, diced
• 10 g (0.4 oz) Fresh Dill, chopped
• 30 g (1.1 oz) Starch (such as cornstarch)
• 30 ml (1 fl oz) Water
• 10 g (0.4 oz) Scallions, chopped
• 10 g (0.4 oz) Fresh Parsley, chopped

Instructions

1. The Milk Bath: In a large bowl, combine the beef and milk. Cover and let it soak for at least 20 minutes, or up to an hour. This is the magic step for tenderizing the meat!
2. Sautéing the Aromatics: While the meat soaks, heat olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened, about 5 minutes.
3. Searing the Meat: Drain the milk from the beef and pat it dry with paper towels. Season generously with salt and pepper. Increase the heat to medium-high and sear the beef on all sides until browned. Remove the seared beef from the pot and set aside.
4. Building Flavor: Add the butter, mushrooms, and garlic to the pot with the onions. Cook until the mushrooms are softened, about 5 minutes. Stir in the paprika, mustard, and soy sauce, scraping up any browned bits from the bottom of the pot.
5. Back to the Milk: Pour the reserved milk back into the pot along with the water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
6. Adding Vegetables (Optional): If using, add the zucchini, bell pepper, and tomatoes to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender-crisp.
7. The Secret to a Creamy Sauce: In a small bowl, whisk together the starch and water to form a slurry. Gradually whisk the slurry into the simmering pot until the sauce thickens slightly.
8. Bringing it All Together: Return the seared beef back to the pot and bring to a simmer. Cover and cook for 1-2 hours, or until the beef is fork-tender.
9. Finishing Touches: Stir in the fresh dill, scallions, and parsley. Season with additional salt and pepper to taste.
10. Serve and Enjoy! This dish pairs beautifully with mashed potatoes, rice, or your favorite noodles.

This recipe is a delicious way to achieve restaurant-quality tender meat at home. The milk bath combined with the slow simmering process creates a dish that is bursting with flavor and will leave you wanting more!