I tasted this incredibly delicious food for the first time in Lorransk France. Host Alice did not want to shock us, It's even a favorite meal of her children, Although adults enjoy it more. Just normally cooked dinner. We are still discovering the world, that it can work normally. Zdeněk Pohlreich and Manu Riddi and the boys in action are already hosted in our country with this food. Everyone does it differently, But that is diversity.
| Servings | Prep Time |
| 2 osoby | 15 minutes |
| Cook Time |
| 230 minutes |
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|
|
| Need: |
- 800 g veal slices with a bone - which is a veal shaped with a marrow bone
- 1/2 l beef broth
- 100 ml bílého vína
- 1 cibuli
- 3 cloves garlic
- lemon zest
- parsley
- salt
- pepper
- flour
- 50 g butter
- olive oil
- Season the slices with salt and pepper from both sides.
- Wrap in a smooth flour.
- Heat olive oil with a piece of butter. Fry the slices of meat from both sides, may not be completely baked like a steak. Then set aside.
- Put the finely chopped onion in a roast, to which we added another piece of butter. We rest for a few minutes. Somehow somehow, do not exaggerate.
- Přilijeme víno. We're giving a little bit.
- Return the meat to the pan and pour the broth. Cover and simmer for an hour.
- We prepare a gremolate: Mix the chopped garlic, grated lemon zest and chopped parsley.
- Add the gremolate to the meat. Dusíme ještě 30 minutes.
- Served with potatoes or polenta or rice. Or by Milan's risotto.
Ossobuco or Osso Buco is a specialty of Lombard cuisine from veal shaped with bone, steamed with vegetables, with white wine and broth. It is often decorated with a gremolate and traditionally served with Risoto Alla Milaneses (Its yellow color gives him a pinch of saffron) or by polenta, Depending on the regional variant. Morek in the hole in the bone, prized,is a determining element of a bowl. Two types of ossobuco are modern versions, which has tomatoes and original version, which does not. Older version, Ossobuco in white, is flavored with cinnamon, by bay leaves and gremolaata. Modern and more popular recipe includes tomatoes, mrkev, celery and onion; Gremolate is optional. You can find the tomato version in Central and South Italy and also in America, Where the Italians brought this delicacy. The American version also appears carrots, petiolate celery and cinnamon or bay leaf.
The innkeeper stew | Classics supported broth
Už tu máme one such, but variations can be more. So add another.
| Servings | Prep Time |
| 2 osoby | 10 minutes |
| Cook Time |
| 180 minutes |
|
|
Pubs are going to stew. Or so it used to be, and I, that is. A hand on heart, prepare at home when stew, he is different. As in most pubs do? Certainly in the amount of play, that prepare. With portions of homemade hard to prove. But it can do it closer to or even surpass. Říká se, that should be enough onion flesh. And the meat takes time, order měkkoučké. So let him, you will not regret it.
Pubs are going to stew. Or so it used to be, and I, that is. A hand on heart, prepare at home when stew, he is different. As in most pubs do? Certainly in the amount of play, that prepare. With portions of homemade hard to prove. But it can do it closer to or even surpass. Říká se, that should be enough onion flesh. And the meat takes time, order měkkoučké. So let him, you will not regret it. |
| Need: |
400 g
beef - a mixture of roast, the neck, neck, kližky a karabáčku
3
cibule
2 lžíce
sádla
1
little tomato paste
1 spoon
kmínu
2 lžíce
savory pepper
salt
560 ml
beef broth
Units:
-
Prepare ingredients.
-
Cut the onion into small cubes. Heat a lard over medium heat, and on it slowly cook all the onions with a pinch of salt. pretty slow, We mix and strive to achieve evenly browned onions, which has a monolithic golden or golden brown color.
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When the onion is ready, zaprášíme kmínem.
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Přidáme papriku.
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stir briefly, Pepper can not turn bitter.
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Right then add to the casserole meat. Meat shortly restujeme, then a salt.
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add the puree, which also zarestujeme.
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mix well.
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Finally, all pour hot broth. We put just enough fluids, aby bylo maso ponořené.
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On low heat, then simmer so 2 until 3 hodiny, until meat is tender. Simmer just fine bubbles with the lid ajar. Let goulash pretty bubble. In the course as needed even complement broth, to stew meat and dry out. You can still add the bay leaf, pro chuť.
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We can thicken with flour mixed with water and grated old CHLE. Choose proven flour. Spoon flour sufficient. Even minute simmer.
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Necháme dojít.
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Serve with dumplings and even to taste with onion rings.
Meat balls | Since as from IKEA, but not quite
Köttbullar meatballs, that served in IKEA stores. So we'll variant, why not? Marbles? While sometimes it's just a shape. When would you meat dough, you do for burgers ušulali into balls, so you are relatively close. There are some difference but still must be, so what ingredients should be used by the Swedish gastronomic star, formerly an actor Per Morberg? Pera know, but his recipe I'll base. Then I go after her. Per has pork and beef, I just beef. Already here we differ.
| Need: |
- 300 g ground beef
- 300 ml beef broth
- 1 cibuli
- 1 egg
- 200 ml smetany ke šlehání
- 1/2 lžičky pepře
- 1/2 lžičky ground ginger
- flour
- butter
- salt
- Cibuli rozpůlíme a jednu polovinu nakrájíme nadrobno, druhou na trochu větší kousky. Pokud se vám to nepovede, radši obě půlky krájete nadrobno, pak by to dělalo paseku. Polovinu cibule osmahneme na másle.
- Necháme osmahnutou cibuli mírně vychladout a přidáme k mletému masu. Přidáme i surovou cibuli.
- Přidáme vejce, sůl a koření.
- Přidáme ke směsi trochu smetany na šlehání. Pokud se vám zdálo, že bude směs řídká, zjistíte, že smetana ji docela slušně zahustí. Rozhodně zapomeňte na strouhanku.
- Vytvoříme masovou směs a necháme chvilku odpočinou v chladu.
- Rukama namočenýma ve vodě pak vytvoříme kuličky. Dáme do chladu tak na 15 minutes.
- Kuličky opečeme na másle. Při opékání pohybujeme s pánví, aby se opekly ze všech stran.
- Pozor jen, abyste nemávali pánví příliš a máslo nestříkalo. Až budete kuličky dávat stranou, nechte v pánvi výpek. Budete ho potřebovat.
- Hotové kuličky dáme stranou.
- Do trochy vývaru rozmícháme hladkou mouku. So 1 spoon.
- Do pánve s výpekem nalijeme vývar. mix well.
- Přidáme vývar s moukou a promícháme. Chvilku povaříme.
- Add cream and mix.
- Hotová omáčka.
- Kuličky podáváme s omáčkou a dalamánkem.
Michal pub goulash | This is awesome
The innkeeper stew tastes different than it cook. How is it possible? Probably some tricks. So I found a video Chef restaurant U Kalenda Michael Arnold. Praised this stew so, I got a taste for it. And the taste was not so long road to realization. Although I argue with my boss, that this can be done in an hour, But I seknul. He did not believe me just as much, since also cooks. So I seknul an hour, but on the other hand, I know, that the roast stew unsuspecting. I have declared an hour I really believe, so just take this one back. I think, that can handle a good stew for three hours, I for two… Witness our meetings, Martina, must be a lot of fun, when the two of us we argue about cooking. Finally, we are both the results of their efforts satisfied. And enjoy. Perhaps one to try this pub goulash. will not regret. Nobody, who can prepare him! I really enjoy!
| Need: |
- 600 g hovězí kližky
- 3 cibule
- sádlo
- 200 g tomato Passat or ketchup
- 4 lžičky granulated garlic
- salt
- 3 lžičky mleté papriky
- 3 lžičky kmínu
- 500 ml beef broth
- Finely chop the onion. Heat the lard and put chopped onion.
- Add the cumin and we restovat until golden brown to dark.
- Slice beef shin and place in baking dish.
- Osolíme, pepper, add garlic and stir everything.
- Then hands spices well incorporated into the meat.
- Dáme do trouby předehřáté na 180 C and bake about 20 minutes, until the meat pulls.
- To add fried onion puree, In this case, the tomato Passat.
- really fry. Add the paprika. shortly fry.
- Pour dark beer and let the moment provařit. At first we just beer section, Top up later.
- Pour in beef broth. (We can prepare, i buy, this is neither bath nor the cube.)
- Roasted meat with broth pour the foundation.
- Return to oven and bake so 90 minutes.
- Then we pour into the stew pot. If a thinner consistency, We can thicken with grated old bread. It was not necessary. Přidáme majoránku. Toss. And it is done.
- Serve with dumplings. Dozdobíme chopped scallions.
