Written by Lenka Brizdalova
Another traditional Czech recipe loved by everyone. It can be served with sauerkraut and potatoes or dumplings and cabbage, made at home or enjoyed in a restaurant, a good Czech beer is best to serve it with. Czech beers are some of the best in the world.
Remember when reviewing the ingredients in Czech recipes many times in America the use of cumin is mentioned and is mistakenly used instead of caraway seeds. This happens in translation because Kmin sometimes is translated into Cumin because they may look the same and sound similar. Cumin is never used in Czech meals.
1 lb pork shoulder
1/2 tsp whole caraway seeds
1 tsp minced caraway seeds
1 large onion
salt to taste
ground black pepper to taste
2 Tbs oil
1 Tbs flour
1/2 tsp soup spice
1 Tbs butter
Cut the pork shoulder into small cube pieces. Pour oil in a warmed up pot, fry finely diced onion until it is translucent and scatter with whole caraway seeds. Add the meat in the pot and stew in its own juices. After 5 minutes, pour in a little water and blend in a soup spice, salt and black pepper.
Stew the meat until it’s soft and shreds easily, adding more water as necessary.
Then thicken the gravy with the flour mixed with a cup of water and poach it for a while.
Finally, add the butter. You can serve it with a rice or Czech dumplings and braised cabbage.
