Favorite Czech Meal?

[wer]

Yes, it was wrong (literal) translation. Fabik wrote about Amanita rubescens (in Czech Muchomůrka růžovka).

[stepan]

WOW - all this talk about food is making me hungry and I am having lunch now.

Svikova is my VERY favorite and I do love it with knedlyky.
Spanelsky Ptacky is also one I really love
Veprova, knedlyly a zeli - wow - great too
Segedy gulas - another favorite

I try to cook a bit of Czech cuisine each week. Right now in the freeser are spanelsky ptacky, segedyn gulas and zeli (red and white).

I remember a dish as a young boy - pisl (s=sh) - not sure of spelling - but that was OH so GOOOOOOD. It was made from beef lung, but sometime in the late 50's you could not buy beef lungs, so my mother stopped making it. I wish there was a substitiute.

Here is my recipe for Segedyn Gulas:

SEGEDYN GULAS

Ingredients:
2 lb diced pork (1" cubes) - any cut
1 onion diced
2 tbsp oil
1 tsp Sweet Hungarian Paprika (the red and white tin can)
2 lb sauerkraut
1 tbsp flour
1/4 cup milk
1/2 cup sour cream (I use fat free)

Fry onions in oil until translucent. Add pork and paprika (I actually use about 2 tbsp because I like the taste). Brown well. Add 2 cups water and cover, simmering for 45 minutes or until pork is tender. Add water as needed.

Take the sauerkraut and rinse and rinse and rinse to remove as much of the vinegar as possible. Add to pork and mix well. Let simmer for 40 minutes more, stirring often and adding water as needed.

Mix flour and milk and add to mixture and bring to a boil, cooking for 10 minutes. Before serving add sour cream and mix well, letting it cook for 3-5 minutes.

Serve over noodles, dumplings (knedliky) or over biscuits.

[atyka]

[stepan]

Well, any type of dinner biscuit would do - we use a premix - Bisquick - or sometimes we use the tubes of Pillsbury biscuits that you just bake. Any non-sweet one will do. Sometimes I may even put it over a slice or two of bread.

[atyka]

Ok, I understand, saw Bisquick on google.. I usually do not use this kind of salty bisquits for cooking. By surely is not bad.

[ursula]

well, now that you all made me hungry im deciding what i want to eat.
ursula
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[meluzina]

the mushroom in question is "růžovka" or "masák" colloquially, or "muchomůrka růžovka" officially - it is indeed of the amanita family (amanita rubescens) which is the toadstool family of mushrooms... they are very good - either breaded and fried or just sauteed in butter - they also make a quite good mock tripe soup

http://encyclopedia.thefreedictionary.com/Amanita+rubescens

[Jana]

Stepan wrote

[stepan]

Jana - would you be so kind as to post thre recipe for "pajsl"? I would like to try to make it. That is a dish I really enjoyed as a boy.

[brook]

Thanks to stepan for posting the segedinsky gulas recipe! My absolute favorite czech dish is svickova, but also love segedinsky gulas. A good friend of mine's father treated us recently to some leftover homemade segedinsky gulas (and homemade knedliky!) and it was quite a treat! I was miserably stuffed, but in heaven.