Can You Cut A Tri Tip In Half Before Cooking Czech Cuisine – Easy to Prepare Czech Style Steak and Pepper Stew

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Czech Cuisine – Easy to Prepare Czech Style Steak and Pepper Stew

Czech cuisine is the most intimate and easy to prepare anywhere. As an added bonus, most Czech dishes are easy on the wallet. Here’s one of our favorite recipes for steak and peppers, made in the crock pot…

This is my father’s recipe; has been preparing it for years. He got the recipe from his mother, who is mostly Czech. The recipe itself is called Czech pepper steak, which is a bit of a misnomer because it’s really more of a stew, especially when made in a crockpot.

We usually serve it over egg noodles mixed with chopped onions and cumin seeds, but you can serve it with anything you like. Mashed potatoes are another ideal addition, and rice also works well.

What you need to prepare this tasty and delicious cake:

  • 2 pounds tri-tip roast, cut into bite-size pieces
  • 1 medium onion, chopped
  • 3 tablespoons of vegetable oil
  • 2 small garlic cloves, sliced ​​or minced
  • 1 cup of canned beef
  • 4 bell peppers, cut into 1/4-inch strips
  • 2 teaspoons Hungarian sweet paprika
  • 8 ounces canned tomato paste

Once all the ingredients are combined, it is very easy to prepare. First, heat the vegetable oil in a pan. Fry the meat and add chopped onions halfway through the frying process.

Transfer the meat and onion to the pot. Add garlic, beef, paprika and garlic. If you need more liquid, you can add a glass of water to the mixture.

Place on low and simmer for four hours. Then, add pepper and boil for another ninety minutes. We add the peppers later so they don’t get soggy in the pot, but if you have to be away from home, there’s nothing wrong with adding them at the beginning.

Thus, the total cooking time is five and a half hours. The meat will be fork tender! Serve over (or with) your choice of side dish and enjoy!

One note about paprika. Make sure you use sweet Hungarian peppers, not Spanish. There is nothing wrong with the Spanish variety, but it definitely tastes different. Hungarian paprika is sweeter and works perfectly with peppers and roasted meats.

Also, replace the bell pepper with different peppers. We love bells because they’re hearty, tender, and don’t overpower the meat. But if you like a little heat, Hungarian wax peppers are another good choice.

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