If the meat is not pre-sliced, cut thin slices about quarter of an inch thick and 2x2inches large. Pound the slices of meat with meat mallet, sprinkle salt and pepper over the tops, flip them over, and season from the other side.
Scrape the onion to the side of the pot and start placing a piece of meat, one by one on the bottom of the pan. Brown each piece from both sides, and push them aside in the pan. Repeat this process with all the pieces. It is important that the heat is on high.
The meat will start creating a brown coating on the bottom of the pan, and that is what we are looking for.
Add half a cup of water to the pan and stir the meat around, until all of the brown coating is released from the bottom into the sauce.
Cook out all the liquid from the pan, until it starts catching to the bottom again.
Add one cup of water, stir from the bottom, releasing all the brown coating from the bottom again.
Then add 2 more cups of water, and one cube of beef flavored bouillon. It would be best if you use a pressure cooker. Cover the pot with lid and close tightly. Once the pot starts steaming, turn down the heat to medium low and cook for 25-35 minutes.
When done, place the pressure cooker in the kitchen sink, and let cold water run over the top of the lid. Once safe to open, remove the lid add 1 cup of water and bring to boil.
Mince one clove of garlic and add to the meat.
In a small bowl whisk half a cup of water with 4 tablespoons of flour, and stir it into the meat. Let cook for another five minutes.
Recipe Notes
This dish can be served with steamed rice or potato dumplings, and tomato or cucumber salad on the side.
In a small bowl mix 1 -1/2 cups of warm water, sugar and yeast. Stir the yeast in so it is all under water and let sit aside.
In to a dough mixer place all dry ingredients, mix it, and add water with vinegar and yeast mixture. Mix well, and if dough is too sticky add more flour.
Spray the bottom of a clean bowl with non-stick spray. Place the dough in the bowl, cover with plastic wrap, place it in a warm place, and let it rise.
When the dough doubles its size remove it, and place it on a flat-floured surface. Kneed the dough into a tight, smooth, round ball. Place the ball on a baking sheet or cake pan(round 8-10 in), and let rise again.
Preheat the oven to 400° F and bake for 15 minutes.
Mix 1 tsp of salt in a cup of water, and gently brush the top of the hot bread . Turn the temperature down to 350°F, and bake for another 30 minutes. Make sure to brush salty water on the bread every 10 minutes. Let the bread cool before cutting.
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
In a small bowl warm up milk in a microwave for 40 seconds, add 1 tsp of sugar, yeast, and set aside.
Preheat the oven to 350 °F.
Place flour in a shallow bowl or on a counter top. Place a cheese grader in the middle the flour mount and shred the frozen stick of margarine.
Sprinkle sugar on top, and add all the other ingredients along with the yeast mixture. By hand mix it all together and create slightly sticky dough if too sticky dust with more flour.
Place plastic wrap on a flat surface, put the dough in the middle, and cover with another sheet of plastic( I use new garbage bag ,cut the sides off, and you are left with two identical pieces of plastic sheets ).
With a rolling pin roll it out into a 1/8 of an inch thick flat piece.
Remove the top layer of plastic. With a small circle cookie cuter
(1-1 1/2 in diametr) cut out as many circles as you can.
When you are ready to remove the cutouts on to the baking sheet, gather together the leftovers around the circles (reuse again), and by placing your finger under the bottom layer of plastic, push up and gently lift the circle. Place them on a backing sheet about 1/2 an inch apart.
With your index finger press several times in the middle of each circle to create edge like a tiny pizza.
Place the filling in a large Ziploc bag and cut the corner off. Twist the bag at the top around the filing and start piping the filling in the middle of the circles. Don’t overlap the edge.
Place one raisin in the middle of each cheesecake and bake in 350 °F for 14 minutes.
Meanwhile melt a cube of butter in a microwave in a small bowl, add 1 tsp of vanilla and 2 tsps of rum flavoring.
After you remove the cheesecakes from oven let them sit for 5 minutes to cool.
Take a big platter or another clean cookie sheet and sift powder sugar on the bottom of the sheet (cover the whole area). Take each cheesecake and dip it quickly into the butter, and place it with bottom down on the sugarcoated platter. After the platter is full, sift more sugar on top.
Let them set for good 30 minutes before placing them on top of each other in case of storage. Store in cool place.
Wash the roast and generously rub with salt add pepper and caraway seed.
Preheat oil in cast iron pan on high.
Chop onion and sate till golden brown. Stir with wooden spoon. Scrape onion to the side and add roast.
Brown the roast from all sides. It will create a nice crust that will protect the meat from drying out. When the onion starts catching to the bottom add slowly water and scrape from bottom. This will make delicious drippings.
Preheat the oven to 350 °F, cover the pan with a lid, and bake in the oven for 2 hours. Turn meat with a wooden spoon every ½ hour. After 2 hours remove the lid and raise the temperature to 400˚ F and bake for another 40 minutes.
When the roast is done remove from the pot unto a plate and cover with foil.
You can add additional flavor to the roast by placing some of the dripping directly on the meat and dumplings before serving the meal, or make from the drippings extended sauce.
Place the pot back on the stove, and add 1 cup water to the drippings. Scrape the sides of the pot into the drippings. To make drippings more like a gravy texture, and add 2 tablespoons of cornstarch mixed in 1/4 cup of water and stir into the drippings. Let cook for 3 minutes, than drizzle over the dish
Heat milk in a small bowl in a microwave . The temperature needs to be comfortable to the touch . Add sugar, dissolve and sprinkle yeast on top. Stir yeast in the milk and let rest.
Add all the ingredients to a large mixing bowl or dough mixer, along with the yeast mixture. Mix well. If the dough is too sticky add more flour.
Place dough in a bowl (coat it with nonstick spray). Cover the dough, and let rest for 30 minutes in a warm place.
Dumplings are filled with fruit of your choice (strawberries, blueberries, apricots, plums, blackberries or even bananas). Fresh fruit is always better, but you may also use frozen.Wash fresh fruit in a strainer and let dry on a paper towel.
When the dough rested long enough, place it on a clean, flat surface.
Shape the dough with a kneading motion into a smooth ball. Roll the ball into a long thick coil, and cut 1 inch thick slices with a knife. Shape each piece into a ball and then flatten them up.
Place the dough into your palm and position the fruit in the middle.
Wrap the edges of the dough around the fruit, and pinch tightly together, till no fruit is showing, and the dough is tightly sealed. Repeat with each piece.
Set the finished dumplings sealed side down on a floured surface to rest for 15-20 minutes. Cover with cloth.
To cook the dumplings, you are going to need a large pot with lid, filled half way up with water. Bring it to rolling boil. Place the dumplings one by one into the pot and stir with wooden spoon. The dumplings will get twice as big so don’t put too many of them in.
Cover with a lid and return to full boil. Turn down the heat to medium high and place wooden spoon between the lid and the pot for the steam to escape.
Boil for 4 minutes, uncover the lid, and with a wooden spoon turn each dumpling over ( tops will be on the bottom). Place lid back on, and continue boiling for four more minutes.
When the dumplings are ready to be taken out, you have to work quickly. Prepare large bowl, curved spatula, and two forks, right next to your pot.
Take one dumpling at a time out, and quickly place forks opposite from each other on the top of a dumpling and make a little rip in the dumpling for the steam to escape. If the steam is not let out, the dumpling will lose its fluffiness. Speed is very important here. Serve hot.
To serve the dumpling, place desired amount of dumplings on a plate sprinkle with powder sugar, favorite yogurt or home made Tvaroh (Czech sour cheese) and drizzle with melted butter.
Filling:
In a heavy saucepan put 2 cups of milk, sugar, and vanilla. Whisk in egg yolks and bring to hot temperature with constant stirring.
In a mug: mix ½ cup of milk with cornstarch and pudding. Mix well and pour to the milk. Bring to boil, with constant stirring. Reduce the heat and cook till very thick.
Pour into a bowl, cover with plastic foil, and place it in the refrigerator.
Dough:
In a heavy saucepan bring water, butter and salt to a boil.
Add flour all at once, stir with wooden spoon till the dough forms a ball. Set aside to cool for 5 min.
Add eggs one at a time, and mix it by hand with a wooden spoon. When one egg is absorbed in the dough, add another. Repeat this process till you use all the eggs.
Preheat the oven to 400° F.
Place a wide decorative tip in a corner of a pastry bag, and fill with dough.
Place a piece of parchment paper on a backing sheet ( you can draw circles directly on the paper and than flip upside down),or just use greased baking sheet. Pipe wreath like shapes (circles ) 2 inches wide. Go twice around with the dough to create two layers.
Bake for 30 to 35 minutes. Let cool down.
Cut cold wreaths in half like a bagel.
Place the filing in a large Ziploc bag and cut one corner off. Squeeze the filling on the bottom part of the wreath, and cover with the top. Brush the top with Sugar glaze.
Sugar glaze: In a cup put 3 Tbsp water, 1 tsp vanilla, 2 Tbsp rum(or 2tsp rum extract +11/2 Tbsp water) Heat in microwave for 1 min and pour into a bowl with 2 cups of Powdered sugar. Mix well. Heat in microwave for 1 more minute before brushing it on tops of the wreaths.
Hovězí Polévka s Játrovými Knedlíčky - Beef Soup with Dumplings
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This soup is very traditional. Some call it “The Wedding Soup”, because it is usually served on special occasions like weddings or different festivities. Some might be discouraged from trying it, because of the main ingredient in the dumplings. Yes it has a liver in it, but let me tell you something. The taste of the dumpling is so delicate and refreshing, that you will feel like you just ate the finest meatball ever.
Hovězí Polévka s Játrovými Knedlíčky - Beef Soup with Dumplings
1
2
3
4
5
Votes: 0
Rating: 0
You:
Rate this recipe!
This soup is very traditional. Some call it “The Wedding Soup”, because it is usually served on special occasions like weddings or different festivities. Some might be discouraged from trying it, because of the main ingredient in the dumplings. Yes it has a liver in it, but let me tell you something. The taste of the dumpling is so delicate and refreshing, that you will feel like you just ate the finest meatball ever.
Prepare vegetables by dicing parsnip, carrots, celery, and onion.
Place the vegetables in a pressure cooker with water, whole steak, and salt. Lock the lid and cook for 30 minutes.
Remove the meat and cut it into small pieces and return it back into the pot.
Make the meat dumplings.¼ onion6 cloves garlic3 tsp salt1 lb. beef liver2 Tbs butter1 egg1 egg yolkPlace all the ingredients above in a blender and mix for 1 minute.
Pour the liquid into a medium-mixing bowl. Add 1 cup of cream of wheat and 2 cups of breadcrumbs. Mix with wooden spoon and let it sit for 15 minutes. The dough will thicken.
Roll small balls out of the dough, and place them in the boiling soup. Cook for another 10 minutes. To finish the taste add 1cube of beef bouillon and black pepper.
