Favorite Czech Meal?

Discussion in 'Food & Drink' started by My Czech Republic, May 17, 2004.


If you could have only one Czech meal, which of the following would you choose?

  1. Beef goulash with dumplings (Hovězí guláš s knedlíkem)

    1 vote(s)
  2. Beef sirloin with dumplings and vegetable cream sauce (Svíčková na smetaně, knedlík)

    0 vote(s)
  3. Roast pork, dumplings and sauerkraut (Vepřová pečeně, knedlík, zelí / "vepřo-knedlo-zelo")

    1 vote(s)
  4. Roasted duck with sauerkraut and dumplings (Pečená kachna se zelím a knedlíkem)

    0 vote(s)
  5. Pork schnitzel with mashed potatoes (Smažený vepřový řízek s bramborovou kaší)

    0 vote(s)
  6. Other - please tell us in a post in this forum

    0 vote(s)
  1. wer

    wer Well-Known Member

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

    stepan Well-Known Member

    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:


    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.
  3. atyka

    atyka Well-Known Member

    I love segedínský guláš. But what kind of buiscuits do serve it over?? never heard of this. But might be my E problem. Thanks for response.
  4. stepan

    stepan Well-Known Member

    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.
  5. atyka

    atyka Well-Known Member

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

    ursula Well-Known Member

    well, now that you all made me hungry im deciding what i want to eat.
    ursula :roll:
  7. meluzina

    meluzina Well-Known Member

    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.c ... +rubescens
  8. Jana

    Jana Well-Known Member

    Stepan wrote
    Oh yes, the famous "pajšl", a nghtmare of many school kids as it used to be served in elementary school cafeterias. Sometimes, it can be found on menus in restaurants offering traditional Czech cuisine under the name of "plíčky na smetaně".
    In my family, it is usually made from pork or veal (if available) - lungs, heart, liver, tongue; cooked with spices (whole black pepper, bay leaf, allspice), onion, carrots, parsley and celery root, then diced and served in heavy cream sauce with dumplings. We love it!
  9. stepan

    stepan Well-Known Member

    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.
  10. brook

    brook Well-Known Member

    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. :D
  11. stepan

    stepan Well-Known Member

    Brook - we are neighbors - I live in VA about 45 miles west of the TR Bridge. Do you ever visit the Czech Embassy - they have a lot of activities - most free - from concerts to films or speakers.

    You can get a list of events by going to the website:
    http://www.mzv.cz/wwwo/?zu=washington then click "Calendar of Cultural Events". There is a list of things for 2006.

    This should be a good one:
    June 15, 7:30 pm - Benefit: Beer and Czech Arts - Admission: $25
    Did someone say BEER? Enjoy an evening devoted to Czech Arts and promoting future cultural events while drinking a pint yourself and savoring some tasty Czech food, including: gulas (goulash), utopenci (drowned bodies) and nakladany hermelin (pickled cheese). Beer is an essential drink for the popular Czech dish goulash which is usualy eaten with bread and dumplings. Utopenci (drowned bodies) is smoked sausages that are marinated, cut in half, and topped with onions / red bell peppers, and eaten cold. Nakladany hermelin (pickled cheese) is a delicate treat for the palate. The cheese is marinated with garlic, pepper, salt, crushed red pepper and a dash of chili powder that sits in a blend of olive and vegetable juices until it is just right for serving. Not only will this scrumptious food tempt your appetite, but actors from the Czech Republic will add a bit of laughter to wash down your brew. Come and enjoy a live theatrical performance as well as savoring some Czech staples. Cheers! Na zdravi!

    I am on an e-mail list and get notices for all these events. I'm not sure how I got on, but I believe you can e-mail: cul_washington@embassy.mzv.cz and be put on the list.
  12. brook

    brook Well-Known Member

    Hi Stepan - yes we are neighbors! And I do attend czech embassy events when I can... Wait, didn't you post something a few weeks ago?? Were you at the embassy last night to see the Jiri Levicek Trio?? They were wonderful. :)

    I attended the Beer in Czech Films event last year - it was hysterical and a lot of fun!! I will miss this year's, which I am sad about, but I am hoping to be in Prague this summer, so it's not so bad. :wink:
  13. stepan

    stepan Well-Known Member

    No, I was not at the Beer Fest last year - This year will be hard since it is on June 15 and we are leaving on the 16th on vacation. Maybe I'll see you at an event in the fall when you return from Praha.

    It has been a while since I was at the embassy and I can't rememebr the last event. I did go to the one last year where they had the Czech Rock Band - Old like the Rolling Stones. Music was great, as was the food and beer.

    I also attended the Absynth and Music Dinner two years ago. That was a good time and good food. The chef made Segedy Gulas, but I think mine is better.
  14. brook

    brook Well-Known Member

    Oh definitely - I always enjoy the events at the czech embassy and I'll be back for more in the fall. (The first time I attended one of their events, I was ecstatic - and happy to see white lace curtains in the windows! Isn't that silly? :wink: But I had been missing the CR very much at the time and was still dealing with reverse culture shock, so it was really nice to feel like I was on a little piece of Czech land. :) )

    I attended the Absinthe Dinner back in December. It was a huge success I thought. The best part was when they did the demonstration and then dimmed the lights - it was quite eerie seeing everyone's glasses lit on fire and glowing! :mrgreen: You should have been there for the MIG21 show! It was a lot of fun as well - Jiri Machacek is a ham. :p
  15. John Rihacek

    John Rihacek Active Member

    To all:

    My grandmother used to make egg dumplings. However, one of the novel
    foods would come from a local butcher. I remember the Czech name, but
    most likely would ruin the spelling.

    It was like a sausage, or a Polish Kashca in that it was a steer or pig intestine filed with either pork, barley, and beef ground up. It was light
    gray in color, but would turn darker gray when fried. After it was cooked
    you would slit open the intestine, and eat the contents, never the casing
    itself. Usually there were herbs and other spices as part of the mixture.

    The closest American equivalent is scrapel. From some of my Czech
    emigre friends it is still served but is not very popular with the youngsters.
  16. Kanadanka

    Kanadanka Well-Known Member

    that's 'jitrnice', John. I hate them, but my mom absolutely adores them and is able to even buy them in Toronto at a Czech butcher's
  17. stepan

    stepan Well-Known Member

    'Jitrnice - oooh I have not thought of them in many, many years - I lived them. My mother use to make them. so very good.
  18. kn

    kn New Member

    Which favourite Czech dish ? And I can choose only one?
    difficult !

    I am originally from a place in Bavaria/Germany, which is close to the Czech border. As a matter of fact, the traditional kitchen there is very similar to the one in the Western Czech Republic or also Austria - or at least: they share a lot !
    As far as I have read in some European Cooking Book, this is a consequence of a lot of female Czech cooks or housemaids working for "better"/better-off families in Bavaria and Austria (ca. 19th century).

    As a consequence of those closely-related cuisines, I know most of the initially mentioned dishes like "svickova" etc already from my grandma.

    Therefore, my favourite dishes would be some that are different or no longer really cooked here:
    - Nakladany hermelin (was completly new to me, delicious!! : ))

    Maybe also "ovoce knedliky" mmmmmmmh
    or "sunkaflekky"


  19. John Rihacek

    John Rihacek Active Member

    To all:

    Thanks now I know how to spell it. Recently I sampled a Polish variety
    of jitranice, and you are right it does not taste great. My grandmother was a big fan of jitranice. Somehow when I was 7 years old, I recollect
    that the taste was not so bad.

    One Czech dinner that was popular in old New York City was the roast
    goose at the former Praha Restaurant in the high 80's of Manhattan. Alas,
    the neighborhood changed, and the Praha closed sometine in 1999. Last
    time I took my family to the Praha the waiters were all Czechs but the
    busboys were Chinese.

    A new Czech Restaurant in Astoria, Queens Borough of NYC, opened in
    2000 and it is populated by the local Czech emigre community, and has
    a wide variety of Czech and Slovak dishes, if there is a difference. The
    new restaurant provided a good way to introduce my two sons to Czech
    food, in an authentic setting.

    In addition to the disappearance of Czech restaurants in the New York Metro area, the German restaurants are also going out of business. In my
    locality of Central Jersey we have maybel three remaining German restaurants, one Polish restaurant, and a handful of old world butchers. The same can be said for the rest of the European ethnic restaurants other than the standard meals found at diners. Other than the older folks
    not many of the grandchildren have experienced Central European cooking.

    Thanks for the correct spelling.
  20. stepan

    stepan Well-Known Member

    shunkenflekny - I can't spell - I use to love them - and ovocne knedlyky - I make them - especially the cherry ones - coverend with farmer's cheese, sugar and butter.

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