I recently cooked a very hearty and nutritious Korean carrot salad with meat in my kitchen. A wonderful spicy dish that contains fresh, crispy vegetables and delicious, crispy meat. The appetizer is saturated with aromatic spices, the rich taste of which is complemented by soy sauce. And this wonderful holiday of taste is completed with an accent of sesame seeds. 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;
• hot red chili pepper - 0.5 teaspoon;
• table vinegar 5% - 2 teaspoons;
• sesame seeds - 1 tablespoon

Korean style carrots with meat. Step by step recipe

1. Wash the carrots well, peel and rub on a special grater: you get a thin and long straw.
2. Sprinkle the carrots with salt and sugar, mix well.
3. Meat pulp (take the one that you like best): it can be beef, veal, chicken or turkey meat - wash, dry, peel and cut into thin strips. Five centimeters long and half a centimeter wide.
4. Advice. The meat should not be fatty.
5. Peel the onions, wash them and cut them into half rings.
6. In a frying pan, which has a thick bottom, heat up the vegetable oil strongly.
7. 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.
8. We transfer pieces of meat into hot oil, fry until tender, until golden brown.
9. When the meat is almost ready, season it with soy sauce.
10. Put chopped onion half rings with the meat and fry until the onion is cooked.
11. When the vegetable is well fried, salt the meat frying, season with black ground pepper and red hot ground pepper
12. We knead everything and let cool the spicy seasoned meat for the Korean salad with carrots.
13. We shift the meat and all the contents of the pan to the carrots and squeeze the peeled and washed garlic through the garlic. We fill with vinegar 5%.
14. Sprinkle our dish with two tablespoons of sesame seeds.
15. Advice. Sesame seeds need to be warmed up in a dry frying pan before use for food: then the taste will become brighter, and the salad tastier.
16. Mix everything and let the appetizer brew in a cold place. Sprinkle with sesame seeds before serving the carrot appetizer.

Here is another recipe that also contains fresh vegetables and meat.

• We wash the cauliflower thoroughly and send it to boiling salted water for 7-10 minutes. Then we take out and leave to cool. The cabbage must 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 pan for preparing Asian dishes, then, of course, it is better to cook this Korean-style salad in a wok.
• When the meat is fried, it must be well seasoned with spices: ground black pepper, coriander - and salt generously. 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 completely cooked, turn off the fire and put five cloves of chopped garlic in it.
• Mix everything well, and let the meat brew a little with spices.
• Two sweet peppers, washed and peeled from seeds and stalks, are cut into thin strips and sent to the cauliflower inflorescences.
• Peel a large lettuce onion (blue) and cut into quarters into rings. Transfer to vegetables and fill with soy sauce: about 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 salad with vegetables and meat, sprinkle generously with sesame and flax seeds, previously well heated in a pan.

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

Czech meat is a combination of selected pieces of meat and cheese. The dish is perfectly set off with sweet and sour sauces, sour berries, combined with fresh vegetables. Differs in satiety, and prepares simply and rather quickly. Use our selection of recipes to be sure.

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. Use a knife handle or a kitchen hammer to beat off the product to form thin, almost transparent plates.

However, they must not be allowed to break 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 like this: 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 spoonful of the mass needs to be placed on one half of the chop, and cover the other and roll it 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 remove until completely cooked. Sprinkle the rolls with grated cheese before serving.

Czech meat with potatoes

Required list of products:

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

Czech with potatoes

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

Then again a layer of meat, onions and potatoes, salt and pepper. Continue until the entire form is completed. Sprinkle the topmost layer with grated cheese and grease liberally 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 fresh beef;
• flour;
• cumin, marjoram, paprika, salt and pepper;
• 2 onion heads;
• 3 cloves of garlic;
• a piece of bacon for frying;
• 30 g mashed potatoes;
• green onions - optional.

in Czech: description

Pour butter or melt lard into the bottom of a saucepan. Put onion, fry until amber color. In the meantime, cut the meat into pieces no more than 2 cm thick. Send the meat to the onion, add salt, cumin - all to taste.

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

Serve with green onions, rings and dumplings.

Czech Meat "Syuyumbike"

A complete list of products required for cooking.

For dumplings:

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

For goulash:

• raw beef - 1 kg;
• broth (beef) - 0.5 l;
• onions - 0.5 kg;
• potatoes - 1 pc.;
• butter and sunflower - 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 - into cubes, meat - into pieces. Add both types of oil to a saucepan and fry the meat (before that, you need to salt and pepper it). Having received a golden crust, put on a plate and set aside.

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

Cooking dumplings

Dissolve the yeast in milk and leave for 15 minutes. Break eggs there, 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 along the edges. Fill a large saucepan with water, bring to a boil, place the dough in a towel and cook for 25 minutes. Remove carefully, cut into portions. Serve with goulash, which has already been cooked in the meantime.

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

Differs in 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 contains 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.
• Knock off with a hammer on both sides.
• The cheese is grated on a coarse grater.
• Peel the garlic, chop finely or crush.
• Wash the celery, chop finely, then add to the filling.
• The meat should be slightly salted, but not overdone, as the cheese will give salinity 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 firmly to each other. Not a single hole should remain at the edges.
• Heat the meat in a skillet. It is best to use a grill pan to ensure the meat is perfectly cooked on both sides.
• Place the meat in a skillet.
• Fry on both sides until golden brown.

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 as much as meat. The inhabitants of the Czech Republic also came up with a special dish containing both meat and potatoes. You will need products such as:

• 1 kg of pork.
• 200 grams of potatoes (raw).
• 3 pieces of onions.
• 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.

The 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 a baking dish.

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

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

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

Czech meat in the oven

The Czechs consider meat to be an original and tasty recipe, which is cooked with Korean carrots and baked in the oven. The dish contains the following ingredients:

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

It is necessary to cook meat in Czech, following the sequence of actions:

• The pork is washed under running water and then cut into small cubes.
• In a separate bowl, the meat is mixed with spices, salt and mayonnaise.
• Pork, seasoned with spices, is laid out in a frying pan, in which sunflower oil must be preheated.
• Fry for a few minutes.
• Cut the tomato into slices, removing the backing.
• Add tomato slices to the meat.
• Put a third of the Korean carrots in a skillet. Mix everything, fry until a light crust appears. It is necessary to stir very slowly and not often.
• 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 fire, cover.

Cooking takes 40 minutes to 1 hour. It should be borne in mind that the longer you cook the meat, 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 a large amount of spices. This dish turns out to be very satisfying and high-calorie, so it is worth serving it as a main dish. A glass of Czech beer will be an excellent addition to the meat.

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 onions.
• 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 cutting speed of all the ingredients.

You need to cook goulash like this:

• The meat is washed under running water.
• Cut into large pieces.
• Sweet peppers must be peeled, washed and finely chopped.
• Peel and chop onions, 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 stewpan. Be sure to take a stewpan with thick walls so that the lard melts completely.
• As soon as the lard is melted until smooth, the meat is dipped into it and fried until a golden crust appears. It is necessary to fry from all sides so that the meat is fried evenly.
• Add pepper - both sweet and chili - to the saucepan, as well as chopped onions and garlic.
• Mix the meat and vegetables, add spices there, among which must be caraway and paprika. They are ideal for goulash as they highlight the flavor of all the ingredients.
• After 4-5 minutes, pour in the tomato paste, mix everything.
• Then pour in the beer, stir again, gradually reducing the heat.
• Only then is the saucepan covered with a lid.
• Add broth and stir, making sure that the dish does not burn.
• 15 minutes before the end of cooking, mix the flour and sour cream in a separate bowl. There should not be a single lump in this mixture, therefore it is necessary to mix very actively.
• Add the mixture to the main dish, mix everything, but then do not close the lid. You can switch off after 15 minutes.

Prepare dumplings separately. They require a small pack of yeast that dissolves in milk. They must be left for 15 minutes. Then add eggs there, add a little salt and flour, knead the dough. Put it in a dark place for one hour. Then make the dough look like a loaf, wrap it in a clean cloth, the ends of which are tied.

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

Dumplings are served with ready-made meat and beer.

The process of preparing 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, you should use cling film. She will not let the kitchen and dishes get dirty. The film is laid out on a cutting board, and the meat is placed on top. The meat will not creep along the film, and the hammer will be easy to clean from pork or poultry fibers.

Each dish can be served separately with garlic sauce or French fries.

To prepare a juicy and aromatic 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.

Czech Meat Cooking

1. We start the cooking process by dividing the beef tenderloin into portioned pieces. They can be quite thick: 2-3 cm.
2. Now rub the cheese on a coarse grater.

   

3. The meat must be carefully, but very carefully, beaten off. It should turn out to be thin, but you must not allow holes to form in it.

   

4. To soften the beef, which can be tough even after we beat it off, it doesn't hurt to brush the slices with sour cream after sprinkling with salt. We put the meat in the refrigerator for half an hour so that it is well saturated.

   

5. 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.

   

6. Put the filling on the prepared pieces of meat at one edge. In this case, you need to leave a little cheese with cilantro: you will need to sprinkle the dish on top.

   

7. Gently roll the stuffed beef into a roll, and fasten the edge with a toothpick.

   

8. We put the rolls in a form covered with foil. Cover the meat with the edges of the foil and send it to the oven. Cook its meat in Czech style until tender under foil. But 5-10 minutes before that, you need to unfold the foil and sprinkle the rolls on top with cheese.

   

9. Czech meat is ready! We made it juicy, tender and very fragrant thanks to the magic addition - cilantro. It is better to serve the food immediately, and vegetable salad or French fries will be an excellent side dish for the dish.

   

History of meat in Czech

Judging by the name, the Czech 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 food has acquired many features that are characteristic of Uzbek cuisine rather than Czech. For example, it is the Uzbeks who adore 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 in calories. Uzbeks often prefer mutton to other types of meat, adding fat tail fat and vegetable oils to the dish. This dish is almost dietary for the real inhabitants of the East. After all, it uses beef, and also 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 will lick your fingers.

Czech Meat Cooking Options

Now Hozoboz will tell you how to cook meat in Czech, slightly changing the recipe video. For example, you can safely use even a different method of cooking a dish. As you know, in the east, meat dishes, fried on the grill or cooked on the grill, are popular. A food cooked on a charcoal grill will "sound" in a completely different way. But in this case, it is necessary not to roll the beaten meat into a roll, but to give it a flatter shape. It is enough to cover the filling with one half of the piece, and beat the edges with a hammer so that they are held together. Such peculiar "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 is slightly warmed, reaching readiness.

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

The benefits of Czech meat

Hozoboz would like to tell you how healthy and nutritious Czech meat, which you can cook according to our recipe, is. Everyone knows that beef contains a lot of vitamins and minerals, protein and amino acids, which support the entire body. However, it is also important that meat dishes can be harmful, depending on the way they are prepared.

Czech-style meat baked in foil is just the option that is considered ideal in terms of its benefits for 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.