Hanger steak stew that screams "comfort food"
Hanger steak on wine is the only stalwart on the menu of Kuchyň restaurant in Salm Palace. Chef Marek Janouch took inspiration from old cookbooks and tweaked the recipe to perfection. Tender meat that falls apart on the tongue, accompanied by a fragrant red wine sauce.
Dinner in a jar
Open, pour, heat, and serve. At Akonzerva in Jenč, just outside Prague, they follow recipes from Ambiente restaurants to prepare popular sauces, fill them into jars, and sterilise. They're the kind of thing that comes in handy at your summerhouse, or your apartment – anywhere with a stove. You'll be able to serve goulash soup, or classic svíčková just like that.
Hanger steak in wine
Preparation time: about 3 hours
For 4 servings you need:
- 800 g hanger steak
- 50 g of lard or beef suet
- a sprig of rosemary
- 500 ml dry red wine
- 5 black peppercorns
- 5 allspice balls
- 2 bay leaves
- 1 l beef broth
- 300 g carrots, diced
- 120 g celery, diced
- 100 g parsley root, diced
- 100 g onions, cut into wedges
- 100 g mushrooms, cut into wedges
- 50 g pickled onions
- salt and freshly ground pepper
- Season the meat with salt and pepper, and fry in the lard on all sides with the sprigs of rosemary. Pour half the red wine over the meat and place in an oven, preheated to 180 °C.
- Prepare the spice stock: dry-fry the peppercorns, allspice and bay leaves and pour in a little stock. Simmer briefly.
- Fry the root vegetables, adding the onions last. Pour in the remaining red wine, bring to the boil and pour in the spice stock and beef stock. Boil gently and pour the finished liquid over the meat. Roast until tender, for about 2½ hours.
- Once the meat is tender, remove it and season the sauce with salt and pepper. Add the mushrooms that you briefly sautéed earlier, the pickled onions and mix everything together.
- Pour the finished sauce over the meat and serve with potato pancakes or mash.
You can serve the beef with mashed potatoes or potato pancakes.
Potato pancakes
Ingredients for 40 pancakes:
- 1 kg boiled and peeled potatoes
- 1 egg
- 250 g coarse flour
- salt
- Grate the potatoes, add the egg and salt. Mix the dough and gradually add and incorporate the flour.
- Shape into smaller patties about the size of a girl's palm.
- Fry the patties in a frying pan greased with lard on both sides.
