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Traditional Czech dish with thinly sliced beef cooked in a creamy sauce
Technical
The dish involves cooking thinly sliced beef in a mixture of butter and oil, followed by cooking in a creamy sauce made from heavy cream, butter, and spices. The sauce is thickened with a mixture of flour and butter.
Primary Reaction
Maillard reaction
Aroma ()
Civilization
Czech people
Era
Traditional
Region
Central Europe
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Rendered beef fat — fries, deep frying, high-heat searing
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Electric slicer for paper-thin charcuterie, cheese, vegetables
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Rendered beef fat — fries, deep frying, high-heat searing
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Electric slicer for paper-thin charcuterie, cheese, vegetables
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