Smoked flank steaks, steamed fresh spinach, potato dumplings

Last Updated on August 5, 2024

Belly steaks belong to the traditional Czech dishes. A great combination is to serve them with steamed spinach and potato dumplings.

Ingredients:

Rule for 4 servings: 500 g of fatty flank

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2 pcs garlic strips 1 pc onions cumin For spinach: 500 g fresh spinach leaves 2 pcs garlic cloves 2 pcs shallots olive oil pepper salt For dumplings: 700 g of potatoes cooked in their skins 220 g of coarse semolina 2 pcs eggs 2 pcs eggs salt

Procedure:

Cut the meat into small cubes and put it with the chopped onion and garlic to bake in an oven heated to 190 °C, slightly cover with water and sprinkle with cumin

When the meat is cooked to a crisp, pour a little water over it, scrape off the appendage and reduce it to make juice.

Preparation of spinach:

Pour some olive oil into a pan, add shallots and finely chopped garlic, let it brown

Add cleaned and rinsed spinach to the base, simmer for maximum 5 minutes, then season with salt and pepper (do not baste).

Preparation of dumplings:

Peel the potatoes cooked the day before, grate them on a floured roll, add semolina, egg and salt, knead

Make four rolls with a diameter of about 7 cm, which are boiled in salted water for 10 to 15 minutes.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

steamed fresh spinach