Pork with Korean carrots in a pan. Carrots with meat in Korean. Step by step recipe

The Czechs know a lot about meat dishes, which they always turn out fragrant and incredibly tasty. The secret lies in the addition of a large number of spices, among which cumin is necessarily present. Each of the recipes for cooking meat is distinguished by its originality and unique composition of ingredients. Meat is always served with beer and vegetables to emphasize the slight spiciness that is present in every meat dish.

It is distinguished by the presence of selected parts of meat and cheese. To emphasize the taste of Czech meat, you need to use sour berries, sweet and sour sauces, fresh vegetables. So lunch or dinner will come out much more satisfying and richer in taste.

The Czech meat recipe includes the following ingredients:

1 bunch of dill.
120 grams of cheese.
2 cloves of garlic.
600 grams of beef.
1 PC. celery.
Spices - to taste.
Sunflower oil - for frying.

The meal will take 25 minutes to prepare. The procedure is as follows:

First you need to wash the meat, remove all moisture from it.
Cut the meat into four steaks.
Hit with a hammer on both sides.
The cheese is rubbed on a coarse grater.
Peel the garlic from the husk, finely chop or crush.
Wash the celery, finely chop, then add to the filling.
The meat should be slightly salted, but not overdone, as the cheese will give saltiness during cooking.
Put the cheese on the meat, then cover with the second steak.
The edges must be fastened with a kitchen hammer so that the fibers adhere tightly to each other. Not a single hole should remain at the edges.
Heat up the meat in a skillet. It is best to use a grill pan so that the meat is perfectly fried on both sides.
Put the meat in the skillet.
Fry on both sides so that a golden crust appears.

Czech meat is served hot and always with vegetables.

Czech meat recipe with potatoes

Potatoes are present in many dishes of Czechs, who love potatoes just as much as meat. The inhabitants of the Czech Republic also came up with a special dish that contains both meat and potatoes. You will need products such as:

1 kg of pork.
200 grams of potatoes (raw).
3 pieces of onion.
400 grams of hard cheese.
1 can of mayonnaise.
To taste - salt, pepper, various spices.

The process of cooking Czech meat with potatoes takes 45 minutes at a temperature of 200 degrees.

Pork is first washed under running water, then cut into equal rectangular pieces on a board. Each piece of meat must be seasoned with salt, spices, pepper, and then put on the bottom of the baking dish.

On top of the pork, you need to put the onion cut into half rings, grated raw potatoes on a coarse grater. Then this layer is again salted and peppered to put another layer of meat, grated potatoes, onions on top. The second layer also needs to be peppered and salted.

Putting the pork into the mold continues until the mold is completely filled. Grated cheese is laid out on the top layer, which should fill the meat completely. Next, the cheese is smeared with mayonnaise. Put the form in the oven, preheated to +200 C.

After 45 minutes, remove the meat, let cool and serve, cut into rectangular pieces.

Czech meat in the oven

Czechs consider meat cooked with Korean carrots and baked in the oven to be an original and tasty recipe. The composition of the dish includes the following ingredients:

1 bulb.
700 grams of pork.
1 tomato.
100 grams of carrots in Korean.
15 grams of tomato paste.
50 grams of mayonnaise.
150 grams of sour cream.
Salt and pepper - to taste.

Cooking meat in Czech is necessary, following the sequence of actions:

Pork is washed under running water, and then cut into small sticks.
In a separate bowl, the meat is mixed with spices, salt and mayonnaise.
Pork, seasoned with spices, is laid out on a frying pan, in which sunflower oil must first be heated.
Fry for a few minutes.
Slice the tomato, removing the backing.
Add tomato slices to meat.
Put a third of the Korean-style carrots into the pan. Mix everything, fry until a light crust appears. Stir very slowly and infrequently.
Add sour cream, tomato paste and the rest of the carrots, mix all the ingredients again.
Add water to completely cover the meat mass.
Reduce the fire, cover with a lid.

Cooking takes from 40 minutes to 1 hour. It should be borne in mind that the longer the meat is cooked, the less gravy will be.

Czech beef - goulash

A traditional Czech dish is goulash, which is also prepared on the basis of meat, vegetables and lots of spices. Such a dish turns out to be very satisfying and high-calorie, so it is worth serving it as a main dish. An excellent addition to the meat will be a glass of Czech beer.

You will need ingredients such as:

500 grams (one bottle) of dark beer.
2 pieces of sweet pepper.
15 ml sour cream.
600 grams of meat.
25 grams of lard.
3 pieces of onion.
20 grams of tomato paste.
30 grams of flour.
3 pieces of garlic.
120 ml of broth.
30 grams of chili.
Salt and spices - to taste.

For this dish, it is best to choose pork, beef or any poultry meat. Cooking takes about an hour. It all depends on the fire and the speed of cutting all the ingredients.

How to cook goulash:

The meat is washed under running water.
Cut into large pieces.
Sweet pepper must be de-seeded, washed and finely chopped.
Peel and chop onion, garlic.
Chili peppers are also cleaned of all seeds, then the pulp is washed under water and finely chopped.
In order to melt the lard, you need a saucepan. Be sure to take a saucepan with thick walls so that the lard is completely melted.
As soon as the lard is melted to a homogeneous mass, the meat is lowered into it and fried until a golden crust appears. It is necessary to fry on all sides so that the meat is fried evenly.
Add peppers to the saucepan - both sweet and chili, as well as chopped onions and garlic.
Mix meat and vegetables, add spices there, among which must be cumin and paprika. They are ideal for goulash, as they emphasize the taste of all ingredients.
After 4-5 minutes, pour in the tomato paste, mix everything.
Then pour in the beer, mix again, gradually reducing the heat.
Only then the stewpan is covered with a lid.
Pour in the broth and stir, being careful not to burn the dish.
15 minutes before the end of cooking, mix flour and sour cream in a separate bowl. There should not be a single lump in this mixture, so it is necessary to interfere very actively.
Add the mixture to the main dish, mix everything, but then do not close the lid. You can turn it off after 15 minutes.

Separately, you need to cook dumplings. For them, you need a small pack of yeast that dissolves in milk. They must be left for 15 minutes. Then eggs are added there, add a little salt and flour, knead the dough. Put it in a dark place for one hour. Then give the dough the appearance of a loaf, wrap it in a clean cloth, the ends of which are tied.

The dough is boiled in a large saucepan, into which water is drawn, brought to a boil. Then the dough is placed there. It must be boiled for 25 minutes. Remove, cool slightly, cut into small portions.

Dumplings are served with cooked meat and beer.

The process of making dumplings takes about 1 hour and 30 minutes. It is necessary to calculate the time so that the dough is cooked by the time the goulash is prepared.

When beating meat for a particular dish, it is worth using cling film. She will not let the kitchen and dishes get dirty. The film is laid out on a cutting board, and meat is placed on top. The meat will not spread over the film, and the hammer will be easy to wash from the fibers of pork or poultry.

Each dish can be served with a separate sauce, which includes garlic, or french fries.

To prepare a juicy and fragrant meat dish, we need:

300 g of beef;
100 g of cheese;
2-3 tablespoons of sour cream;
a bunch of green cilantro;
2-3 cloves of garlic;
spices, salt.

Cooking meat in Czech

We begin the cooking process by dividing the beef tenderloin into portions. They can be quite thick: 2-3 cm.
Now grate the cheese on a coarse grater.
The meat must be carefully, but very carefully repulsed. It should be thin, but do not allow holes to form in it.
To soften the beef, which can be harsh even after we beat it, it does not hurt to brush the slices with sour cream after sprinkling them with salt. We put the meat in the refrigerator for half an hour so that it is well soaked.
In the meantime, we will continue to make the filling. To do this, add chopped cilantro and chopped garlic to the grated cheese. Mix everything together thoroughly, adding salt and spices.
On the prepared pieces of meat lay out the filling at one end. At the same time, you need to leave a little cheese with cilantro: you will need to sprinkle the dish on top.
Gently roll the beef with the filling into a roll, and fasten the edge with a toothpick.
Place the rolls in a foil-lined pan. We cover the meat with the edges of the foil and send it to the oven. We cook his meat in Czech for until cooked under the foil. But 5-10 minutes before that, you need to unfold the foil and sprinkle the rolls on top with cheese.
Czech meat is ready! It turned out to be juicy, tender and very fragrant, thanks to a magical additive - cilantro. The dish is best served immediately, and a vegetable salad or french fries will be an excellent side dish for the dish.

The history of meat in Czech

Judging by the name, Czech-style meat came to the Kazan cafe from the Czech Republic. And this is not surprising: in this country they love meat very much and know how to cook it. True, judging from the recipe, we can be sure that the dish has acquired many features that are more characteristic of Uzbek cuisine than Czech. For example, it is the Uzbeks who love cilantro, adding it to many dishes, while the Czechs are relatively indifferent to this herb.

However, the Czech meat recipe also has bright European notes. Those who are familiar with Uzbek cuisine know that it is very fatty and high-calorie. Uzbeks often prefer lamb to other types of meat, adding tail fat and vegetable oils to the dish. The same food for real residents of the east is almost dietary. After all, it uses beef, and there is practically no fat. So such Czech meat can be an excellent example of how traditions of completely different cultures are combined in one dish, and the result is such that you lick your fingers.

Options for cooking meat in Czech

Now Hozoboz will tell you how to cook meat in Czech, changing the recipe a little in the video. For example, you can safely use even a different method of heat treatment of the dish. As you know, grilled or grilled meat dishes are popular in the East. A dish cooked on a charcoal grill will “sound” quite differently. But in this case, it is necessary not to roll the beaten meat with a roll, but to give it a flatter shape. It is enough to cover the filling with one half of the piece, and nail the edges with a hammer so that they are held together. Such kind of "pies" are sent to the coals, frying it on both sides for 5-6 minutes. Then the meat dish is removed from the direct heat and covered with a lid so that it simmers a little, reaching readiness.

Hozoboz also advises experimenting with the filling by adding or replacing some ingredients. For example, if you really do not like a kind of cilantro at all, then put parsley, dill or other herbs to taste. By the way, the same Czechs, from whom the dish is allegedly borrowed, adore cumin. Why not add it too? Mushroom notes will also benefit the dish. In Czech meat with mushrooms, you can put champignons, fresh forest mushrooms, and dried ones. Each time you will get a completely different, but certainly excellent result.

The benefits of meat in Czech

Khozoboz also wants to talk about how healthy and nutritious Czech meat is, which you can cook according to our recipe. Everyone knows that beef contains a lot of vitamins and minerals, protein and amino acids, which support the entire body. However, the fact that meat dishes can be harmful, depending on the method of their preparation, is also important.

Czech-style meat baked in foil is just the option that is considered ideal in terms of its benefits to the human body. By the way, you will greatly increase the nutritional and beneficial properties of the dish if you cook it from fresh, and not frozen, natural products.

Meat in Czech is a combination of selected parts of meat and cheese. The dish is perfectly set off by sweet and sour sauces, sour berries, combined with fresh vegetables. Differs in satiety, and it is prepared simply and quite quickly. Check out our selection of recipes to see for yourself.

Czech meat with cheese

Ingredients for the dish:

hard cheese - 150 g;
sour cream, ;
selected beef tenderloin - 600 g;
a clove of garlic.

Description of preparation

Cut the meat into 6 pieces up to 2.5 cm thick. Beat the product with a knife handle or a kitchen hammer to make thin, almost transparent plates.

However, they must not be allowed to tear and holes appear on them. Now you need to salt and pepper the surface of the chop on which the filling will fit.

She, in turn, is prepared as follows: grated cheese is mixed with chopped garlic and herbs.

Before putting the filling, a piece of meat should be greased with sour cream. Now 1 spoon of the mass should be placed on one half of the chop, and the other should be covered and wound into a tube. Secure the sausage with a toothpick.

The resulting ones are placed on a greased baking sheet and sent to a preheated oven. Do not take out until they are fully cooked. Sprinkle with grated cheese rolls before serving.

Czech meat with potatoes

Required list of products:

1 kg of pork meat;
200 g raw potatoes;
3 heads of onion;
400 g of hard cheese;
a can of mayonnaise;
spices, pepper, salt - to taste.

in Czech with potatoes

Rinse the pork, cut into equal rectangular parts. Put in one layer on the bottom of the form, pepper, salt. Put onion half rings on top, on them - raw potatoes cut into rings. Sprinkle again with salt and pepper.

Then again a layer of meat, onions and potatoes, salt and pepper. Continue until the entire form is filled. Sprinkle the topmost layer with grated cheese and generously grease with mayonnaise.

Send the form to the oven, preheated to 200 degrees. Cook within 45 minutes.

Recipe: Czech meat - goulash

Required set of products:

400 g of fresh beef;
flour;
cumin, marjoram, paprika, salt and pepper;
2 heads of onion;
3 cloves of garlic;
a piece of lard for frying;
30 g mashed potatoes;
green onion - optional.

in Czech: description

Pour oil or melt lard into the bottom of the pan. Add onion, fry until amber. In the meantime, cut the meat into pieces no more than 2 cm thick. Send the meat to the onion, add salt, cumin - everything to your taste.

Pour water, bring to a boil over low heat. After 40 minutes, the liquid will evaporate, and now you need to put the puree. Next, add flour to thicken the sauce. At the end, add finely chopped garlic and marjoram.

Serve with green onions, rings and dumplings.

Meat in Czech "Syuyumbike"

A complete list of products needed to prepare the dish.

For dumplings:

yeast - 5 g;
eggs - 2 pcs.;
whole milk - 30 ml;
salt - 3 g;
flour w.s. - 350 g.

For goulash:

raw beef - 1 kg;
broth (beef) - 0.5 l;
onions - 0.5 kg;
potatoes - 1 pc.;
butter and sunflower oil - 2 tablespoons each;
hot and red paprika - 5 g each, cumin - 2 g;
tomato paste.

Description of cooking meat in Czech

Cut: onion - half rings, potatoes - cubes, meat - slices. Add both types of oil to the pan and fry the meat (before that, it must be salted and peppered). Once golden brown, place on a plate and set aside.

Now it's time to fry the onions and potatoes. Do it in the same oil that was used for meat. Remove the fried vegetables from the pan, put them on the meat, pour in the broth, add all the spices, peppercorns and tomato paste. Stew goulash in a saucepan for 1.5 hours over low heat, stirring occasionally.

Cooking dumplings

Dissolve yeast in milk and leave for 15 minutes. Break eggs into it, add salt, flour and knead the dough. Send to a secluded place for 1 hour. You should get a shape in the form of a loaf.

Now the dough needs to be wrapped in a clean piece of fabric, both ends are tied around the edges. Fill a large saucepan with water, bring to a boil, place the dough in a towel there and cook for 25 minutes. Carefully remove, cut into portions. Serve with goulash, which in the meantime has already been prepared.

I recently cooked a very satisfying and nutritious salad of carrots with meat in Korean in my kitchen. A wonderful spicy dish that contains fresh, crunchy vegetables and tasty, crispy meat. The appetizer is saturated with aromatic spices, the rich taste of which is complemented by soy sauce. And the accent of sesame seeds completes this wonderful celebration of taste. If you like spicy food, then you simply must try this appetizer.

Ingredients:

carrots - 1 kilogram;
salt - 1 teaspoon;
granulated sugar - 1 teaspoon;
beef pulp - 200 grams;
onions - 2 pieces;
soy sauce - 20 milliliters;
vegetable oil - 0.5 cups;
ground black pepper - 0.5 teaspoon;
garlic - 3 cloves;
red hot chili pepper - 0.5 teaspoon;
table vinegar 5% - 2 teaspoons;
sesame seeds - 1 tablespoon.

Carrots with meat in Korean. Step by step recipe

Wash the carrots thoroughly, peel and rub on a special grater: it turns out a thin and long straw.
Sprinkle carrots with salt and sugar, mix well.
Meat pulp (take the one that you like best): it can be beef, veal, chicken or turkey meat - wash, dry, peel off films and cut into thin strips. Five centimeters long and half a centimeter wide.
Advice. Meat should not be fatty.
Onions are peeled, washed and cut into half rings.
In a frying pan that has a thick bottom, heat the vegetable oil strongly.
Advice. To prepare a Korean snack with meat, it is better to use refined oil, which has no foreign smell, does not foam when frying.
We shift pieces of meat into hot oil, fry until tender, until golden brown.
When the meat is almost ready, season it with soy sauce.
Lay the chopped onion half rings to the meat and fry until the onion is cooked.
When the vegetable is well fried, salt the meat frying, season with black ground pepper and red hot ground pepper
We knead everything and let the spicy seasoned meat for the Korean salad with carrots cool down.
We shift the meat and all the contents of the pan to the carrots and squeeze the peeled and washed garlic through the garlic. Seasoned with 5% vinegar.
Sprinkle our dish with two tablespoons of sesame seeds.
Advice. Sesame seeds should be heated in a dry frying pan before being used for food: then the taste will become brighter and the salad tastier.
We mix everything and let the snack brew in a cold place. Before serving the carrot appetizer on the table, sprinkle it with sesame seeds.

I offer another recipe that also contains fresh vegetables and meat.

We thoroughly wash the cauliflower and send it to boiling salted water for 7-10 minutes. Then take out and leave to cool. The cabbage should be half cooked. We divide the cooled cabbage into small inflorescences two centimeters in size.
Separately, wash, dry the beef meat (approximately 200 grams) and cut into thin strips: approximately, as in the previous recipe.
In a hot frying pan in a large amount of vegetable oil, fry the pieces of meat until a beautiful fried crust is formed.
Advice. If you have a wok - a special deep frying pan for cooking Asian dishes, then, of course, it is better to cook this Korean salad in a wok.
When the meat is fried, it needs to be well seasoned with spices: black ground pepper, coriander - and salt abundantly. Korean cuisine is very spicy, so you need to put a lot of spices and seasonings: but, nevertheless, based on your taste preferences.
When the meat is fully cooked, turn off the fire and put five cloves of chopped garlic into it.
Mix everything well, and let the meat brew a little with spices.
Washed and peeled from seeds and stalks, cut two sweet peppers into thin strips and send to cauliflower inflorescences.
We clean a large lettuce onion (you can blue) and cut a quarter into rings. We shift to vegetables and pour soy sauce: approximately 30 milliliters.
We fill with two teaspoons of vinegar (you can put less vinegar), season to taste with dry ground red pepper and shift the meat with garlic to the vegetables.
Mix Korean salad with meat and let it brew. Before serving, sprinkle the salad with vegetables and meat with plenty of sesame and flax seeds, pre-heated well in a frying pan.

Spicy, mouth-watering Korean cuisine salads with vegetables are served before the main courses: they help whet the appetite. Cook with our site "I love to cook": find out a wide variety of recipes for cooking national dishes from around the world.

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