For 3 portions:

400g beef suitable for braising
100g bacon
2 carrots
100g celeriac
1 onion
2 tbs sugar
2 tbs vinegar
50g butter
300g milk
50g whipping cream
1 bay leaf
5 pcs allspice
1 sprig thyme
1 tbs mustard
300ml water
1 lemon
salt and pepper
2 tbs sour cream

Carlsbad dumplings

6 slices white bread
4 eggs
2 tbs plain flour
2 tbs chopped parsley
200ml milk
salt and pepper
2 tbs butter

Cut the meat into flat slices and and pound it with a mallet. Season with salt and pepper. Add thinly sliced bacon and roll the meat into a roulade. Use a string to tie it together and give it a quick sear in a hot pan with oil (from all sides). Season with salt from other side, too.

In the same pan, sauté roughly chopped carrots, add the rest of the bacon and caramelize. Add roughly chopped celeriac and let the veggies get brown. Add chopped onions and give it some time again. Add sugar, butter and stir. Wait for the sugar to melt, add the lemon (just the inside, leave the skin for the end), mustard and let it cook for a bit. Pour in the water and add all the spices (thyme included). It is a good idea to use a tea strainer, then you can take it out easily at the end.

Put the meat into the sauce base and let it braise until soft. When ready, take it out, together with spices. Blend the veggies and add milk, sour cream and whipping cream. Blend until smooth. If the sauce is too thick, you can add more milk. Adjust the seasoning with vinegar, sugar, lemon skin, salt and let it simmer. You can also use flour to thicken it, but the vegetables we used should be enough.

Cut the dried out bread into cubes, add salt and pepper. Pour in the melted butter with egg yolks and butter. Add the whipped egg whites and parsley. Roll the dumpling into a foil and cook in a steamer for about 10 to 20 minutes, depending how big it is.

Cut the meat and serve with dumplings and cranberries. Enjoy!!

The post Traditional Svíčková sauce, braised beef, Carlsbad dumplings appeared first on Oh My Chef.

For 2 portions:

200g celeriac
1 tbsp wholegrain mustard
1 tablespoon mayonnaise
1 tbsp white yoghurt
mesclun salad (or the one you love)
1 pack Beef Ham
8 slices of sunflower bread

Cut the celeriac into thin strips. Season with salt and mix well. Leave for about 15 minutes and then rinse with cold water and dry. Add mayonnaise, yoghurt, mustard and mix. Put on a slice of bread, add ham, salad and we are ready to serve! Enjoy!

The post Beef ham sandwich with celeriac remulade appeared first on Oh My Chef.

For 2 portions:

400 g matured beef teres major
mix of salad leaves that you enjoy
2 slices of toast bread
1 packet of radish sprouts
mustard vinaigrette
20 g butter
50 g cucumber
2 radishes
100 g oyster mushrooms
15 ml Kikkoman soy sauce
salt and pepper

Remove the membranes from the meat and heat the pan. Season generously with salt and pepper. Add a little bit of fat to the pan and fry the meat on all sides. Remove it from the pan and let it rest. Turn down the heat, add the toast bread cut in cubes and sauté them until golden. Take them off the pan and put them aside.

Add a bit of oil to the pan and sauté the oyster mushrooms. Add the soy sauce and then the butter.

Slice the cucumber and radishes. You can find radish sprouts even in a supermarket, just pay attention, they are strong!

Season the salad with vinaigrette, add the mushrooms, croutons and rested meat. Simple and delicious dinner is ready!

The post Matured beef teres major, mixed salad with croutons and radish sprouts appeared first on Oh My Chef.