Czech Cuisine – Simple to Make Czech Style Steaks and Pepper Stew

Czech cuisine is one of the most hearty and easiest to prepare. Czech food is also easy on the pocket. This is one of our favourite recipes for steak and peppers that can be made in a crockpot.

This is my father’s recipe. He’s been making it for many years. His mother was of Czech heritage and gave him the recipe. Czech pepper steak is not a proper name. It is more like a stew when made in a crockpot.

The dish is usually served over egg noodles with minced onion, caraway seed and egg noodles. But you can also serve it with whatever you want. Mashed potatoes make a great accompaniment. Rice works well as well.

This is how to make this delicious, hearty stew.

  • Tri tip roast 2 pounds, cut into pieces stew-size to your liking
  • 1 medium onion, minced
  • 3 tablespoons vegetable oils
  • 2 cloves of minced or sliced garlic
  • 1 cup can of beef stock
  • 4 bell peppers sliced into 1/4-inch strips
  • 2 teaspoons Hungarian sweetpaprika
  • 8-ounce can tomato paste

Once you have all the ingredients, it’s easy to make. In a large skillet, heat the vegetable oil. Then brown the meat. Add the minced onion around half-way through the cooking process.

Place the onion and meat in a crockpot. Add the beef stock, garlic, paprika and garlic. If you feel the mixture needs more liquid, you can add 1 cup water.

Turn the heat down to low and simmer for 4 hours. Next, add the peppers to the pot and simmer for ninety more minutes. If you are away from home, it is best to add the peppers later.

The total cooking time will take five and a half hours. It will be tender and easy to eat. Enjoy the meat with (or without) your side dish.

A note on paprika. Make sure you use sweet Hungarian paprika, not Spanish. Although there is nothing wrong in using Spanish paprika, it will have a distinct taste. Hungarian paprika has a sweeter taste and goes well with stew meat and peppers.

You can also substitute other peppers for bell peppers. Bells are mild and hearty so they don’t overpower the meat. A Hungarian wax pepper, however, is another great choice if you prefer heat.

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