Description
Šumava is a vast mountain range on the border Czech, Austrian and German Bavaria, this area is also called the Bohemian forest. Beautiful place with amazing nature, interesting history and traditions. I offer you a simple but very tasty recipe of meat with cabbage, which is clearly visible the "unbreakable Union" of the Czech and German cuisine, but still wins the Slavic simplicity and charm.
Ingredients
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Pork
500 g
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Onion
1 piece
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Garlic
3 tooth
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Paprika sweet
2 tsp
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Sauerkraut
400 g
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Cumin
1 pinch
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Cream
125 ml
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Flour
2 Tbsp
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Salt
-
Black pepper
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Sunflower oil
2 Tbsp
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Water
250 ml
Cooking
Pork (better to take lean meat) cut into 4 pieces. Each piece with a sharp knife in several places along the edge to make small incisions so the meat does not twist when roasting. Meat slightly repel, salt and pepper.
Then the meat is fried on a hot griddle on both sides until Golden crust. Roasted meat is put aside.
Cut into pieces fry the onions in a saucepan with a thick bottom, add the sweet paprika and fry, add the water.
Cabbage to wash out, if necessary several times cut with a knife ( we have, for example, sold by cabbage, cut into long strips, which are then not very comfortable there). Put the cabbage in a pan to the onions. Add cumin, chopped slices of garlic and simmer all for about 15-20 minutes.
In cream stir in the flour and pour them to the cabbage, stir, bring to a boil. To try the salt, if necessary add salt and add water so the liquid just covers the cabbage. Mix well. Saute 5 minutes. Our task at this stage is that the liquid thickens slightly to sauce, but not very thick, so the amount of water here on the situation.
Cabbage to lay down the meat, cover the pan with a lid and simmer until tender. The time depends on the cabbage and the degree of doneness of meat, but usually takes no more than 10-15 minutes.
Sumavska cutlets usually served with dumplings, but good with potatoes, pasta, polenta (recipe here: http://www.povarenok .ru/recipes/show/136 961/ etc. R. S.: the meat in the Czech language means a piece of meat with a side part or the back of the animal, sometimes with bone or without. Meatballs in our understanding of minced beef here are different. Bon appetit!
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