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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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What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
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Tafelspitz ( Full recipe ) austrian boiled beef
500-700 gr tenderloin
Pinch of:
Pepper corns
Salt
Juniper berries (3-4)
Bay leaf (1-2)
2 ???? carrots
1 large onion ???? Browned in a pan and unpeeled
1 slice cellary root
1 medium sized potatoe
1) blanch the tenderloin
2) start with cold Water and all Ingredients In
3) use digital thermometer for precised results
4 ) after you reach 55internal temperature (C)
5) glaze With Demiglace sauce and further cook to 65(C) .
6) rest the meat for 5min and Serve
serves 3-5 people ( 2 if you are a meat lover like me :))))
use the hot soup with vegetabşes to heat your meat .. best serving temp is 65C ...
so ... feel free to set your tenderloins on a seperate plate or board ... and when its time to eat slice a piece and bring it to temp with how liquid full of goodness ....
please share subscribe ... and feel free to ask questions
by the way austrian people please dont judge me using a french sauce on this classical Austrian recipe ... ı know ıts not in original recipe its just a touch from my kitchen ....
thank you .....
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
Bohemia House Czech-Slovak Restaurant: Beef Goulash & WW2 The Battle of Britain
We get a taste of Czech Republic and Slovakia @bohemia_house. We get inside knowledge into how this Czechoslovak restaurant opened just after the Second World War. And, how instrumental this place was for Czech and Slovak immigrants, many of whom had fought alongside the Allied Forces during the war. Above all, we get to see how the Czech staple Goulash is cooked????????
To get some Czech food from Bohemia you can order or visit via:
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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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