Thursday, June 21, 2012
 |
| Bitkas |
"This is traditional Polish beef dish. I suggest preparing it inside the night, do the first cooking step, go to mattress, and finish at the day after. The dish is time ingesting, however all of your guests will pronounce you the king of the cooks!"
Ingredients :
- 2 kilos round steak, cut into thin strips on the diagonal
- 2 onions, cut into 1/3-inch slices
- 3 teaspoons salt
- ground black pepper to flavor
- 2 tablespoons Hungarian sweet paprika
- 4 cups water
- four bay leaves
- four tablespoons vegetable oil
- four dried shiitake mushrooms
- 4 prunes, pitted and chopped
- 1 teaspoon wildflower honey
- 2 cloves garlic, halved
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 10H30M |
|---|
- Cut the beef into slices about 1/three inch thick. With a meat mallet, hammer all of the slices flat until they are 1/3 in their original thickness. Sprinkle each slice generously with salt, pepper, and paprika on one side only. Put 2 or 3 red meat slices on a plate, with seasoning side up, and placed some onion slices on pinnacle. Add layers of pork and onion until all the meat is out. Wrap the plate with plastic wrap or foil; set aside for one hour at room temperature, or overnight within the fridge.
- Pour water into a Dutch oven, and convey to a boil. Reduce heat to simmer, and add bay leaves.
- Preheat oven to 350 levels F (a hundred seventy five degrees C).
- Heat oil in a big heavy skillet over medium high heat. Separate onions from bitkas. Reserve half of of the onions, and discard the rest. Fry bitkas three at a time for 20 seconds on every facet. Transfer fried meat into boiling water. When all the beef is brought, lessen the warmth and keep meat submerged in hot water.
- Chop the reserved onion coarsely. Saute inside the red meat drippings over medium warmness. Drain, booking drippings, and upload onions along side mushrooms, prunes, honey and garlic to the meat. Skim fats from drippings, and add to the meat.
- Transfer the pot to the oven. Roast for one hour inside the preheated oven. Turn the warmth off, and then let the pot calm down slowly inside the oven for about 2 hours. Repeat the heating cycle 3 instances. After 20 minutes inside the oven take the pot out, and fish out the mushrooms; reduce into 1/eight inch huge stripes, and return to the pot.
- During the cooking length, take the pot out each 20 minutes and rearrange the bitkas. Check that nothing sticks to the bottom; generally nothing does. Check water level. If essential, add a few boiling water. Usually I should upload about half of cup boiling water within the starting of each heating cycle. During remaining heating cycle, check the sauce for seasoning. Season to taste.
Notes :
- Meat desires to be pounded very well.
- My serving concept: Put some hot buckwheat cereal or cooked kasha on 1/three of the plate, 2 to three bitkas on the subsequent 1/3 of the plate, and pour a few sauce over the grains. Leave the ultimate 1/three of the plate unfastened for a vegetable salad of any kind. I like bitter cabbage combined with carrots and apples. The meat simply melts to your mouth, and you'll hear the quiet sighs of contentment around the desk. Suddenly all guests prevent talking and that they START EATING. The dish is rather spicy, (I do it medium; our youngsters are 10 and 8), however it leaves a very mild sweetish taste afterwards on your tongue. The dish goes perfectly with bloodless beer, ideally lager. The kids get peach juice.
All recipes with this dish will allow you to get a new and favorable cooking experience in your kitchen and create healthier and more delicious food choices. No matter the occasion, be it a dinner party or only a snack on your own, it's simple to find pure food recipes that are right for you. If this Bitkas recipe suits your family's preference, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the check out!
Videos For Bitkas :
