Czech Salad Recipes
CZECH SALAD
My son married a lovely girl from the Czech Republic so my husband and I toured the land after the wedding. This beautiful country has delicious ethnic foods. My husband was particularly fond of this salad. While it is served in the Czech Republic with a light dressing, back home we tried it with different dressings which we...
Provided by Barbara Muchow
Categories Other Salads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Clean vegetables and peel cucumbers.
- 2. Dice vegetables to same size pieces, approximately 1/2 inch. Place in 2 quart or larger bowl.
- 3. Vegetables may be chopped using a vegetable chopper to 1/4 inch size. Chopping to smaller size allows for more fresh vegetable flavor.
- 4. Add salt and pepper to taste. Choose your dressing. Add 1/3 cup dressing to start with. Add more depending upon personal taste. Add feta cheese on top of entire bowl or let diners add to individual servings.
CZECH POTATO SALAD
This recipe was handed down to me by word of mouth and by just simply watching it being made by my mom, not using exact measurements but going by taste alone. It can be adjusted to be more or less tart. My mom learned this one from my dad and his mother. My parents are both Eastern Block backgrounds (Czech/Russian/Romanian).
Provided by Food Network
Categories side-dish
Number Of Ingredients 7
Steps:
- Thinly slice potatoes. Place into a non-reactive (i.e. glass) bowl. Combine with onions. Prepare the basic vinaigrette. Combine with potatoes and onions while still warm (this way the flavor soaks in). Allow to sit and absorb more flavor for a couple of hours or even overnight.
- Tomatoes, thinly sliced, may also be added to this recipe, for additional flavor and color. This recipe is terrific for outdoor bbqs and parties as vinegar does not go bad, unlike mayo.
HOVěZí GULáš (CZECH BEEF GOULASH)
Czech Beef Goulash (Hovězí Guláš) is a thick stew made with beef, onions and spices. Goulash is popular throughout Central Europe, but this version is traditionally Czech.
Provided by Victoria
Categories Main Course
Time 3h
Number Of Ingredients 11
Steps:
- Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown the meat in batches for about 3 to 5 minutes per batch. You'll likely need to do about 5 batches if you're using a 10-inch wide pot. Set the seared meat aside as you complete each batch. If you are using a cast iron pan (like an enameled Le Creuset French oven) it will retain heat extra well, and you may want to lower the heat to medium partway through the searing process if the meat is browning too fast.
- Add onions to the empty pot and cook until soft, about 5 to 7 minutes. Next, add flour, tomato paste, paprika, garlic, and dried marjoram. Stir and cook for 1 minute, then add the water, stirring to dissolve the tomato paste and flour, and scraping up any of the fond (the dark brown residue from searing the beef) still left on the bottom of the pan.
- Return the seared beef and any residual juices to the pan. Season with salt and pepper, bring to a boil, then lower the heat and simmer covered for 1 ½ hours, then uncover and continue to simmer for another 30 minutes until the beef is fork tender, and the liquid has thickened. Adjust seasoning if necessary.
- Serve on a flat plate with a slight lip around the edge, topped with sliced onion for garnish, and a few slices of Czech dumplings or bread on the side to soak up the sauce.
Nutrition Facts : Calories 417 kcal, Fat 17 g, SaturatedFat 6 g, Cholesterol 135 mg, Sodium 154 mg, Fiber 2 g, Carbohydrate 9 g, Sugar 1 g, Protein 39 g, UnsaturatedFat 3 g, ServingSize 1 serving
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