| Prep: 30 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 10g | 45g |
| sugars | fibre | protein | salt |
| 6g | 5g | 15g | 1.2g |
Why I Love Czech Smažený seitan s hříbky, křupavou bramborovou šiškou a fazolkovým ragú
As someone who relishes unique culinary experiences, I find immense joy in crafting globally inspired dishes. One such recipe that has truly won my heart is Smažený seitan s hříbky, křupavou bramborovou šiškou a fazolkovým ragú. This Czech delight captures a wonderful balance of textures and flavors, blending crispy, creamy, and savory elements into a harmonious bite.
A Tale of Flavor and Texture
Having spent many evenings with friends and family trying new recipes, it’s the crispy seitan in this dish that first caught my attention. The sumptuous batter coat achieves a perfect crunch, while the tender, juicy interior remains intact—a sensation reminiscent of the best tempuras. The wild mushroom sauce, or hříbky, with its earthy, umami-rich profile, complements the seitan wonderfully. The use of fresh porcini mushrooms heightens the experience, adding both a depth of flavor and a touch of luxury often associated with gourmet meals.
Hearty & Comforting
The crispy potato croquettes, or křupavou bramborovou šiškou, are another highlight. Infused with a subtle seasoning, these golden parcels are both hearty and comforting. They remind me of mountain dinners by the fireplace on chilly Colorado nights. Paired with the green bean ragout, this dish offers a lovely contrast of textures—crunchy croquettes against the tender green beans and mellow onion-garlic foundation.
One can’t help but appreciate the greens in this recipe, inspired by simple preparations that allow fresh ingredients to shine. The addition of fresh parsley gives a bright and zesty finish to the fazolkovým ragú, tying all elements together.
While creating this recipe, I couldn’t help but think of Franz Treml, a renowned chef known for his traditional Czech cuisine. The inspiration drawn from his meticulous and heartfelt approach to cooking truly helped shape this dish into something extraordinary. You can find similar comforting Czech classics like Vyvar, reminiscent of the soulful depth found in this creation.
This meal isn’t just a feast for the taste buds—it’s also an ode to careful preparation and the joy of sharing wonderful food. To all who enjoy rich, well-rounded dishes, Smažený seitan s hříbky, křupavou bramborovou šiškou a fazolkovým ragú promises to be both a satisfying and memorable addition to your culinary repertoire. And who knows, maybe this menu item will become a cherished tradition in your household, offering warmth and comfort on those colder evenings.
What You’ll Need
- For Smažený Seitan:
- For Hříbky (Mushroom) Sauce:
- 1 lb wild mushrooms (e.g., porcini), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 cup vegetable broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper, to taste
- 1 tbsp fresh thyme, chopped
- For Křupavou Bramborovou Šiškou (Crispy Potato Croquettes):
- 3 lbs potatoes, peeled and boiled
- 1 cup all-purpose flour
- 2 large eggs
- Salt, to taste
- Vegetable oil, for frying
- For Fazolkovým Ragú (Green Bean Ragout):
- 1.5 lbs green beans, trimmed and cut into 1-inch pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Method
Step One: Prepare the Smažený Seitan
1. Slice the seitan into desired pieces.
2. Set up a breading station with three plates or shallow bowls: one with all-purpose flour, one with beaten eggs mixed with milk, salt, and pepper, and the third with breadcrumbs.
3. Dredge each seitan slice in flour, dip into the egg mixture, and coat with breadcrumbs.
4. Heat vegetable oil in a frying pan over medium-high heat.
5. Fry the breaded seitan slices until golden brown on both sides. Drain on paper towels and keep warm.
Step Two: Make the Hříbky (Mushroom) Sauce
1. In a large skillet, melt the butter over medium heat.
2. Add the finely chopped onion and cook until translucent.
3. Add the minced garlic and sliced wild mushrooms, cooking until the mushrooms release their juices and start to brown.
4. Sprinkle 2 tablespoons of flour over the mushroom mixture and stir well.
5. Pour in the white wine and let it reduce by half.
6. Add the vegetable broth, heavy cream, and chopped fresh thyme. Cook until the sauce thickens. Season with salt and pepper to taste.
Step Three: Prepare the Křupavou Bramborovou Šiškou (Crispy Potato Croquettes)
1. Mash the peeled and boiled potatoes until smooth.
2. Add flour, beaten eggs, and salt to the mashed potatoes. Mix until well combined.
3. Shape the potato mixture into small croquettes.
4. Heat vegetable oil in a frying pan over medium-high heat.
5. Fry the croquettes until golden brown and crispy on all sides. Drain on paper towels.
Step Four: Make the Fazolkovým Ragú (Green Bean Ragout)
1. Heat olive oil in a large skillet over medium heat.
2. Add the finely chopped onion and cook until soft and translucent.
3. Add the minced garlic and cook for another minute.
4. Stir in the green beans and vegetable broth. Cook until the beans are tender but still crisp.
5. Season with salt, pepper, and chopped fresh parsley. Serve warm.
