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Řízek- Breaded fried meat

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Řízek- Breaded fried meat
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Servings
8people
Servings
8people
Řízek- Breaded fried meat
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Servings
8people
Servings
8people
Ingredients
Servings: people
Units:
Instructions
  1. Prepare 1 plate, and 2 serving bowls.
  2. On the plate pour 2 cups of flour.
  3. In one bowl beat 4 eggs with half a teaspoon of salt and two tablespoons of milk.
  4. Into the third bowl pour plain breadcrumbs.
  5. Place the dishes in this order next to each other.
  6. Prepare the meat. Řízek is usually made from pork, chicken, or fish. If you are using pork or chicken, tenderize the meat with a meat mallet to an even thickness.
  7. Salt each piece from both sides and place on a plate.
  8. Take the first piece of meat, coat it with the flour from both sides. With the help of fork dip the meat in the egg mixture, let drip off the exes egg, and coat in the breadcrumbs.
  9. After you coat all the pieces, preheat oil ( 1/4 inch high) in a frying pan. Turn the heat to medium and fry the meat from both sides till golden brown.
Recipe Notes

Serve with potato salad or any potato side dish.

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Posted in Main dishes

Roštěnky-Beef medallions

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Roštěnky-Beef medallions
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Servings Prep Time
6-8people 10minutes
Cook Time
40minutes
Servings Prep Time
6-8people 10minutes
Cook Time
40minutes
Roštěnky-Beef medallions
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Servings Prep Time
6-8people 10minutes
Cook Time
40minutes
Servings Prep Time
6-8people 10minutes
Cook Time
40minutes
Ingredients
Servings: people
Units:
Instructions
  1. Sauté onion on 4 tablespoons of oil.
  2. 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.
  3. 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.
  4. The meat will start creating a brown coating on the bottom of the pan, and that is what we are looking for.
  5. 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.
  6. Cook out all the liquid from the pan, until it starts catching to the bottom again.
  7. Add one cup of water, stir from the bottom, releasing all the brown coating from the bottom again.
  8. 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.
  9. 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.
  10. Mince one clove of garlic and add to the meat.
  11. 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.

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Posted in Main dishes

Bramboráky – Potato pancakes

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Bramboráky - Potato pancakes
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Votes: 5
Rating: 3.6
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Servings Prep Time
14pancakes 15minutes
Cook Time
20minutes
Servings Prep Time
14pancakes 15minutes
Cook Time
20minutes
Bramboráky - Potato pancakes
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Votes: 5
Rating: 3.6
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Servings Prep Time
14pancakes 15minutes
Cook Time
20minutes
Servings Prep Time
14pancakes 15minutes
Cook Time
20minutes
Ingredients
Servings: pancakes
Units:
Instructions
  1. Peel the potatoes and shred them in a bowl with a cheese grader on small or big holes.
  2. Mince garlic with salt and add with the rest of the ingredients to the potatoes. Mix well.
  3. Preheat ¼ cup of oil in a frying pan, spoon out the dough on the pan, and spread it out to create even height pancake shape.
  4. When the edges turn golden brown and the centre yellow, flip and fry on the other side.
  5. When done place on a paper towel to drain exes grease. Serve warm.
  6. After frying several pancakes you may have to add more oil.
Recipe Notes

To this recipe you may also add chopped ham or sausage.

Serve warm with ketchup, barbecue sauce, or Thousand Island dressing.
great for light dinner or lunch.

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Posted in Main dishes

Svíčková- Roast with Creamy, vegetable sauce

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Svíčková- Roast with Creamy, vegetable sauce
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Rating: 4.5
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Svíčková is considered to be one of the most favorite Czech dishes. This beautifully balanced ,creamy sauce well compliments the roast and dumplings. The acidity from lemon juice and additional spoon full of cranberry sauce, brings it all together. It could be a little bit time-consuming but sure worth the effort.
Servings Prep Time
6people 15minutes
Cook Time
3hours
Servings Prep Time
6people 15minutes
Cook Time
3hours
Svíčková- Roast with Creamy, vegetable sauce
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Votes: 4
Rating: 4.5
You:
Rate this recipe!
Svíčková is considered to be one of the most favorite Czech dishes. This beautifully balanced ,creamy sauce well compliments the roast and dumplings. The acidity from lemon juice and additional spoon full of cranberry sauce, brings it all together. It could be a little bit time-consuming but sure worth the effort.
Servings Prep Time
6people 15minutes
Cook Time
3hours
Servings Prep Time
6people 15minutes
Cook Time
3hours
Ingredients
Servings: people
Units:
Instructions
  1. Peel the carrots and parsnips. Cut the brown skin off of the celeriac (celery root). Chop the vegetables in a food processor. Chop the onion.
  2. Slice the bacon into thin 1 inch thick pieces.
  3. Wash the roast, and with a skinny knife cut deep openings into the meat. Stuff the bacon pieces into the openings.
  4. Rub the roast with salt and pepper. Preheat oil in a large roasting pan. Brown the roast all sides.
  5. Remove the roast onto a plate , and cover with foil. Make sure not to puncture the meat.
  6. Into the same pan add carrots, parsnip, celeriac, bay leafs, allspice, and 1/2 cup of water. Stir well. Turn the heat to medium, cover with lid, and simmer for 10 minutes.
  7. Add chopped onion and 1 1/2 more cups of water. Cook for 5 more minutes.
  8. Place the roast back into the pan with vegetables. Cover the roast with the vegetables to prevent the roast from drying out.
  9. Preheat the oven to 325 ˚F. Cover the pan with lid, and place it in the oven. Bake for 2 1/2 to 3 hours. Turn the meat over every half an hour. Place the vegetables back on the roast every time .
  10. When the meat is tender, remove from oven and place the pot back on the stove. place the meat onto a plate and cover with a foil. Remove the Bay leafs and discard.
  11. Set up your blender. Spoon out all the contents (or half at a time) from the pan into the blender and blend for 30 seconds.
  12. Pour the vegetable purée back into the pan, add heavy cream, milk, and pinch of salt. Bring to a boil and while stirring, cook for 5 minutes. To draw out the flavors add a few drops of lemon juice.
Recipe Notes

This dish is served with Bread dumplings, and a spoon full of cranberry sauce.
If you are not able to find Celeriac (Celery root), just increase the amount of carrots and parsnip to 3 cups each.

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