Czech name: Vepřové plátky na pivu

Written by Ivana Blahoutova

A traditional Czech Republic recipe. 


4 pork steaks (shoulder or boneless cutlets)
3 stalks of celery
1 large carrot
1 onion
1 1/4 cup lager beer
2 Tbs whole grain mustard
2 Tbs oil
all purpose flour
lard or oil for frying
salt to taste
ground black pepper to taste
1 tsp marjoram
1/2 tsp paprika
1 bay leaf
4 corns allspice
a pinch mace
a pinch dried ground ginger
a pinch ground caraway seed


Preheat the oven to 400 F. Mix a marinade from oil, mustard, marjoram, paprika, mace, ginger and caraway seed. Tenderize the pork steaks, add salt and pepper to taste, and toss them in the marinade. Dice the onion, carrot, and celery. Heat the lard or oil in a large ovenproof pan. Sauté the vegetables until lightly brown.

Dredge the steaks in flour and add to the pan with the vegetables. Sauté both sides until brown. Add the beer, salt, and pepper to taste. If necessary, scrape the flour from the bottom of the pan. Put the  pan into the oven. Roast covered for 1.5 hours at 400 F until the meat is soft, occasionally checking the thickness of the sauce. The flour will thicken the sauce, so add more beer or water if the sauce is too thick. Serve with cooked or mashed potatoes.