For 6 servings:

3 larger onions
500g ground beef
500g fresh forest mushrooms (or bottom and oyster mushrooms or soaked dried mushrooms)
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tsp caraway seeds
1/2 tsp dried ground chillies
3 bay leaves
3 tbsp pork fat (1 tbsp for frying mushroom)
2 tbsp gluten-free flour (or plain)
1,5l stock (ideally chicken)
2 cloves of garlic
1 tsp dried marjoram
2 tbsp butter (1 tbsp extra for finish)
1 tsp chopped fresh rosemary
1 tbsp sherry vinegar (or red wine vinegar, if you like)
salt, pepper

Fry the onions in pork fat, until they turn golden brown. Season with salt and add a piece of butter, let it dissolve and caramelize even more. Stir in some water from time to time, this way the colour will be the same all over and it won’t burn easily. 

Add the meat, break it down and fry until brown. I use a potato masher to divide the meat while searing. Add pepper, seeds and bay leaves. Sprinkle with flour and mix well. Pour the stock inside. Bring it to a boil and season well with salt.

Fry diced ​​mushrooms on the rest of the fat, season again and add chopped rosemary. After about 2 minutes of searing, add sherry vinegar and let it evaporate. Add the mushrooms to the goulash and let it cook for about 20 minutes. Add chilli, grated garlic, marjoram and the rest of the butter. Serve hot with mashed potatoes or sourdough bread. Enjoy your meal.

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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 4 portions:

1 tbsp lard
1 big onion
100g grated carrots
100g grated celeriac
50g bacon
150g lentils
2 sausages
1,5l chicken stock
1 tsp dried marjoram
salt and pepper
1 tsp grated garlic
few drops of vinegar

Cook the sliced ​​sausage in a tablespoon of lard to golden brown. Take it out and add the diced bacon. Add the chopped onions and roast until it turns brown. Add the grated vegetables and fry again. Add lentils and stock. Allow to cook for about 15 minutes. Then remove at least 2 dcl of the mix and blend with hand mixer. This will thicken the soup without using flour, which is great. Finally add the marjoram, grated garlic, pepper and salt. Season with vinegar and sprinkle sausages on top. Enjoy your meal!

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For 4 portions:

1 big onion
1 clove of garlic
3 tbsp sugar
3 tbsp vinegar
1 tsp caraway seeds
15g dried forest mushrooms
400g potatoes (we used marabel)
400ml chicken stock
300ml milk
60g ghee
30g butter
60g dill
200g mushrooms (champignons, oyster mushrooms or cepes when in season)
salt, pepper, olive oil
4 eggs

Separate the stalks from the dill and tie them with string. Heat up the onion, caraway seeds and chopped garlic with half of the dill. Soak the dried mushrooms full in about 200ml of hot water. After ten minutes, dry the mushrooms and add them to the onion and garlic. Add the sugar and let it melt, then add the vinegar and let it cook, until it feels like a syrup. It is better not to sniff at the saucepan at this point, as the smell is really aggressive.

Cut off the skin of the potatoes, so that you have just big cubes that you can dice for later. Put the rest (the small irregular pieces) to the soup, pour in the chicken stock, the water from dried mushrooms, add the dill stalks and bring to boil. Season with salt and pepper. Let it simmer for about 10 minutes, until the potatoes soften. Pour in the milk and let it simmer. Blend until smooth (do not forget to take out the dill). Add the diced potatoes and cook until soft.

While you are cooking the potatoes, sauté the fresh mushrooms with some ghee and olive oil and season with pepper. Add them to the soup and season with freshly chopped dill, salt and pepper. If you want, you can also add some vinegar and sugar. A poached egg should not be missing, but that is up to you! Enjoy!

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