Teleci Kyta s Vinnou Omackou

Teleci Kyta s Vinnou Omackou Recipe - Traditional Czech Veal Dish

Region / culture: Czech Republic | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6-8

Introduction

Teleci Kyta s Vinnou Omackou, also known as Veal Roast with Wine Sauce, is a classic Czech dish that is perfect for a special occasion or a cozy family dinner. This dish features tender veal roast cooked to perfection and served with a rich and flavorful wine sauce.

History

This traditional Czech recipe has been passed down through generations and is a favorite among Czech families. The combination of tender veal roast and a creamy wine sauce is a match made in culinary heaven, making it a popular choice for special occasions and holiday dinners.

Ingredients

5 – 6 lb (2.72 kg) boned legs of veal, boned
2 tsp salt
1 tsp pepper
2 large onions, sliced
1 carrot, sliced
1 stalk celery, sliced (with leaves)
1 parsley root, peeled and sliced
2 cups boiling water
1 cup dry white wine
1 tsp all-purpose flour
0.5 cup sour cream
0.25 lb (113 g) bacon, cut into thin strips
butter or margarine

Sauce

0.5 cup dry white wine
0.5 cup heavy cream
2 tsp all-purpose flour
1 grated lemon, rind of
salt and pepper

How to prepare

Trim the meat.
Using a large needle, thread bacon strips through the meat.
Rub the meat with salt and pepper.
Place onions, carrot, celery, parsley, and 3 tbsp of butter on a roasting pan.
Add boiling water.
Roast in the oven at 350°F (177°C) until the internal temperature reaches 170°F (77°C) on a meat thermometer (approximately 30 minutes per pound).
When the meat is halfway done, add wine and 2 tsp of butter. Stir in flour and sour cream.
Every 15 minutes, spread the mixture on top and sides of the meat. Cook until it has been absorbed.

Sauce

Strain the pan juices. Add wine and lemon peel. Simmer for 5 minutes.
Stir flour into cream, mix well, and add to the sauce. Stir until the sauce is smooth and thick.
Season with salt and pepper.
Serve with noodles, potatoes, or dumplings.

Variations

Substitute veal with pork or beef for a different flavor profile.
Add mushrooms or onions to the sauce for extra depth of flavor.
Use red wine instead of white wine for a richer sauce.

Cooking Tips & Tricks

Make sure to trim the meat properly to remove any excess fat or connective tissue.

- Threading bacon strips through the meat adds flavor and helps keep the meat moist during cooking.

- Basting the meat with the sour cream mixture every 15 minutes ensures that it stays juicy and flavorful.

- Roasting the veal at a low temperature allows it to cook slowly and evenly, resulting in a tender and succulent roast.

Serving Suggestions

Serve Teleci Kyta s Vinnou Omackou with buttered noodles, mashed potatoes, or Czech dumplings for a hearty and satisfying meal.

Cooking Techniques

Roasting the veal at a low temperature ensures that it cooks evenly and stays tender.

- Basting the meat with the sour cream mixture helps keep it moist and flavorful.

Ingredient Substitutions

Use chicken broth instead of water for a richer flavor.

- Substitute Greek yogurt for sour cream for a lighter sauce.

Make Ahead Tips

The veal roast can be prepared and refrigerated overnight before roasting for easy meal prep.

Presentation Ideas

Garnish the dish with fresh parsley or chives for a pop of color. - Serve the veal roast on a platter with the wine sauce drizzled over the top for an elegant presentation.

Pairing Recommendations

Pair Teleci Kyta s Vinnou Omackou with a glass of Czech white wine or a light lager for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the veal roast in the oven at 325°F (163°C) until warmed through, or in the microwave for a quick meal.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

5g per serving

Fats

- Total Fat: 20g per serving

- Saturated Fat: 8g per serving

Proteins

- Protein: 45g per serving

Vitamins and minerals

Vitamin A: 10% of the daily recommended intake per serving

- Vitamin C: 6% of the daily recommended intake per serving

- Iron: 15% of the daily recommended intake per serving

Alergens

Contains dairy (sour cream, heavy cream)

Summary

This dish is a good source of protein and iron, but it is high in saturated fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Teleci Kyta s Vinnou Omackou is a classic Czech dish that is sure to impress your family and friends. With tender veal roast and a rich wine sauce, this dish is perfect for a special occasion or a cozy family dinner. Enjoy this flavorful and satisfying meal with your favorite side dishes for a memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a Sunday afternoon and I was visiting my dear friend Maria in her cozy little kitchen. As soon as I walked in, the aroma of garlic, onions, and wine filled the air, making my stomach rumble in anticipation.

Maria greeted me with a warm smile and a twinkle in her eye. "I have a special dish to share with you today, my dear friend," she said as she motioned for me to sit at the table. She began to gather the ingredients for the dish, a Czech favorite called Teleci Kyta s Vinnou Omackou, which translates to Veal with Wine Sauce.

As Maria chopped the onions and garlic, she told me the story of how she learned this recipe. It was many years ago when she was a young girl living in Prague. Her grandmother, a renowned cook in the neighborhood, would often prepare this dish for special occasions. Maria would watch in awe as her grandmother worked her magic in the kitchen, creating a dish that was not only delicious but also filled with love and tradition.

One day, Maria's grandmother sat her down at the kitchen table and handed her a notebook filled with handwritten recipes. "This," she said, "is my gift to you. These are the recipes that have been passed down through our family for generations. Now it is your turn to carry on the tradition."

Maria's eyes filled with tears as she flipped through the pages of the notebook, taking in the beautiful handwriting and the memories that each recipe held. She vowed then and there to learn each and every recipe by heart, to honor her grandmother's legacy and to keep the tradition alive.

And so, Maria began her journey of mastering the art of Czech cooking. She spent hours in the kitchen, experimenting with different ingredients and techniques, always striving to recreate the flavors and aromas of her grandmother's dishes. And over time, she became a master in her own right, earning a reputation as the best cook in the neighborhood.

As Maria finished preparing the Teleci Kyta s Vinnou Omackou, she poured the wine sauce over the tender veal cutlets and garnished the dish with fresh parsley. The dish looked and smelled absolutely divine, and I couldn't wait to dig in.

We sat down at the table and Maria served us each a generous portion of the veal with wine sauce. As I took my first bite, I was transported back to Maria's grandmother's kitchen in Prague. The flavors were rich and robust, the meat tender and juicy, and the wine sauce added a depth of flavor that was simply exquisite.

Maria watched me with a knowing smile as I savored each bite. "I see you've fallen in love with this dish," she said. "It has that effect on people. It's not just a meal, it's a journey through time and tradition."

And she was right. As I finished my plate of Teleci Kyta s Vinnou Omackou, I felt a deep sense of connection to the past, to Maria's grandmother, and to the beautiful country of Czechia. I knew that this recipe would become a cherished part of my own culinary repertoire, a reminder of the power of food to bring people together and to keep traditions alive.

As I left Maria's kitchen that day, my heart full and my belly satisfied, I knew that I had witnessed something truly special. I had not only learned a new recipe, but I had also witnessed the passing down of a tradition, the sharing of a story, and the celebration of friendship and love.

And as I walked home, the sun setting behind me and the scent of garlic and wine still lingering in the air, I felt grateful for the gift that Maria had given me. The gift of a delicious meal, a cherished memory, and a beautiful story to pass down to future generations.