John Myers
Contents
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Ingredients
- 600 g Beef fillet
- 500 g Pork tenderloin
- 1 tbsp Lard / fat
- 600 g Onions
- 5 Garlic cloves chopped
- 1 jar (800 g) Skinned tomatoes
- 1 Green pepper
- 1 Red pepper
- 250 g Fresh mushrooms
- 2 tbsp Sweet paprika powder
- 1 tbsp Hot paprika powder
- 1 tbsp Caraway seed
- 1 tbsp Thyme spice
- 0,75 L Red wine
- 1 L Meatsoup
- 1 tbsp Beet syrup
- Salt
- Black pepper from the mill
- 1 shot Sherry
- Sour cream
Instructions
- NOTE 1: I discovered the recipe with the relevant information in my mother's old notes, who worked as the first female head chef in the 5 ***** Hotel Pup in Karlovy Vary in the 1930s.
- According to this, it was Prince Schwarzenberg's favorite food when he went down with his family and friends to take a cure in the pup. It had to be available at all times and was served with so-called Barschnitz, roasted on the bare stove, grated with a clove of garlic and coated with goose or pork lard, salted and peppered slices of Stenofen bread, cold or warm, depending on taste, served with a pickle.
- Wash the meat, pat dry, parry and cut into bite-sized pieces. Roughly chop the peeled onions, core the peppers and cut into pieces. Clean and quarter the mushrooms.
- Heat the lard in a saucepan, sear the onions and garlic until golden, add the meat and fry for approx. 10 minutes. Stir in the tomatoes with the juice, the spices and all the other ingredients. Gradually deglaze with the red wine and simmer over a low flame like a syrup. When the red wine is used up with the
- Pour half of the meat stock and always make sure that there is enough liquid in the pot. Make a test on a piece of beef, mix with the cream and sherry and season to taste.
- I reduced the recipe to 4-6 people, adapted it to the times and sometimes used canned goods.
Nutrition
Serving: 100gCalories: 76kcalCarbohydrates: 3gProtein: 7gFat: 2.6g
