AMERICAN CHEF Tries Cooking CZECH FOOD in PRAGUE 🇨🇿 Trying Svickova and Kremrole

Clean the vegetables: carrots, parsley root, and celeriac.

Prepare the lard from pork for the cream sauce.

Cut the bacon into small cubes.

Fry the bacon and onions together until fragrant.

Add the cleaned and chopped vegetables (celeriac, parsnip, and carrots) to the bacon and onions.

Lard the beef with smoked pork lard, making small cuts for insertion.

Sear the larded beef in a pressure cooker until browned.

Add black pepper, allspice, and bay leaves to the beef.

Pour in red wine and turkey broth, then add sea salt.

Stir all ingredients together and pressure cook for 1 hour, or 2-3 hours if using a regular pot.

Remove the beef and blend the sauce with the vegetables until smooth.

Add heavy cream and a small piece of butter to the sauce, stirring until combined.

Prepare bread dumplings using small baguettes.

Equipment Needed

Dietary

Allergens