Description
Share with you the recipe of this delicious traditional Czech meals. In the magazine I saw a recipe for goulash, compare with recipes that I bought in Prague, everything is very similar. Delicious, flavorful, hearty, festive, but very sophisticated.
Ingredients
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Yeast
0.5 tsp
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Chicken egg
2 piece
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Milk
3 Tbsp
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Salt
0.5 tsp
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Flour
250 g
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Beef
1 kg
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Onion
500 g
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Potatoes
1 piece
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Butter
2 Tbsp
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Sunflower oil
2 Tbsp
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Peppers red hot chilli
1 tsp
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Paprika sweet
1 Tbsp
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Tomato paste
2 Tbsp
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Broth
500 ml
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Cumin
0.5 tsp
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Black pepper
10 piece
Cooking
To start, cut onion into half rings...
The meat pieces...
Raw potato cube.
A mixture of oil fry the meat in portions until Golden brown, pre-salted and pepper. And put it in the pan.
In the same oil where the meat was browned, fry the onion...
And then the potatoes.
Fried onions and potatoes put in the pot to the meat and add all the spices, tomato paste, pepper and pour with the broth.
Simmer stew on low heat 1.5 hours, stirring occasionally.
To prepare knedla dilute the yeast in 3 tbsp warm milk and leave for 15 minutes. Then add the eggs, salt and flour and knead the dough put in a warm place for 60 minutes. In the end it should be that such a "sausage".
Wrap it in a towel, the edges of which link (I linked the usual bandage), and it turns out that such contamina...
Put on the fire a large pot of water. Salt the water and drop the dough back in a towel. Water should be plenty and the pot is better to take more, because the dough rising in the cooking process, and then it will be difficult to get out of the pan if it is narrow.
After 25 minutes of cooking take out, unfold the dough and cut into pieces of 2-3 cm.
Served with goulash, which is 1.5 hours was nourishing, fragrant and delicious. Very tasty knedli to dip in the goulash, so do all the locals of Prague. Bon appetit!
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