Although they were a breakfast of a judge in “Pan Tadeusz”, the national epic of Adam Mickiewicz, they usually constitute a filling and tasty dinner. Beef slips are a cult dish of Polish cuisine, and in this edition they are simply insane.
The slips are considered a traditional dish of Old Polish cuisine, especially the noble. Then they were called suropiems And they were not wrapped like today. Beef meat slices were sliced in a garage in own or mushroom sauce, with the addition of onions and other vegetables.
Currently, they are prepared from pieces of beef and pork or minced meat, which are fried and suffocated, also with vegetables and spices. Increasingly, however, they take the form of a roulade, in which other ingredients are closed. Well -prepared slips should be juicy, fragile, aromatic and properly seasoned.
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In the culinary books from the 1920s, there were many recipes for slips, including Napoleon’s field slips. Thanks to pushing them with a substantial portion of various vegetables, they gain extraordinary softness, but also more taste. The meat is fragile and juicy.
What to serve Napoleonic slips with? They taste best in the company of baked potatoes or potato or cauliflower purée. They also blend in with groats.
Ingredients:
- a kilo of beef for slips,
- 3 smaller carrots,
- 2 larger parsley,
- large onion,
- 1/2 root celery,
- Kalaep,
- a glass of dry white wine,
- sun,
- freshly ground pepper,
- allspice,
- bay leaves,
- wheat flour (for carboning),
- butter cube 82%.
Method of performance:
Clean the meat and cut into slices (pieces under not very large slips). Break with a pestle, season with freshly ground pepper. Put a little butter in the pan, heat. Coat the meat in flour and fry briefly, without browning. Remove from the pan and put it on later.
Carrots, parsley, onions, celery, kohlrabi. Cut the vegetables in medium -sized cubes, and onions into feathers. In a small pot, dissolve two tablespoons of butter, throw some vegetables to cover the bottom. Salt, add 2-3 bay leaves and a few grains of allspice. Then put some of the slopes to create another layer from them. Arrange the bay leaves and allspice again. Arrange vegetables, spices and meat alternately until the ingredients last.
Finally, pour a glass of white wine (optionally replace the decoction from the cooked mushrooms). Close with a lid tightly. Pour water into a deeper and wider pot. Put a smaller pot with slips and vegetables. Water should not reach the lid (it should not leak to the saucepan during cooking). Cook at low burner power, covered all the time, for about 2.5 hours. After this time, put the pot from a larger one and transfer the slips with vegetables to the plates.
Source: NowowoPoje.pl, Kooknykredens.pl
