Posts Tagged ‘black pepper’

Tenderloin on Cream (Sviečková na Smotane)

Ingredients: about 2lb cut of beef (sirloin, tenderloin or eye round), bacon, 4 carrots, 1 parsley root, 1 onion, 1 stalk of celery, lemon, few caraway seeds, 1 bay leaf, 6 peppercorns, whipping cream, knedľa Prep Time: The way I did, 3 days. Some 3 hours otherwise. You may have noticed that there are not too many meaty dishes on this site. This is not because Slovaks don’t eat meat. On the contrary, meaty foods are actually quite popular. The reason is instead different. It is I who is not a big meat eater. And because of this, I don’t Read the Rest…

Hungarian Goulash (Maďarský Guláš)

Ingredients: 2lbs beef chuck (cubed), 1 green and 1 red large bell pepper, 3 tomatoes, scallions (or leeks or onions), 4 cloves of garlic, 1 tablespoon of tomato paste, paprika, red pepper, ground black pepper, salt, caraway (ground is better), marjoram Prep Time: Only about 20 minutes to get everything going, but some 3 hours for stewing I love Hungarian goulash! Goulash, the traditional dish of Hungary, refers to a beef stew cooked with the sweet powdered red pepper. At least, that’s how it’s now known. This spice, paprika, did not enter Hungarian cuisine until the 16th century. Goulash, on Read the Rest…

Pressed Meat (Tlačenka)

Ingredients: 1 lb of pork meat (shoulder, side cut), 1lb of pork hearts and neck, 3 cloves garlic, black pepper, caraway, salt Prep Time: About 1.5 hours plus overnight for the meat to set I like food and I’ll eat pretty much anything. However, there are few things I can’t stand, and tlačenka is one of them. I find it absolutely disgusting. However, this dish is favorite of many Slovaks including just about everyone in my family. The name is derived from the verb tlačiť, to press. A crowd of people, for instance on a bus during the rush hour, Read the Rest…

Rice Sausage (Jaternica)

Ingredients: 2lbs rice (4.5 coffee mugs or 5.7 cups), 2 small onions, 9 coffee mugs water (~11.5 cups), 1lb pork liver, 2 pork hearts, 1lb pork meat (side cut or shoulder, should be about 50% fatty, you can also use pork skin) Prep Time: about 2 hours Jaternica (also known as hurka) is a special pork sausage prepared during zabíjačka, the traditional annual slaughter of a pig. It’s made out of pork meat mixed with rice. Although it is commonly prepared in the sausage form, this is not necessary. Hurka, in my opinion, is even tastier when prepared as porridge Read the Rest…

Risotto (Rizoto)

Ingredients: 1.5 cups rice, cooked chicken, marjoram, ground black pepper, onion, salt, oil Prep Time: 30 minutes Risotto (rizoto) is another Italian dish like spaghetti carbonara that is tremendously popular in Slovakia. This dish is best prepared with cooked meat, so it’s best made after making soup. We used the chicken used in preparing the chicken noodle soup. But other types of meat work as well. And if you don’t have cooked meat to begin with, simply start off by browning fresh meat with the onions, and then cooking it along with the rice. Follow the easy recipe below to Read the Rest…