Traditional Czech Specialty: Braised Beef Sirloin Recipe with dumplings (with subs) скачать в хорошем качестве

Traditional Czech Specialty: Braised Beef Sirloin Recipe with dumplings (with subs)

Ingredients for 4 people: 1 kg Beef fake sirloin 100 g of smoked bacon Ingredients for marinating: 1 liter of water 2 large carrots 1 large parsley root Celery root 1/2 1 big onion 1 tablespoon of brown sugar 3 tablespoons of wine vinegar 5 bay leaf 10x allspice 10x pepper whole Ingredients for baking meat: Marinating liquid (top) 2 large carrots 1 large parsley root Celery root 1/2 1 big onion 1 tablespoon of brown sugar 3 tablespoons of wine vinegar 5 bay leaf 10 all spice 10 pepper whole 1 tablespoon of butter 1 tablespoon of sunflower oil Cut 2 tbsp of smoked bacon into small cubes 1 tablespoon of salt Ingredients for the sauce: 50 g of plain flour 1 tablespoon of butter 1 tablespoon of sunflower oil Liquid and puree vegetables from the baking process Juice of 1/2 lemon 200 ml of 10% cooking cream Ingredients for dumplings: 6 old buns 125 g smoked ham cut into cubes 2 eggs 275 ml of cold milk 1 teaspoon of salt 1 onion 2 spoons of chopped parsley 1 tablespoon of sunflower oil 1 tablespoon of butter Recipe: Meat Preparation: Cut out all the fats from the top of the flesh. Cut the smoked bacon into strips of 1x1 cm and preferably for as long as the meat roll. Put it in the freezer for 30 minutes. Cut the holes along the sides with a sharp knife and put frozen smoked bacon. Marinating: Add all ingredients to the pot and cook for 5 minutes. Turn the plate off and let the marinade cool down. In a plastic container, add the meat, and cover it with marinades including vegetables. Put into the refrigerator for 3 days for 1 kg of meat. Make sure you rotate the meat every day. Roast: In the baking pan, add the oil, butter and smoked bacon bacon and fry on a mild fire until the bacon melts. Add meat and fry from all sides. Remove the meat from the pan, add the onion to the pan and fry the onions, add the vegetables and fry the vegetables. Add sugar, caramelize vegetables, add marinating liquid (without marinating vegetables). Add the meat to the baking pan, cover with a tight lid or foil and place in a preheated oven at 150 ° C, the liquid should cover about 1/3 of the height of the meat. Bake for 30 minutes every 1/2 kg of meat. After baking the meat, place the meat on a plate and cover with Alobal for 15 minutes to relax. Sauce: Mix the vegetables and liquid from the baking pan with the hand mixer. Into a pot, add oil, butter. When the butter gets the golden color, add the flour. We're blowing. Add the liquid and puree vegetables from the pan. Stir well and cook for 5 minutes. Add the cream at the end. Festive dumplings: Mix the eggs, milk, salt, and parsley in a bowl. Cut the rolls on cubes about 1x1x1 cm. Add the rolls to a mixture of milk and eggs and mix well. Let it rest for 30 minutes. In the pan, dissolve the oil and butter, add the smoked ham, add the onion and let the onions pee. Remove from heat and let cool. Then add the rolls to the mix. Place the mixture in the cake baking mold. Succeed at 200 ° C for 20 minutes or until gold on top. Serve: On a plate, serve 3 thin slices of meat, 2 slices of festive dumplings, a large toast on a sauce. Serve with a slice of lemon and cranberry sauce. Enjoy your meal!