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Recipe
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Flemish Beef Stew

Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor. Others like it sweeter and add a slice of pain d’epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavorings have been an integral part of the Flemish palate and cuisine since the Middle Ages.

Ingredients
  • Sauté the onion in the butter or margarine and sear the meat chunks
  • Add the herbs, spices, salt and pepper
  • Cover well and allow to gently simmer for a long time
  • After a few minutes, add the beer and the slice of bread smeared with mustard
  • Add water if necessary
  • Serve with fries.
Recipe

Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.

Recipe

Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?

Ingredients

  • 1 kg stewing steak in chunks
  • 50 g butter or margarine
  • cloves
  • bay leaves
  • thyme
  • salt and pepper
  • 2 finely chopped onions
  • 1 slice of bread
  • mustard
  • 1 dl beer (Rodenbach)

Serves

  • 4 people

Preparation time

  • 5 minutes

Cook time

  • 120 minutes

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