Slovak Beef Stew Recipes

TRADITIONAL SLOVAK HALUSKI

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

SLOW COOKER BEEF PAPRIKASH

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

BEEF SOUVLAKI

Steps:

• Combine spices and oil and press into meat on both sides.
• Cut meat into 1 inch cubes and toss with lemon juice and let stand for 5 minutes.
• Thread on skewers.
• Broil or grill for about 5 minutes, turnning once.
• Do not overcook.
• Combine sauce ingredients and serve with Souvlaki.

SLOVAK STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
• Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
• Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
• Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

BEEF GOULASH (CZECH)

Steps:

• Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
• Add paprika and blend well. Add meat, green pepper, salt, and water.
• Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
• Add more water if desired, although mixture should not be overly soupy when finished cooking.
• Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).

SLOVAK BEEF STEW

Steps:

• Dredge stew meat in flour, 1 tbsp paprika, salt and pepper and then brown in a tbsp or two of oil and a chopped onion. After the Meat browns, add 2 gloves chopped garlic, a large can of crushed tomatoes and stir together...rinse out the can with water and add to the pot...keep the heat on med high while you stir together...the sauce should be fairly thick. Season with salt, pepper and paprika to taste. Peel and cut up potatoes and carrots and add to pot. Once the vegetables are done add a drained can of greenbeans and cook until everything is done...2 hours or so.