Copyright © 2015 Poland on a Plate  

Boho Style
by Jimmy Papadopoulos, Bohemian House

Krakus® Recipes


Beef Pierogi  Makes 20-25 Pierogi         


¼ cup Sour cream

1 cup All-purpose flour

½ stick Butter (soft)

1 small Egg

Salt to taste

Ingredients, Braised Beef Shoulder

3 Beef shoulder (3-inch steaks)

½ gallon veal stock

1 ½ cups red wine

½ cup canola oil

cup garlic cloves (peeled)

1 tbsp. fresh thyme

1 tbsp. fresh pepper

2 fresh bay leaves

1 yellow onion (quartered)

Salt to taste

Pierogi Dough Preparation

Mix sour cream, egg and butter to fully incorporate flavors. Blend dry ingredients into wet.
Knead by hand on lightly floured surface until the dough has a slight spring/resistance to it.
Rest dough, covered, for 30 minutes at room temperature before rolling.

Braised Beef Shoulder Preparation

Remove beef from refrigerator 1 hour prior to searing. Pat beef dry with paper towels. Prepare 2 four-inch hotel pans. Heat a large rondeaux over high heat, add the canola and sear the beef in batches. Brown beef all over, and divide the beef among the two pans. Add onions and garlic to the pan and do not move for at least 5-7 minutes. Allow them to caramelize.

Preheat oven to 275˙ F, low fan. Deglaze with wine, reducing glaze by half, and add the bay leaves, thyme and veal stock. Bring to a boil and divide amongst the 2 pans. Cover with aluminum and transfer to the oven.

Braise for 3-4 hours until the meat is fork tender. Pull from oven, uncover and allow to rest in braising liquid for 2 hours at room temperature.

While meat is still warm, pick meat into ½-inch pieces. Mince the braised onions and fold into the meat. Taste and adjust seasoning if needed. Strain remaining jus through chinois, skimming all the fat, and transfer to sauce pot. Reduce by half. Taste, and adjust seasoning if necessary.

Instructions, Dish Assembly

On a lightly floured surface, roll the pierogi dough out to ⅛” thick. Using a 3-inch round cutter, mold cut rounds. Place 1 teaspoon of the braised beef filling in the center of each round. Lightly brush the edge of the dough with water and fold the dumpling over into a half moon shape, pressing on the edge to seal. Repeat until dough is gone.

Bring 2 gallons of water to a rolling boil and boil 10 pierogies at a time until they float (roughly 2-3 minutes). Using a slotted spoon, transfer to a small pan of warmed braising liquid and simmer to glaze the pierogi. Transfer to a plate; serve with sour cream, chopped fresh parsley and dill.

Hungarian Goulash with “Kopytka” Polish Dumplings  Serves 4-6         


2 lb. pork tenderloin

2 medium onions (chopped)

16 oz. Shiitaki & Cremini mushrooms

2 Tbsp. canola oil

2 ½  Tbsp. sweet paprika

2 tsp. Vegeta

½ tsp. hot paprika


2 bay leaves

salt and pepper


In a large pot, fry the onions in canola oil on medium heat until dark brown.
Add the mushrooms to cook.
Add the pork and cook for about 2 min., or enough so that pink is not showing from the outside.
Add water to just cover the top of the meat.
Add all of the spices and simmer on low heat for 1 hour. After 1 hour, take out the bay leaves and allspice.
Serve over kopytka, topped with parsley puree and edible flowers.

Optional: edible flowers as garnish

Basic Kopytka Recipe   Serves 4-6         


4 russet potatoes (about 2½ lbs.)

½ tsp. fine salt

2 cups flour

1 egg


Peel and cube potatoes. Add potatoes to a pot of water and bring to a boil. Once boiling, salt the water and continue cooking for 25 min. or until extra fork-tender. Drain potatoes and mash well. Season liberally with salt. Transfer to floured board to cool.

Add flour and salt to the cooled potatoes, breaking larger clumps of potatoes with your fingertips as you combine the mixture. Create a small mound and form a well in the middle. Break the egg inside the well, separating the yolk with your fingers, and fully incorporating the egg into the potato-flour mixture.

Knead the dough until it has come together, adding additional flour if needed. Dough should be pliable but not sticking in globs to your fingers. Set the dough aside on a lightly flour and cool surface.                                                                          4.  Pull off pieces of dough and roll into long ropes. Cut ropes, on a diagonal, into 1-2 inch pieces. Set dumplings aside, being careful to keep them separate from one another.

Bring a large pot of salted water to a boil. Add dumplings, one at a time, and work in batches. When kopytka float to the surface, remove with slotted spoon. Keep boiled kopytka in a well-buttered baking dish, tossing occasionally to coat. Continue until all kopytka are boiled.

After boiling, I like to fry the kopytka in unsalted butter with onions or mushrooms. You can also serve them simply boiled, topped with butter or your favorite sauce.

“Mizeria” Cucumber Salad    Serves 2         



2 cucumbers

1 green onion

1 Tbsp. fresh dill

½ cup sour cream

½ lemon

salt and pepper


Take the first cucumber and remove the outer skin using a vegetable peeler; discard the outer skin. Continue using your vegetable peeler to remove long strips of cucumber. Move the cucumber in a circular motion to ensure even peeling. When you reach the seed core, discard.

Repeat step 1 with the second cucumber. Wring extra moisture from the cucumber strips with your hands. Place the strips in a colander and season liberally with salt. Leave to drain while you finish preparation of other ingredients.

Finely chop the white and light green parts of a green onion. Grab a small handful of dill and finely mince.

Pour the lemon juice over cucumber (still in the colander). Toss cucumber strips to evenly distribute the lemon juice, also allowing excess to drain away.

Transfer strips to a mixing bowl. Combine with green onion, dill, and sour cream. Season to taste with freshly ground black pepper. Add additional salt, if needed. Serve immediately.


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