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Try the recipes that our hockey players love –


Silk sauce in sauce

PHOTO: Petr Horník, Právo

  • 1 kg of beef (silk, leg or shoulder imitation)
  • 400 g of root vegetables (celery, carrots, parsley)
  • 3 onions
  • 200 g bacon
  • 6 new spice balls
  • 6 balls of whole pepper
  • 3 bay leaves
  • 2 thyme sprigs
  • 1/2 lemon
  • 200 ml of white wine
  • 1 tablespoon full fat mustard
  • 1 liter soup (can be water)
  • 2 tablespoons of vinegar
  • 400 ml cream 30% t
  • 30 g butter
  • 3 tablespoons of sugar
  • oil
  • salt
  • 100 g cranberries
  • whip cream for serving


  1. Clean the meat from the membranes and paste 3 bacon.
  2. You can tie a string to maintain the shape of the roller.
  3. Add salt and roast on a little oil in a deep baking dish.
  4. Remove the meat and roast the root vegetables cut in butter, then add the onion and stir for a while.
  5. Sprinkle the sugar and leave to caramelise.
  6. Add vinegar and mustard, pour wine and soup for a while, add spices, thyme slices and lemon.
  7. Return the meat to the bottom, cut and bake in the oven at 180 ° C for about 1.5 to 2 hours.
  8. Put the meat aside in a warm place, remove the spices from the brew and mix everything.
  9. Put salt with vinegar, sugar, pour the cream and the rest of the bacon – diced it and fry it.
  10. Cut the slices, pour over the sauce and serve with bread dumplings, cranberries and whip cream.

Roast pork with stewed cabbage of Křroma (pork pork seal)

PHOTO: Petr Horník, Právo


For baking
  • 350 boneless pork belly
  • 350 g pork shoulder
  • 8 cloves of garlic
  • 2 onions
  • salt, cumin
  • 250 ml of Pilsner beer
On cabbage
  • 400 g of sauerkraut
  • 2 onions
  • 2 tbsp lard
  • 2 potatoes
  • salt
  • sugar
  • cumin


  1. Cut the meat into cubes, put salt, pickle on it, add onion to break it and garlic and put it in an oven to heat at 180 ° C for an hour. Pour beer continuously.
  2. Then prepare the cabbage. Saute onions, add a pinch of squash and sauerkraut to cut it (put it aside), salt, pour water and cook lightly.
  3. Chicken with raw potatoes grated finely, let it boil and dry with sugar and salt, possibly with cabbage pickle.
  4. Serve food with dumplings or potato blocks.

Chicken fillet with potato salad

PHOTO: Petr Horník, Právo


For salad
  • 1 kg of potatoes
  • 200 carrots
  • 200 g celery
  • 100 g of parsley
  • 4 eggs to boil
  • 1 onion
  • 2 apples
  • 2 pickled cucumbers
  • pickle of cucumber to taste
  • 300 g mayonnaise
  • 2 tbsp full fat mustard
  • sugar, salt, pepper
  • Chicken breast 800 g
  • 2 eggs
  • 100 g hl. flour
  • 100 to 100 breadcrumbs
  • salt
  • 300 fried oil


  1. Boil the potatoes and root vegetables and let them cool.
  2. Peel and dice together with apples, eggs and pickles peeled.
  3. Add some fine onion and steamed them, mix with mayonnaise, mustard and a little pickle-pickle.
  4. Season with sugar, salt and pepper.
  5. Then massage the meat to put it well with salt, wrap flour, then in eggs are beaten, then in breadcrumbs.
  6. Fry on hot oil until golden brown.

Beef steak

  • 250 g of meat matured by beef (eg sirloin or swamp)
  • coarse grain salt
  • sunflower oil
  • Pepper has been crushed


  1. Take the meat out of the fridge at least 15 minutes in advance and brush it with oil.
  2. Don't tap the steaks.
  3. Put the meat in a very hot pan and roast on each side as necessary.
  4. Then add coarse salt and pepper to crush to the steak and let it rest in a warm place for 3 minutes. (Serve with different sauces, chips, grilled vegetables.)

COMMENT! Beef is important and not overflowing! Rumpsteak in front of the flowers is the most common steak meat. The meat should be matured for at least 30 days after slaughter.

Grades of steak cooking

Raw – raw. It will not be steak, but tartar or carpaccio.

Blue is scarce – semi-brown, sometimes referred to as very rare. We cook for a short time and a lot of hard, less than a minute from each side. The interior remains bloody, fringes are fried about 1 mm thick.

Rare – a minute on a hot pan from each side, a temperature inside 51 ° C. The edge of the steak starts to turn brown. A red interior.

Rarely medium – medium baking steak, two minutes on each side, internal temperature 55 ° C. On cut pink, to brown edge.

Medium – A total of 6 minutes in the pan, 61 ° C inside, the color of the cut is almost light brown, the center is still pink.

Medium is good – the temperature inside the steak should be about 65 ° C, the meat is almost brown until the end, the juice has all disappeared.

Very good – there is an internal temperature of 70 ° C in the pan. Beef has turned our brown gum without juice and smell. In good steam houses, they refused to give you such a steak, the chef would consider it a shame.

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