Clearly, Yet everyone knows stew! And we have several recipes and the, from which I come now called Opravdu dobrý guláš. Although the skvěký American stew, which aroused emotions on topreceptech, it is also a great. No, We will move the former.
Long a really good stew,cs | Version 2.0
| Need: |
- 400 g beef sirloin, the neck, krk, kližka, karabáček,sl
- 2 cibule finely chop
- 2 lžičky garlic paste (v 30% soli)
- 1 white pepper cut into pieces
- 3 red ram's horns mild - cut into pieces
- 50 g sádla
- 100 g krájených rajčat - already, those canned
- 2 soudková rajčata cut into small pieces
- 2 lžičky smoked paprika
- 2 lžičky kmínu
- 2 lžičky majoránky
- 2 lžičky harissy
- 2 lžičky hladké mouky
- trochu vody
- 500 ml beef broth
- salt - Na dochucení, but count with salt in garlic paste
- pepper
- těstoviny - Annex according to election
- dumplings - Annex according to election
Units:
How do you:
- Cut the meat into smaller pieces.
- The melted lard and fry. The surface of the meat should pull, turn gray, at least, if some bits allow them to brown more, only good.
- Add finely chopped onion and finely chopped peppers and ram's horns, restujeme, to onion vitrified. It's a good mixture of meat and onion mix, aby cibule změkla. Like that 6 until 8 minutes.
- Add the garlic paste, Stir and add the chopped tomatoes and juice. Pour a little broth (or water), Cover and let braise 15 minutes.
- add the peppers, zakryjeme a dusíme 10 minutes. Stir in paprika, kmín a majoránku a dusíme dalších 15 minutes.
- Do not mix 2 teaspoon harissa. Osolíme (Attention, garlic paste already contains salt!), pepper, pour broth as needed (helpful in this, what we want to have the consistency of stew). Simmer on low heat yet 60 minutes.
- In conclusion Mix flour with water and pour the sauce. Stir and simmer for a while. Covered still leave to come off the stove.
- Serve with dumplings, bread, bread rolls, pasta or baguette.
Zelnik with Olomouc cheese and bacon | Such a common great dinner | simply super,cs
I wanted to really be ranked cabbage and so I reached for the idea to cabbage pies, cabbage pancakes or whatever you want to call. Just such a potato pancake from sauerkraut. Try it withsharp tomato chutney with chilli or sweeter versions. Cold cabbage pies you can put in the oven for a while and are just as good as fried. It can be equally as great snack and breakfast.
| Servings | Prep Time |
| 2-4 osoby | 10 minutes |
| Cook Time |
| 20 minutes |
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|
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Zelnik with Olomouc cheese and bacon | Such a common great dinner | simply super,cs
| Need: |
- 500 g sauerkraut
- 125 g Olomouc cheese
- 150 g bacon
- 175 g hladké mouky
- 2 lžičky smoked paprika
- 3 lžičky garlic paste and 30% soli
- 1 egg
- 50 ml mléka
- 2 lžičky majoránky
- 1 spoon pepře
- sádlo na smažení
Units:
How do you:
- Připravte si vše, co potřebujete.
- Cabbage toes in a bowl of split, if larger pieces, Good cabbage překrájet.
- Chop the bacon into small pieces.
- Olomouc cheese cut into smaller pieces.
- Curd cheese with bacon aside the.
- The cabbage, add flour.
- Rozklepneme eggs into flour.
- Add the smoked paprika and garlic paste.
- Add bacon and cheese.
- Všechno dobře promícháme, must hand or by robot. I prefer toes. It is such patlání, but then just wash your hands.
- Pour in the milk and incorporate more fingers in the dough.
- Přidáme majoránku.
- Opepříme. you salted, But in garlic paste, salt and enough for me.
- mix well, This time I have used a big spoon.
- Griddles to put the pieces of fat and then pour the dough portion. Fry on medium heat, tak asi 4 minuty.
- Turning (Better is a thin spatula, but I had to help out gently with a fork, It was not a wooden spatula) and bake another 4 minuty.
- Finished!
- Serve with dip, chutney or jam - to taste.
- Zelnik can be served for lunch, dinner or snack and the next day for breakfast. Just a little warm in the oven.
Tip:
And already the recipe jednoduchý? It is, You see yourself in VIDEO.
A že nekecám, It is also evidence:
Kuřecí stehna na červeném zelí | Inspirace Oktoberfestem
Tak podobné se jí údajně na Oktoberfestu, kde se baští až to praští a pivo teče proudem. Nebudeme tak nenasytní, nasytíme se trochu méně masově, i když masem.
Kuřecí stehna na červeném zelí | Inspirace Oktoberfestem
| Need: |
Kuře
- 2 kuřecí čtvrtky – cca 800 g
- 1 red onion
- 3 lžíce hladké mouky
- 1 spoon soli
- 1 spoon papriky
- 6 plátků bacon
- 50 g bacon
- 2 lžíce olivového oleje
Zelí
- 500 g červeného kysaného zelí
- 1 jablko
- 3 lžíce red wine vinegar
- 100 ml červeného vína
- 3 lžíce cukru
- 2 špetky ground cinnamon
Units:
How do you:
- Troubu předehřejeme na 180 °C. Rozehřejeme pánev a osmahneme plátky slaniny spolu s se slaninou nakrájenou na kostičky. Slaninu vyjmeme a dáme stranou.
- Smícháme mouku se solí a paprikou, ve směsi obalíme kuřecí čtvrtky.
- Na tuku ze slaniny, ke které přidáme 2 lžíce olivového oleje, opečeme z obou stran tak asi 5 minutes. Maso vyjmeme a dáme stranou.
- Do pánve přidáme nadrobno nakrájené jablko i cibuli. Mírně povaříme a přidáme skořici.
- Vmícháme červené zelí.
- Přidáme slaninu, osolíme a dusíme zelí tak asi 8 minutes, aby změklo.
- Přilijeme do zelí ocet a víno, add sugar. Vaříme za stálého míchání, aby se víno odpařilo a tekutina redukovala asi tak na polovinu.
- Zelí přendáme do pekáčku a na ně položíme kuřecí čtvrtky. Pečeme při teplotě 180 °C tak asi 40 minutes. V posledních 5 minutách zvýšíme teplotu na 200 °C.
- Serve with potato dumplings (a pivem).
Chicken in wine sauce (Coq au Vin) | Alsaská inspirace z Lotrinska
For several days I dug goodies, which masterfully prepared perfectly and unobtrusively while friend Alice, jíž láska zavála do příjemného kraje v Lotrinsku. It was so absorbed food, that I had not even brought recipes. And therefore I had! No, We will look similar and somehow play, because the raw materials are also a bit different from Foch. A také je to jiný recept. Such a step by step. Že je to trochu podivné, když v Lotrinsku ochutnávám alsaské recepty? No, jsme na pomezí (do Alsaska je to co by kamenem dohodil), takže se tady kuchyně prolínají.
| Servings | Prep Time |
| 2 osoby | 15 minutes |
| Cook Time |
| 50 minutes + 4 hours marinating |
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Chicken in wine sauce (Coq au Vin) | Alsaská inspirace z Lotrinska
| Need: |
- 2 Chicken Thighs (470 g)
- 400 ml červeného vína
- 2 cibule
- 3 Bobkov list
- 2 větší špetky dried thyme
- 2 lžíce olivového oleje
- 1-2 lžíce butter
- 3-4 plátky bacon
- 200 ml kuřecího vývaru
- 2 lžíce hladké mouky
- salt
- pepper
- 3 žampiony
- hladkolistou petržel
Units:
How do you:
- Wash the thighs, dried and put into a saucepan. Add the chopped onion to half-moons, bay leaves and thyme. Pour in the red wine and leave it 4 hours of rest in a cool place.
- Thighs remove from marinade, you set aside. definitely do not throw away! We'll need it, except onions.
- The new pan heat the olive oil on it at medium heat fry in the new crescent chopped onion. just as 8 minutes, Fry the onions brown, partly.
- Onions, remove and set aside. In a saucepan put into eighths sliced mushrooms. On medium heat and stir-fry 8 minutes. Then add the mushrooms aside the browned onions.
- Do the same saucepan put butter and after dissolution add the chicken thighs, which pepper and salt. After a while, add chopped bacon. Bake on medium heat so 10 minutes.
- Remove the thighs and add 2 tablespoon flour, whisk and add 200 ml chicken stock and marinade, from which we removed the onions, prošleháme and boil again.
- Returning chicken thighs, We raise the temperature and simmer. Few minutes. Pak Cover, reduce temperature and simmer another 15 minutes.
- Stir in mushrooms and fried onions. After a while, add chopped parsley. warms.
- Serve with Torti, pasta spirals.
