A Basic Czech Food Guide / archived / read-only

Svickova

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• Ingredients

  • 2 pounds beef tenderloin
  • 1 slice of bacon, sliced into thin strips
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 medium parsnips, chopped
  • 1/2 small celeriac root, diced
  • 2 bay leaves
  • 1/2 teaspoon allspice
  • 1 teaspoon thyme
  • 2 tablespoons fresh chopped parsley
  • 1 cup / 8 fluid ounces red wine vinegar
  • 4 tablespoons butter or lard
  • 1/2 teaspoon sugar
  • The juice of 1 lemon
  • 1/2 cup sour cream

• Process

  • 24 hours before cooking time: Lard and marinate the beef. Using a small sharp knife, make small cuts in the tenderloin and insert one of the pieces of sliced-up bacon into each. Season well with salt and black pepper (fresh-ground or not, as you prefer).
  • Put the meat into a glass or ceramic (not metal) pan large enough to hold the meat but small enough to keep it covered by the marinade. Surround and cover it with the chopped vegetables. Sprinkle on thyme, allspice and parsley. Season with salt and more pepper: add bay leaves. Pour in the vinegar and two tablespoons of the oil. Add a little more water or vinegar if you need to in order to cover the meat (remember that the vegetables will let off a little liquid in the marinade). Cover the pan and refrigerate. Turn the meat in the marinade occasionally.
  • The next day: Preheat the oven to 175C / 350F. Remove the tenderloin from the marinade: pat it dry with paper towels. Heat the remaining 2 tablespoons of oil very hot in a drying pan big enough to take the tenderloin. Sear the meat all over: then remove to a roasting pan.
  • Pour a little water into the frying pan -- half a cup or so -- and boil rapidly, scraping the pan to get the remains of the searing into solution. Then pour these juices over the roast. Surround it with all the vegetables and pour over the marinating liquid. Place the butter or lard on top of the meat. Then put the whole business in the oven and roast, basting occasionally, for 1 1/2 hours.
  • When the meat is done, take it out of the oven and reduce the oven temperature to a very low setting (under 50C / 100F). Remove the roast from the pan: pour all remaining liquid and the vegetables into a pan. Put the meat back in the pan and return to the oven. Meanwhile, puree the liquid and vegetables in a blender or food processor, or push them through a sieve with a wooden spoon.
  • For the sauce: pour the vegetable puree into a medium-sized saucepan and heat to a low boil. Season with salt and pepper. Add the lemon juice and sugar. If the sauce needs thinning, add some water or beef broth. Finally, just before serving, stir the sour cream into the sauce and heat it through. Don't let it boil, or you risk the sour cream curdling.
  • Serve slices of the tenderloin with dumplings: ladle the sauce over.
• Source: http://www.europeancuisines.com/Czech-Svickova-Svikova-Na-Smetane-Smetana-Beef-With-Sour-Cream-Sauce-And-Dumplings-Recipe

Stouchane brambory

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• // Crushed potatoes, a simple but tasty and filling side-dish

• Ingredients

• Process

  • <iframe width="560" height="315" src="https://www.youtube.com/embed/0Pmm2JPvlv8?rel=0"></iframe>

Strudel

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• Ingredients

  • Pastry
    • 1/2 cup (125 grams) all-purpose flour
    • 1/2 cup (125 grams) semolina (or coarse flour if you can get it)
    • Pinch of salt
    • 3.4 oz (100 ml) lukewarm water
    • 1 egg
    • 3 tablespoons oil
    • 1 teaspoon vinegar
  • Filling
    • 3-4 apples, thinly sliced (Czechs use so-called “strudel apples” for the filling; mostly, these are the imperfect apples that have been bruised a little – the fruit starts developing more sugar to protect itself from bacteria)
    • Raisins and walnuts to taste
    • 1 teaspoon ground cinnamon
    • Icing sugar for decorating before serving

• Process

  • Mix both types of flour (or just use two cups of all-purpose flour) and a pinch of salt. Gradually add the water, egg, vinegar and most of the oil while kneading the dough on a flour-covered table.
  • When you get a very elastic dough with a silky shine, form a ball, oil the surface, wrap the dough in foil and, let it rest for at least half an hour in the fridge.
  • When rested, start stretching the dough with your hands until it is very thin. One of the Habsburg’s chefs noted that the perfect thickness is achieved when you can read a love letter through the dough.
  • I consider the pastry thin enough when I can read my palm lines. The dimensions should be around 20 x 30 inches (50 x 75 cm). Spread the pastry on a kitchen towel and spread out the thinly cut apples, raisins and walnuts into a consistent layer on top; keep about an inch free on 3 sides for easy wrapping. Spice with cinnamon, and start wrapping using the cloth as support on both sides.
  • Create a spiral and tightly form a roll; wet your fingers in water and moisten the edges to make them stick better. Gently press and wrap both sides. Wrap the strudel in the cloth and transfer to a baking tray. Place in the oven pre-heated to 350 F (175 C) and bake for 50-55 minutes until lightly golden. Sprinkle with icing sugar before serving.
• Source: https://www.eatingpraguetours.com/blog/strudel-recipe/

Trdelnik

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• Ingredients

  • 2 1/2 cups all-purpose flour
  • 3 Tablespoons plus 1 teaspoon sugar, divided
  • 1/2 cup warm milk, divided
  • 1/4 cup butter, softened
  • 2 eggs
  • 2 1/4 teaspoons instant yeast (1 envelope)
  • topping
  • 1-2 tablespoons cold butter
  • 1 egg
  • 1 teaspoon water
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

• Process

  • Combine yeast, 1 teaspoon sugar and 1/4 warm milk in a small bowl, stir just to moisten and let sit for 10 minutes. Until risen and bubbly.
  • In mixing bowl, combine flour, sugar, 2 eggs, butter and proofed yeast mixture. Start mixing on low speed and add in remaining 1/4 cup warm milk.
  • Once fully blended switch to dough hook or knead on counter by hand for about 5 minutes. Until smooth.
  • Let dough rise in bowl for 30 minutes, in a warm location, covered with a damp cloth.
  • While dough is rising, cover 8 half pint (8 ounce) jars with aluminum foil, set aside.
  • Make an egg wash by combine egg and 1 teaspoon of water, whisking until well combined.
  • Combine sugar and cinnamon to make cinnamon sugar.
  • Once dough is risen, turn out onto counter, roll into a thick log and divide into 8 equal pieces. Roll each piece into a long rope, about 2 to 2 1/2 feet long.
  • Rub each foil covered jar with cold butter then wrap 1 rope of dough around each jar. Dough should go around the jar almost 3 times.
  • Spread cinnamon sugar out on a baking tray or 9x13 pan (something big enough to roll your pastry covered jar in).
  • Brush pastry with egg wash and then roll pastry in cinnamon sugar to coat, pressing down as you roll. Place pastry covered jar on a parchment covered or lightly greased baking sheet, open end down. Make sure to space jars 2-3 inches apart.
  • Bake in a preheated 400 degree oven for about 15 minutes. Remove from oven and carefully slide warm pastry off jars.
  • Best eaten while still warm.
• Source: https://chocolatechocolateandmore.com/czech-cinnamon-pastry-trdelnik/

• Fried cheese (Smažený Sýr)
• Kulajda (soup)