- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“Delicious and healthy Czech recipes to enjoy, prepared at home with common ingredients and short preparation time. A delicious option for daily meals.”
What you need to know
- Easy and quick recipe.
- Common and accessible ingredients.
- Result with traditional Czech flavor.
- Versatile and can be adapted to different flavor preferences.
- Has short preparation time and fast cooking.
Ingredients
Main
- 1 kg of beef (shank)
- 2 medium onions
- 2 large carrots
- 1 celery root
- 200 ml of heavy cream
- 1 tablespoon of mustard
- 2 tablespoons oil
- Salt and pepper to taste
- Bay leaves and peppercorns for seasoning
Instructions
Principal
- Heat the pressure cooker with the oil and sear the meat on all sides.
- Remove the meat and in the same pan fry the chopped onions until golden.
- Add the carrots and the celery root in pieces and sauté for a few minutes.
- Place the meat back in the pot and season with salt, pepper, bay leaf, and peppercorns.
- Add enough water to cover the meat and close the pressure cooker.
- Let it cook for about 40 minutes after pressure is reached.
- After the time, release the pressure, open the pan, and remove the meat.
- Blend the vegetables and broth in a blender until a smooth sauce forms.
- Return the sauce to the pan, add the mustard and heavy cream, mixing well.
- Slice the meat and serve with the sauce on top, accompanied by dumplings.
- Garnish with fresh parsley if desired.
Chef's tips
- Use medium onions and large carrots to ensure adequate size.
- Season the meat properly to obtain mild and appropriate flavors.
- Don't forget to add enough water to the pressure cooker to avoid drying out the meat.
Variations
- Add a little red pepper to the sauce for an extra touch of flavor.
- Replace meat with chicken for a vegetarian version.
- Add a little yeast to give a more intense flavor.
Substitutions
- Replace heavy cream with whole milk for a more intense flavor.
- Use mustard instead of mustard powder for a more intense flavor.
- Replace bay leaves with basil leaves for a different flavor.
How to store
- The meat should be refrigerated and consumed within 3-4 days.
- The sauce can be refrigerated and consumed within a week.
Can it be frozen?
- It is not recommended to freeze the meat due to its pressure-cooking nature.
- The sauce can be frozen and thawed to be served on another occasion.
- When thawed, beat the sauce again to ensure its consistency.
What to serve with
- Dumplings to serve with the meat.
- Fresh parsley for garnish, optional.
- Green leaf salad to accompany.
Frequently asked questions
How many minutes of cooking should the sauce be blended?
The sauce should be blended for about 5 minutes until a homogeneous consistency is obtained.
Can the sauce be prepared without the heavy cream?
Yes, you can replace the heavy cream with whole milk to reduce the calorie content, but the sauce may become more consistent.
Can I add other vegetables to the sauce?
Yes, you can add other vegetables you like, such as spinach or cauliflower, to increase the amount of vegetables in the dish.
What is the difference between beef and chicken in this recipe?
Beef is the main and most recommended, as it offers a more intense flavor. Chicken can be used for a vegetarian version, but it may not have the same flavor.
