Znojemska pecene (Znojmo Beef )

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This recipe for beef is named after Znojmo, which is a city in the South Moravia region of the Czech Republic, near the border of Austria.

Ingredients

• 1kg skirt steak, cut in half lengthwise
• 3 tablespoons butter
• 75g mushrooms, sliced
• 2 tablespoons lean bacon, chopped
• 1 teaspoon Hungarian paprika
• ½ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon parsley, finely chopped
• 2 gherkins, coarsely chopped
• 250ml beef stock
• 1 further tablespoon butter, softened
• 1 tablespoon flour
• 125ml sour cream

Method

1. Using a meat mallet, pound each of the beef pieces until thin.
2. Place one half on top of the other and trim into a rectangle.
3. Cut the trimmings into small pieces.
4. Heat half of the butter in a frying pan and add the beef trimmings, mushrooms and bacon and fry for 2 minutes.
5. Remove from the heat and stir in the paprika.
6. Season the beef with the salt and pepper.
7. Sandwich the contents of the frying pan and the parsley and gherkins between the two pieces of beef.
8. Roll up the meat like a Swiss roll and tie up with string.
9. In a large frying pan, heat the remaining butter and add the rolled beef.
10. Fry over a high heat until brown.
11. Remove the beef from the pan and remove the string.
12. Cut the beef into thick slices.
13. Mix the softened butter with the flour and mix with the liquid in the pan.
14. Add the hot stock, bring to the boil and simmer, covered for 2 hours.
15. Remove from the heat, stir in the sour cream and bring to simmering point.
16. Place the meat on a serving plate.
17. Pour a little sauce over it and serve the rest in a gravy boat.

Serving suggestions

Serve with steamed vegetables or pickled red cabbage