Posts Tagged ‘onion’

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…

Spanish Rolls (Španielske Vtáčky)

Ingredients: 8 beef steaks or chicken breast slices, 2 hot dog, 2 hard boiled eggs, 2 dill pickles, paprika, onion, black pepper, salt, mashed potatoes or rice Prep Time: about an hour Alena from Žiar nad Hronom sent me recipe and pictures of her mom preparing španielske vtáčky, a delicious dish consisting of meat steaks filled with egg, hot dog and pickle. I have to admit that for the longest time I thought the name of this dish was španielske vtáčiky (notice that extra i), which would mean “little spanish birds”. But it’s not. I have no clue what vtáčky Read the Rest…

Bryndza Spread (Bryndzová Nátierka)

Ingredients: bryndza, butter, paprika, onion, bread or rožky Prep Time: 10 minutes Another popular thing to do with bryndza, the Slovak national cheese, is to make a spread (nátierka) commonly known as šmirkáš. I made it using the fake bryndza – the Israeli style Feta cheese from Trader Joe’s. Finely slice onions (I like using spring onions and I used three of them) and combine them with about equal amounts of bryndza and butter. Also add a spoonful of paprika. You should use less than what I have here.

Parisian Salad (Parížský Šalát)

Ingredients: 2/3 lb soft salami (Bologna, 300g), 1 onion, 1 larger can of sweet peas, 2-3 dill pickles, 8oz sour cream (200g), 3 tbsp mayo Prep Time: 15 minutes Something I always look for on my travels to Slovakia is stopping in a deli for freshly baked bread rolls (called rožky) and some Parisian salad, parížský šalát. Whether this salad has anything to do with Paris is to me a mystery. At least my roommate who grew up in France has never seen something similar to this. Anyway, here is a recipe for this tasty and very simple side dish. 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…