Meat in Czech. Recipes for every taste

Meat in Czech is a combination of selected portions of meat and cheese. The dish is perfectly shaded with sweet and sour sauces, sour berries, combined with fresh vegetables. It differs with satiety, but it is prepared simply and quickly enough. Use our selection of recipes to make sure of this.

Meat in Czech with cheese

Ingredients for the dish:

• Hard cheese - 150 g;
• Sour cream, seasoning, coriander ;
• Selected beef tenderloin - 600 g;
• A slice of garlic.

Description of preparation

Cut the meat into 6 pieces up to 2.5 cm thick. With a knife handle or a kitchen hammer, cut off the product to make thin, almost transparent plates.

However, we must not allow them to tear and holes appeared on them. Now you need to salt and pepper the surface of the chop, which will fill the filling.

It, in turn, is prepared as follows: grated cheese mixed with chopped garlic and herbs.

Before you put the stuffing, a piece of meat should be smeared with sour cream. Now 1 tablespoon of the mass should be placed on one half of the chop, and another cover and roll in a tube. Secure the sausage with a toothpick.

The resulting meat rolls are laid on a greased baking sheet and sent to a preheated oven. Do not remove until they are completely prepared. Sprinkle with grated cheese rolls before serving.

Meat in Czech with potatoes

Required product list:

• 1 kg of pork meat;
• 200 g of raw potatoes;
• 3 onion heads;
• 400 g of cheese of hard varieties;
• Can of mayonnaise;
• Spices, pepper, salt - to taste.

How to cook meat in Czech with potatoes

Pork is washed, cut into equal rectangular pieces. Put one layer on the bottom of the form, pepper, salt. From above put half-rings of onions, on them - raw potatoes cut by ringlets. Again sprinkle with salt and pepper.

Then again, a layer of meat, onions and potatoes, salt and pepper. Continue until the entire form is filled. The topmost layer is sprinkled with grated cheese and abundantly greased with mayonnaise.

Send the form to the oven, heated to 200 degrees. Cook within 45 minutes.

Recipe: meat in Czech - goulash

Required product bundle:

• 400 g fresh beef;
• flour;
• Cumin, marjoram, paprika, salt and pepper;
• 2 onion heads;
• 3 cloves of garlic;
• A piece of fat for frying;
• 30 g mashed potatoes;
• Onion green - if desired.

How to cook goulash in Czech: description

At the bottom of the pot, pour the oil or melt the fat. Lay the onion and fry until it is amber. In the meantime, cut the meat into pieces no more than 2 cm thick. Send the meat to the onions, add the red pepper, salt, cumin - all 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, pour in flour for the density of the sauce. At the end, add finely chopped garlic and marjoram.

Serve with onion green, onion rings and dumplings.

Meat in Czech "Syuyumbike"

A complete list of the products needed for cooking.

For dumplings:

• Yeast - 5 g;
• Eggs - 2 pieces;
• Whole milk - 30 ml;
• Salt - 3 g;
• Flour. - 350 g.

For goulash:

• Beef raw - 1 kg;
• Broth (beef) - 0,5 l;
• Onion - 0.5 kg;
• Potatoes - 1 pc .;
• Butter and sunflower - 2 tablespoons;
• Paprika spicy and red - 5 grams, caraway seeds - 2 g;
• Tomato paste.

Description of the preparation of meat in Czech

Cut: onions - half rings, potatoes - cubes, meat - slices. In a saucepan add both types of butter and fry the meat (before that it should be salt and pepper). After receiving a golden crust, put in a bowl and set aside.

Now it was the turn to fry onions and potatoes. Do this in the same oil that was used for meat. Fried vegetables get from the pan, put to the meat, pour broth, add all the spices, pepper-peas and tomato paste. Put the goulash in a saucepan for 1.5 hours on low heat, stirring occasionally.

Cooking dumplings

Yeast diluted in milk and leave for 15 minutes. Smash eggs there, add salt, flour and knead the dough. Send in a secluded place for 1 hour. Should form in the form of a loaf.

Now the dough should be wrapped in a clean piece of fabric, both ends at the edges tie. Fill a large pot with water, bring to a boil, place the dough in a towel and cook for 25 minutes. Carefully remove and cut into portions. Serve with goulash, which in the meantime already prepared.