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.
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.
In a pressure cooker place pork, chopped onion, salt and water. Close the lid of the pressure cooker and bring to boil on high temperature. Once the pressure cooker starts making hissing sound, turn down the temperature to medium low. Cook for 35 to 40 minutes.
While the meat is cooking, peel and cube 8 cups of carrots.
To open the pressure cooker, place it in the kitchen sink, and start pouring cold water on top of the lid. When it's safe to open the lid, remove the meat from the water and place it on a cutting board. Cut the meat into smaller cubes. Cover the meat with plastic wrap.
To the broth add the 8 cups of cubed carrots, half a teaspoon salt and 1 cube of beef flavored bouillon. Cover with a lid, and again bring back to boil.
Turn down the heat and cook for 15 minutes. Open the pressure cooker the same way you did previously. Placed the pot back on the stove( without the lid), add the cut meat to the carrots and bring to boil.
In a small shallow frying pan melt 6 tablespoons of margarine or butter and add 4 tablespoons of flour. Mix the flour into the melted butter and constantly stir. The rouge will change color. Take the frying pan off the burner once it turns darker pink.
Pour the rouge into the boiling stew and immediately stir. Cook for five more minutes.
To finish the taste you may want to add 2 tablespoons of sugar and freshly chopped parsley.
This stew is served with dinner rolls called, “Mětinky”
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.
Boil potatoes with their skin on for 35- 40 minutes.
Drain water.
When cool, peal and dice them, and put them in a large bowl.
Sprinkle with salt and pepper and mix well.
Peal and dice eggs, chop onion, dice bologna salami and pickle and add everything to the potatoes. Mix well.
Add miracle whip and stir with a wooden spoon.
In a cup mix dressing by combining water, sugar vinegar and salt. Stir till all dissolved and add to the potatoes salad. Stir everything together and let rest in the fridge before serving.
Hovězí Polévka s Játrovými Knedlíčky - Beef Soup with Dumplings
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This soup is very traditional. Some call it “The Wedding Soup”, because it is usually served on special occasions like weddings or different festivities. Some might be discouraged from trying it, because of the main ingredient in the dumplings. Yes it has a liver in it, but let me tell you something. The taste of the dumpling is so delicate and refreshing, that you will feel like you just ate the finest meatball ever.
Hovězí Polévka s Játrovými Knedlíčky - Beef Soup with Dumplings
1
2
3
4
5
Votes: 0
Rating: 0
You:
Rate this recipe!
This soup is very traditional. Some call it “The Wedding Soup”, because it is usually served on special occasions like weddings or different festivities. Some might be discouraged from trying it, because of the main ingredient in the dumplings. Yes it has a liver in it, but let me tell you something. The taste of the dumpling is so delicate and refreshing, that you will feel like you just ate the finest meatball ever.
Prepare vegetables by dicing parsnip, carrots, celery, and onion.
Place the vegetables in a pressure cooker with water, whole steak, and salt. Lock the lid and cook for 30 minutes.
Remove the meat and cut it into small pieces and return it back into the pot.
Make the meat dumplings.¼ onion6 cloves garlic3 tsp salt1 lb. beef liver2 Tbs butter1 egg1 egg yolkPlace all the ingredients above in a blender and mix for 1 minute.
Pour the liquid into a medium-mixing bowl. Add 1 cup of cream of wheat and 2 cups of breadcrumbs. Mix with wooden spoon and let it sit for 15 minutes. The dough will thicken.
Roll small balls out of the dough, and place them in the boiling soup. Cook for another 10 minutes. To finish the taste add 1cube of beef bouillon and black pepper.
