Dice onion and sauté with oil in a pressure cooker without the lid on, till golden brown.
Cut meat into small cubes and add to the onion. Cover the pot with a lid but don’t lock it yet.
The meat will release water, uncover the lid, and add salt, garlic, bouillon, paprika, and marjoram. Cover with a lid and cook till all the liquid is gone.
Add 1 cup of water and again cook till the water is gone again and the meet starts to stick to the bottom of the pot.
Add four more cups of water tightly close the lid and bring to boil, turn down the temperature to medium low, and cook for 20 minutes.
Check if the meat is tender.Place the pot in the sink and pour cold water over the top to unlock the lid.
Thicken the sauce with one cup of water and ¼ cup of flour (mix well together. Pour this mixture into the sauce and cook for five more minutes.
Chop half an onion and stir it in the sauce.
Guláš can be served with pasta, rice, or dumplings.
Add chopped mushrooms, stir and add 1/4 cup of water and 1 tsp of salt. Cover with lid, turn temperature down to medium low, and let cook for 5 minutes.
Uncover the lid ,set aside, add cream, milk, and crumbled bouillon. Stir and bring to boil.
In a 1/2 cup of milk mix 3 tablespoons of flour till no longer lumpy. Pour the mixture into the sauce and constantly keep stirring for 3 more minutes on medium temperature.
Add 1/2 tsp of salt to finish the taste.
Serve with Bread Dumplings and a Roast Beef. As a finishing touch serve with jellied
Cranberry Sauce on a side.
In a medium pot heat oil, and sate onion until you reach gold color.
Cut the meat into smaller, thin pieces. Add the meat to the onion and stir. Let all the pieces turn brown and then add salt, bouillon, pepper, and ½ cup of water. Stir together.
The step you are about to do is very important; it will effect the color and flavor of the final gravy. Turn the heat to high and let all the water evaporate. Let the meat stick to the bottom of the pan. Watch it closely and don’t let it burn. You will know it is ready when you stir the meat aside and the meat will move, but will leave brown coating on the bottom, and won’t be easily scraped.
Now it is time to add another ½ cup of water. Repeat this technique 2 more times. After the third time, add again the ½ cup of water.
Prepare the mushrooms. Use only the heads. With a damp paper towel wipe the tops of the mushroom heads. Slice the mushroom into thin slices. Add the mushrooms to the meat along with 1 cup of water, and let simmer covered for 5 minutes.
Add another 1 tsp of salt and 2 cups of water. Bring to boil, cover with lid, and turn down the temperature to medium low.
Simmer for 20 to 30 minutes or till the meat is tender. According to how much water is left you may have to add another cup of water before thickening the gravy.
In ½ cup of water mix 2 Tbs of flour, and add to the meat. Stir and cook for 2 more minutes.
Peel and cut potatoes into smaller pieces. Cook them in a quart of water, with 1 tsp of salt for 30 minutes. Drain all the water and place potatoes in a shallow bowl or on a counter top. Mash the potatoes, till the texture is free of lumps and smooth. Let cool.
In a medium bowl mix 1 cup of all-purpose flour,1 ½ cups of farina hot cereals,1 tsp of salt and 1 tsp of Baking powder. Mix well and pour it on the potatoes.
Add two eggs, and by hand kneed smooth dough.
From the dough form about 12 identical balls 2 in. in diameter.
Take each ball, place it in the palm of your hand and with the other hand form flat-like a thick pancake shape.
Curve your fingers up, forming a nest like shape.
Place a large spoon full of ham in the cup and start gathering the dough around the ham. Make sure all the ham is wrapped inside the dumpling and no pieces are showing.
Place ½ cup of hot cereals in a small bowl and roll the dumpling in it.
Repeat this process with all the dumplings.
Place the dumplings into boiling water. Cover with lid and bring to boil again. Turn down the heat to medium and cook for 10 minutes.
When done cooking take the dumplings out of water immediately and place them in a large bowl and puncture once with a fork. Cover with clean cloth.
If your pot was not large enough to hold all the dumplings, repeat the process with the rest of the dumplings in the same water.
In a frying pan sate on a 4 Tbs of butter 2 large onions till golden brown. This dish is served with Czech sauerkraut and fried onions on top.
Cut the bacon into small squares and fry it on a frying pan along with one chopped onion.
Cook until onion is glossy color and bacon crispy. Set aside to cool.
In a medium bowl mix turkey and beef, add salt, garlic, eggs, marjoram, and breadcrumbs. Mix well.
In a separate bowl pour cup of milk and individually dip one slice of bread at a time in the milk. Squeeze the access milk out of the bread, and add the soaked bread to the meat mixture along with the bacon and onion.
Stir everything together.
Wet your hands and form out of the mixture two same size cylinder shapes, and place them on greased baking dish.
Bake at 375° F for one hour and 15 minutes or until the meatloaf turns brown.
After done baking, slice the meatloaf into half inch thick slices. Serve with mashed potatoes and gravy and vegetables.
This dish truly represents the Czech cuisine, and has been categorized as the “National dish”.
Czech dishes are usually created and served by combining meat with some kind of sauce, and a side dish, (dumplings, potatoes, rice or pasta).
In this case this dish is a combination of Pork Roast, Sauerkraut and Dumplings.
There are different kinds of dumplings, and “Bread dumplings” best compliment this specific dish.
To save time, it’s better to work on making everything at the same time. Starting with chopping the onion, enough for both the roast and the sauerkraut. Than move on to the roast. Once the roast is safely in the oven, make the dumpling dough. And when the dumplings are rolled into shape, they have to rest for a little while, so here is your opportunity to get the sauerkraut going.
Place rice in a casserole dish and rinse with water three times. Add 3 cups of water to the rice, and season with salt. Cover the casserole dish with plastic foil, and then cook in a microwave for 20 minutes.
While the rice is cooking, heat up the oil in a pan and, sauté the onion till slightly golden .
Add chicken, salt, pepper, and garlic powder. Stir and let the chicken slightly stick to the bottom of the pan. Cast iron pan works best.
Add half a cup of water and scrape the chicken off the bottom of the pan. Add corn, broccoli, and beans, and1 cup of water. Stir and cook for five minutes.
Add barbecue sauce, soy sauce, seasoning salt, beef flavored bouillon, and continue cooking. Cook while stirring until all the liquid is gone.
Place hot steamed rice in a larger serving bowl, and empty the chicken into the rice. Mix well.
Serve hot. Place amount of rice on a plate, then garnish with shredded cheese. You may also drizzled ketchup over the top.
In a frying pan melt 2 tablespoons of butter and sauté chopped 1/2 of onion until golden brown color.
Cut the sliced ham into small pieces and stir into the onion.
In the bowl beat six eggs and season with salt and pepper.
Pour the eggs into the frying pan and constantly stir until eggs are fully cooked, then set aside.
Prepare nine slices of meat by seasoning them from both sides and placing them next to each other on a flat surface preferably cutting board.
On each slice spread a little bit of mustard; place one slice of cheese, and one spoon full of scrambled eggs.
Cut the carrots, pickles and hotdogs into quarters and then thirds, and place one wedge of each on top of the scrambled eggs.
Now wrap the meat around the filling and secure the top and ends with toothpicks.
Use the string to wrap around the meat tightly so no filling is visible.
Repeat this process with the rest of the rolls.
Chop one whole onion and sauté on 2 tablespoons of oil in a pressure cooker without the lid.
Add the beef rolls and stir them around. Make sure the rolls are brown from all sides.
Cook all the moisture out and let the onion stick to the bottom of the pan.
When the bottom is slightly brown add half a cup of water and stir while scraping the onion off the bottom.
Repeat this process one more time and then add 2- ½ cups of water into the pan along with one cube of beef flavored bouillon and salt and pepper.
Close the lid securely and turn the heat to high.
Once the lid starts steaming turn the heat to medium low and cook for 35 to 45 minutes.
Place the whole pressure cooker in the sink and let cold water run on top of the lid.
When the lid unlocks, open the pan, and remove rolls on a cutting board.
Take out all the toothpicks and remove the string. Bring the remaining liquid to a boil.
In a cup, mix ¼ cup of water with 2 tablespoons of flour and pour it into the liquid. With constant stirring cook for another two minutes.
