Czech receipies like goulash etc please?

Question

I remember yummy food in prague... anyone know reciepies...

Inc a lovely pancake etc

Answer 1

Czech Goulash


Ingredients:
1 lb Round steak,cut into pieces
1 md Size can V-8 vegetable
Juice
3 Carrots,chopped
10 Potatoes,peeled and chopped
1/2 Head cabbage, chopped
Chili powder
Salt
Black Pepper
Ketchup
Water
Few dashes of
Worcestershire sauce



Directions:
1.Brown cut up pieces of meat.Season with chili powder,salt and black pepper.

2.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and Worcestershire sauce to taste.

3.Add water as needed.Cook until vegetables are tender and meat is done.

Answer 2

Goulash is of hungarian origin. The original hungarian goulash has a more soup-like consistency, while the more popular version with a thick sauce has been developed in Vienna.

Sorry I'm actually not familiar with Czech recipes, just thought that the goulash issue needed some clarification.

Answer 3

OOO OOO OOO! I LOVE PANCAKES!

HEALTHY, LOW GLYCEMIC, PROTEIN, FRUIT
PANCAKE

1 to 1-1/2 cups sourdough
1 omega-3 egg
4 oz egg whites (omega-3 enriched if possible)
1 cup flour (any kind, whole wheat, if desired)
1 cup 2% milk (or soymilk substitute)
12 grams whey protein (2 heaping tablespoons)
2 teaspoons baking powder
either 4 or 5 apples or peaches depending on size or 2 cups blueberries (frozen is ok if they're small)
1/2 teaspoon cinnamon (for apple pancakes only)

Recipe contains no butter, salt, omega-6 fat, or buttermilk. (zone friendly).
Separate the egg yolk and put in a large mixing bowl. Add milk, mix well. Mix in dry ingredients. Mix in sourdough. Fold in whipped egg white. Add the blueberries or chunky chopped fruit. If mixture is too thin, add a little more flour until mixture oozes slowly from a spoon.

Preheat a large skillet to just over 400°F (205 to 210 degrees C).

Lightly grease using heart healthy olive oil. When oil causes a drop of water to skitter, add the pancakes and smooth out quickly so chunks are flattened out a little. And cook as with regular pancakes.

For topping, use sweetened fruit yogurt, maple syrup or add brown sugar and a teaspoon of vanilla to light sour cream until sweet to taste.

Enough for a family of 4 to 5.

Answer 4

Well.tha MAIN ingrediant for Goulash is going to be the kind of Paprika you use.
The normal American versions arent going to cut it at all. you need to hunt up THE best you can find online....and theyre there too..anywhere from sweet to REALLY REALLY hot.
Paprika..after all..is a chili pepper ground up. I use the "SZEGED" brand..and the HOT kind.

Then.....you either want to use beef or pork. I like boneless short ribs..mostly because of the flavor....and I dont care which it is. I would suggest a few pounds..depending on how many your feeding. Also...you use equal amounts of onion chopped coarsly to the meat..and a half-cup [thats right..one half cup] of the Paprika.

Now then : Cooking Instructions..

Brown meat on all sides...add onions..garlic [2 cloves..crushed]. 2 teasp Caraway seeds.....and the half-cup of Paprika..more or less..depending on your individual taste..I use a lot.....cause I like it...along with a cup or so of either beef stock or chicken stock..depending on your meat.

Then..you cover and cook slowly..stirring occasionally... for about an hour or so....until the meat is tender...

serve with Sour cream covered noodles. a salad of some green kind.....Red Wine..and crusty Bread. I hope you have learned to make homemade noodles from scratch..or know a good place to get fresh or at least well-made noodles.

Good luck guy..that dish is one of my favorites in the winter

Answer 5

I thought Goulash was German. I make that a few times a year. Who knows. I don't know any Czech recipes though. Do reserach online, I'm sure you'll find a lot.

Answer 6

Grandmom was from Prague. The food she made was GREAT! I remember her making Pork roast, with yeast dumplings. The best way to make Pork roast is with a little onion powder and garlic powder and caraway seed over the top. put in 325 oven and cook about 45mins. per pound...... Low and slow heat will give you a roast that fit to eat!!!! Also made sure that the roast has some fat on it. Fat on Pork will "cook out", that means,unlike Beef that lets fat stays in the meat, Pork fat will cook out.

Answer 7

The best bramborak recipe I know is from a New Zealand website. And the best Palacinky (Czech crepes) recipe is from Slovakia.

Answer 8

Try RecipeZaar. Here is a link to three pages of goulash recipes... http://beta.recipezaar.com/recipes.php?q%5B%5D=goulash&categ=143%2C117&ls=d

And here is their link to Czech recipes. http://beta.recipezaar.com/recipes/czech

Answer 9

Goulash is Hungarian.