By Maryša Harkonnen Pinterová
Slowcooker Czech Gulash
This recipe use a Czech cut of meat called kližka. What is kližka?
Meat from the top part of the shoulder or thigh above the knee. This is a heavily exercised muscle of the cow's leg, so it is highly sinewy and stringy. The hind kližka is leaner and less divided than the front kližka. The most typical and best meat for a good goulash. Due to its tough collagen, it is not suitable for quick cooking, on the contrary, a long-simmered ragú on wine with vegetables suits it, when the collagen slowly dissolves and perfectly thickens the sauce. If you have the entire knee piece with bone cut out for you, you will get the so-called "osso buco", which is essential for Italian cuisine, baked with vegetables and served with Milanese saffron risotto.
Updated at: Mon, 29 Jul 2024 18:28:27 GMT
Nutrition balance score
Good
Glycemic Index
22
Low
Glycemic Load
2
Low
Nutrition per serving
Calories349.8 kcal (17%)
Total Fat14.7 g (21%)
Carbs10.4 g (4%)
Sugars2.6 g (3%)
Protein48.7 g (97%)
Sodium1148.8 mg (57%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Clean the meat well of fat, wash and cut into cubes.
Step 2
Wash the onion and chop it.
Step 3
Wash the tomatoes and chop finely.
Step 4
Put the bay leaves, allspice and black pepper in a spice infuser.
Step 5
Put all ingredients except for the garlic in a slow cooker, mix and pour in the water.
Step 6
Slow cook for 4 hours on low heat, 15 minutes before the end, remove the spice bag and onion and add the crushed garlic and let it slow cook for another 15 minutes.
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