CZECHOSLOVAKIAN BEEF ROAST WITH DILL GRAVY
Make and share this Czechoslovakian Beef Roast With Dill Gravy recipe from Food.com.
Provided by hjunkman
Categories Roast Beef
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot.
- Add your water-beef roast-celery-carrots.
- Bring the pot to a boil.
- Then let it simmer for about 1 1/2 hours.
- This is just like you were making soup.
- If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth.
- After 1 1/2 hours of cooking take the beef out of the pot.
- You should have about 2 1/2 cups of beef broth left in the pot.
- put in the dill and bring the pot to a boil.
- Then add the sour cream-sugar-white vinegar and mix very well.
- Then add the flour mix very well so there are no lumps.
- Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it.
Nutrition Facts : Calories 1244.3, Fat 100.9, SaturatedFat 46.1, Cholesterol 297.6, Sodium 330.9, Carbohydrate 19.5, Fiber 1.4, Sugar 8.3, Protein 62.1
BOILED BEEF WITH DILL PICKLE GRAVY
From the book Czech and Slovak Touches. Recipe from Rose and Lumir Vondracek own and operate Vondracek's 16th Avenue Meat Market in the Czech Village, Cedar Rapids.
Provided by Charlotte J
Categories Roast Beef
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the sliced beef about 2 hours, or until tender.
- Melt the butter and mix with the flour.
- Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
- Cook for about 5 minutes, or until the gravy thickens.
- Stir constantly to prevent lumping.
- Season with salt and pepper to taste.
- Pour the hot gravy over the sliced beef.
- Serve with bread dumplings.
- Use the remaining broth to make delicious beef soup.
Nutrition Facts : Calories 399.7, Fat 27.1, SaturatedFat 12.2, Cholesterol 116.4, Sodium 789.7, Carbohydrate 6.4, Fiber 0.6, Sugar 1.2, Protein 30.9
BRAISED ROULADEN WITH PAN GRAVY
Steps:
- Lay flat each piece of top round, spread on a layer of mustard, sprinkle lightly with salt and pepper and top with a slice of bacon. At one end of each piece, place about a tablespoon of the chopped onions and a pickle spear. Starting from the filling side (the onions and pickle), begin to roll each piece while tucking in the sides (this will keep your rouladen filling inside as you cook them). Tie a piece of butcher string around each rouladen in the middle and then on both sides (like you would a present), and then knot it.
- Heat the olive oil in a large pan on medium-high heat. Cook the rouladen on all sides until brown. Remove any excess oil from the pan, leaving the leftover brown bits. Reduce the heat, add the beef stock and bring to a simmer. Simmer on medium-low to low heat, covered, until the rouladen are fork-tender, about 90 minutes. Remove them from the pan (leaving the juices), cover loosely with foil and let rest for 10 minutes.
- Whisk together the cornstarch and 1/4 cup cold water until smooth. Bring the leftover pan juices to a simmer and slowly add the cornstarch mixture while stirring. Bring to a boil, reduce the heat and simmer until the starchy flavor has been cooked away, about 10 minutes. Add the red wine near the end of the cooking time if using, to add a nice zesty flavor.
- Serve the rouladen with the gravy.
BOHEMIAN BEEF DINNER
When I was growing up, one of my favorite things to do was to help my mother in the kitchen while she prepared traditional Czech dishes like this. It's a savory stick-to-your-ribs meal with beef and sauerkraut covered in a creamy sauce. -Carl & Isobel Wanasek, Rogers, Arkansas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or dish, combine the flour, salt and pepper. Add beef and toss to coat. In a Dutch oven, brown the beef in oil in batches; drain. Add the onions, garlic, dill, caraway, paprika and water. , Cover and simmer for 2 hours or until meat is tender, stirring occasionally. , Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.
Nutrition Facts : Calories 442 calories, Fat 22g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 1321mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 5g fiber), Protein 34g protein.
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