Hovězí Plátky na Houbách – Beef with Portobella Mushroom Sauce

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Serve with Potato dumplings.
May be also served with rice or Bread dumpling.

Hovězí Plátky na Houbách - Beef with Portabella Mushroom Sauce
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Hovězí Plátky na Houbách - Beef with Portabella Mushroom Sauce
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Ingredients
Servings:
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Instructions
  1. In a medium pot heat oil, and sate onion until you reach gold color.
  2. Cut the meat into smaller, thin pieces. Add the meat to the onion and stir. Let all the pieces turn brown and then add salt, bouillon, pepper, and ½ cup of water. Stir together.
  3. The step you are about to do is very important; it will effect the color and flavor of the final gravy. Turn the heat to high and let all the water evaporate. Let the meat stick to the bottom of the pan. Watch it closely and don’t let it burn. You will know it is ready when you stir the meat aside and the meat will move, but will leave brown coating on the bottom, and won’t be easily scraped.
  4. Now it is time to add another ½ cup of water. Repeat this technique 2 more times. After the third time, add again the ½ cup of water.
  5. Prepare the mushrooms. Use only the heads. With a damp paper towel wipe the tops of the mushroom heads. Slice the mushroom into thin slices. Add the mushrooms to the meat along with 1 cup of water, and let simmer covered for 5 minutes.
  6. Add another 1 tsp of salt and 2 cups of water. Bring to boil, cover with lid, and turn down the temperature to medium low.
  7. Simmer for 20 to 30 minutes or till the meat is tender. According to how much water is left you may have to add another cup of water before thickening the gravy.
  8. In ½ cup of water mix 2 Tbs of flour, and add to the meat. Stir and cook for 2 more minutes.
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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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