C
ZECH FOOD & RECIPES
"BEER STEW"
This is a great "buffet party" dish as it is easy to prepare and a breeze to serve!
2 lb. of top round steak (or any other less expensive cut)
2 large onions
2 Tbs. Oil
3 oz. tomato paste
½ Tbs. paprika
4 - 5 garlic cloves
1 bottle of Lobkowicz Prince 12 oz
Salt and pepper
1 tsp. Marjoram
½ c of water with 2-Tbs. all-purpose flour mixed in
Cut meat into cubes. Heat oil in a big pot, sauté onions until golden in color. Add the meat in the pot and brown on all sides. Add paprika, garlic and tomato paste and mix in. Pour the beer over the meat, add salt and pepper, lower the heat to the lowest setting, cover the pot and let stew for 1 - 1 1/2 hours, stirring occasionally, adding water or more beer if needed. Add marjoram and the flour water. Stir well until thickened. Cook 15 more minutes and than enjoy! Tastes wonderful with pasta, potatoes, in a bread bowl or just simply with a piece of bread. You can sprinkle the top with a finely chopped onion and parsley for a nice color combination.
"CZECH ONION SOUP"
This Czech version of French onion soup serves 4 people.
4 yellow onions
2 Tbs. olive oil
1 bottle of Black Lion 16.9 oz
4 garlic cloves
Salt, thyme and pepper to taste
Peel and slice onions. In a large pot heat olive oil and than add sliced onions. Sauté until golden brown. Pour beer in and let to cook the bubbles out. Than add a quart of water or beef broth. Add salt, 4 tsp. of thyme, pepper and garlic. Cook 20 minutes. Serve garnished with parsley and chives with a crusty loaf of French bread.
"BEER RYE BREAD"
3 c all purpose flour
1 c rye flour
1 Tbs. Salt
½ Tbs. Caraway seeds
1 bag of yeast
1 bottle of Lev Lion Lager 16.9 oz
(1c sourdough starter - optional)
Sift both flours and salt together. Stir in caraway seeds. Place in a bowl of an electric mixer. In a cup mix together yeast, ¼ of the beer and one tablespoon of flour. Beer needs to be room temperature (if beer is cold the yeast will not rise!) Add the yeast mixture and the rest of the beer to the bowl and using a hook attachment knead until the dough no longer sticks to the side of the bowl. (If the dough is too sticky add little more flour, if it is too stiff, add warm water (tablespoon at a time). Cover bowl with a towel and let rest until doubled in size. Shape into a round loaf and place on a cookie sheet covered with flour. Let rest for about 30 minutes. Place in a 400-degree oven for 15 minutes. Reduce temperature to 350 and bake for 45 more minutes. Enjoy the wonderful smell in your home with a glass of Lev Lion Lager in your hand and a slice of still warm rye bread!