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How To make Bohemian Beef Dinner
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef stew meat
cut into 1" pcs.
2 Tablespoons cooking oil
2 medium onions :
chopped
1 clove garlic -- minced
1 teaspoon dill weed
1 teaspoon caraway seed
1 teaspoon paprika
1/2 cup water
1 cup sour cream
27 ounces sauerkraut
additional paprika
In a bowl or plastic bag, combine flour, salt and pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions, garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until meat is tender, stirring occasionally. Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.
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Jamie Oliver Makes Beef Bourguignon
Celebrity chef & bestselling author Jamie Oliver is in the MUNCHIES Test Kitchen making beef bourguignon. Chef Jamie shows us how to upgrade a French favorite by braising tender beef cheeks, then tossing with crispy bacon, savory mushrooms, and a luxurious gravy.
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Daddy's Beef Goulash Recipe (Recept na Taťkův Hovězí Guláš)
Beef goulash (Hovězí guláš)
One of the top three national dishes in the Czech Republic. Loved by many and favourite by tourists, who visit the Czech Republic. Now you can make it in a comfort of your home.
Originally goulash is probably from Hungary but has the form of soup, based on meat, onions, paprika and tomatoes. Only when this soup came to Bohemia, the Czechs added some caraway seeds and garlic and perfected it for a wonderful meat sauce. If you add other ingredients to this basic goulash, then you will get many more variations. Inexpensive meat is used on the goulash, as it is slowly cooked, so it uses stiffer meat. The best part is then the Beef Shin (unfortunately I did not get, so I used cheap Prime Topside Joint - but I had to shorten the cooking time). Finished meat can be identified by the fact that it can be cut with a spoon.
Simply Daddy's Rules:
1) The ratio of meat to onion (by volume) is about 1: 1
2) You can add anything you find in the fridge to the goulash - there is always a speciality.
3) Do not include flour or food chemicals!
I add fresh coriander to the goulash, because it goes well together with beef and together with chilli peppers and tomatoes (tomato purée) they form the so-called golden trio. ... and of course Lovage (Libeček), which wonderfully supports the meaty taste.
Goulash like the other Czech sauce is the best on the second-third day when all the tastes are greatly connected. So if you really want to enjoy it, then cool the goulash and store to the next day in the refrigerator and then reheat.
The dumplings, as well as potatoes pancake, are best suited to the goulash, and is also great with the pasta or just with Czech home-made caraway bread.
It is also necessary with great Czech beer. :-)
So, Bon appetit!
Maixpil
Music from YouTube free library: United States Marine Band and Arthur S. Witcomb - The Premier
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In today's video we are making the easiest and most tasty okra soup recipe. your family will love it guarantee.
*Ingredients List*
- 2 lbs of beef meat
- 1 smoked mackerel fish
- 2 lbs of okra
- 1 red bell pepper
- 1 red jalapeno
- 5 garlic cloves
- 2 tbs of crawfish
- 1 cube
- 2 tbs of palm oil or vegetable oil
- salt and pepper to taste.
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Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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#okra #okrasoup #beef
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TASTE OF HOME Series Collar - Bohemian Beef Dinner
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The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!!
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Cookbook is also available at Barnes&Noble, Powell's and IndieBound.
Today, I'm sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover - my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!
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