Czech meat is a combination of selected pieces of meat and cheese. The dish is perfectly complemented by sweet and sour sauces, sour berries, combined with fresh vegetables. It is distinguished by satiety, and it is prepared simply and fairly quickly. Use our selection of recipes to see this.
Czech meat with cheese
Ingredients for the dish:
- hard cheese - 150 g;
- sour cream, seasoning, cilantro ;
- perfect beef tenderloin - 600 g;
- clove of garlic.
Description of preparation
Cut the meat into 6 pieces up to 2.5 cm thick. Use a knife or kitchen hammer to beat off the product to make thin, almost transparent plates.
However, they must not be allowed to tear and holes appear on them. Now you need to salt and pepper that chop surface on which the filling will fit.
It, in turn, is prepared as follows: grated cheese is mixed with chopped garlic and herbs.
Before putting the filling, a piece of meat should be greased with sour cream. Now 1 spoon of the mass needs to be placed on one half of the chop, and the other is covered and wound into a tube. Secure the sausage with a toothpick.
The resulting meat rolls are placed on a greased baking sheet and sent to a preheated oven. Do not remove until fully cooked. Sprinkle with grated cheese rolls before serving.
Czech meat with potatoes
Required Product List:
- 1 kg of pork meat;
- 200 g raw potatoes;
- 3 onion heads;
- 400 g of hard cheese;
- can of mayonnaise;
- spices, pepper, salt - to taste.
How to cook meat in Czech with potatoes
Rinse the pork, cut into equal rectangular parts. Put in one layer on the bottom of the form, pepper, salt. On top put half rings of onions, on them - raw potatoes cut into rings. Sprinkle with salt and pepper again.
Then again a layer of meat, onions and potatoes, salt and pepper. Continue until the entire form is filled. Sprinkle the top layer with grated cheese and grease liberally with mayonnaise.
Send the form to the oven, preheated to 200 degrees. Cook within 45 minutes.
Recipe: Czech Meat - Goulash
Required Product Set:
- 400 g of fresh beef;
- flour;
- caraway seeds, marjoram, paprika, salt and pepper;
- 2 heads of onions;
- 3 cloves of garlic;
- a piece of fat for frying;
- 30 g mashed potato;
- green onions - optional.
How to cook goulash in Czech: description
Pour oil into the bottom of the pan or melt lard. Put onion, fry until amber. Meanwhile, cut the meat into pieces no more than 2 cm thick. Send the meat to the onion, add red pepper, salt, caraway seeds to taste.
Pour water, bring to a boil over low heat. After 40 minutes, the liquid will evaporate, and now you need to put the mashed potatoes. Next, add flour for the density of the sauce. Add finely chopped garlic and marjoram at the end.
Serve with green onions, onion rings and dumplings.
Czech meat “Syuyumbike”
A complete list of products required for cooking.
For dumplings:
- yeast - 5 g;
- eggs - 2 pcs.;
- whole milk - 30 ml;
- salt - 3 g;
- flour VS - 350 g
For goulash:
- raw beef - 1 kg;
- broth (beef) - 0.5 l;
- onions - 0.5 kg;
- potato - 1 pc.;
- butter and sunflower - 2 tablespoons each;
- hot and red paprika - 5 g each, caraway seeds - 2 g;
- tomato paste.
Description of cooking meat in Czech
Cut: onion - in half rings, potatoes - in cubes, meat - in pieces. Add both types of oil to the pan and fry the meat (before this, it must be salt and pepper). After receiving a golden crust, put in a plate and set aside.
Now it's time to fry the onions and potatoes. Do it in the same oil that was used for meat. Remove the fried vegetables from the pan, put in the meat, pour the broth, add all the spices, peas and tomato paste. Stew goulash in a saucepan for 1.5 hours over low heat, stirring occasionally.
Cooking Dumplings
Dilute the yeast in milk and leave for 15 minutes. Break eggs there, add salt, flour and knead the dough. Send to a secluded place for 1 hour. You should get a form in the form of a loaf.
Now the dough needs to be wrapped in a clean piece of cloth, knit both ends at the edges. Fill a large pot with water, bring to a boil, place the dough in a towel and cook for 25 minutes. Carefully remove, cut into portions. Serve with goulash, which in the meantime has already been prepared.