page_title: Czech cuisine
section_title: Meat dishes
hierarchical_section_title: Czech cuisine / Meat dishes
caption_attribution_description: English: Classic Vienna-style beef goulash with flour dumplings Čeština: Klasický vídeňský guláš s houskovými knedlíky
context_page_description: Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote. In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces, are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume the most in the world. Czech cuisine is also very strong in sweet main courses and desserts, a unique feature in European cuisines.
context_section_description: Traditional Czech dishes are made from animals, birds or fish bred in the surrounding areas.
  Pork is the most common meat, making up over half of all meat consumption. Beef, veal and chicken are also popular. Pigs are often a source of meat in the countryside, since pork has a relatively short production time, compared to beef.
  Jitrnice is the meat and offal of pork cut into tiny pieces, filled in a casing and closed with sticks. Meat from the neck, sides, lungs, spleen, and liver are cooked with white pastry, broth, salt, spices, garlic and sometimes onions. Klobása, known as Kielbasa in the United States, is a smoked meat sausage-like product made from minced meat. It is spicy and durable. Jelito is a pork meat sausage-like product containing pork blood and pearl barley or pastry pieces. Tlačenka is a meat or poultry product consisting of little pieces of meat in jelly/aspic from connective tissue boiled into mush, served with onion, vinegar and bread. Ovar is a simple dish made from rather fatty pork meat (head or knuckle). These pieces of lower quality meat are boiled in salted water. Pork cracklings (škvarky) and bacon (slanina) are also eaten.
  In restaurants one can find:
  Guláš—a stew usually made from beef, pork or game with onions and spices. It is usually accompanied with knedlík or sometimes bread. It is also traditionally served at home as a pot of guláš will last for several days. Czech guláš is not to be confused with Hungarian "gulyás", which is a soup more similar to Czech gulášovka (a soup). Pörkölt is the Hungarian equivalent of Czech guláš.
  Roast pork with dumplings and cabbage (pečené vepřové s knedlíky a se zelím, colloquially vepřo-knedlo-zelo) is often considered the most typical Czech dish. It consists of cabbage and is either cooked or served pickled. There are different varieties, from sour to sweet.
  Marinated sirloin (svíčková na smetaně or simply svíčková; svíčková is the name for both the sauce and the meat (pork side or beef side) used for this dish; na smetaně means in cream, and it means that the svíčková sauce is with cream. Braised beef, usually larded, with a svíčková sauce—a thick sauce of carrot, parsley root, celeriac and sometimes cream. This dish is often served with knedlíky, chantilly cream—sweet, whipped cream—cranberry compote (kompot) and a slice of lemon.
  Baked mincemeat (Sekaná pečeně)—later only mincemeat (sekaná), is a dish made from minced pork meat (beef is also possible).
  Ham (šunka) is made from pork or beef, braised, dried or smoked.
  Schnitzel (Řízek, plural řízky) is a Czech meat dish. The word means "sliced/cut (out) piece". These are usually small slices of veal, pork or chicken covered with Czech trojobal 'triplecoat', made from putting and pressing a piece pounded and sliced into smooth flour on both sides, then covered in whisked egg and breadcrumbs and fried on both sides. Řízek is served with potato side-dishes. The Czech triplecoat is used in some households at Christmas to cover carp or trout decorated with lemon slices.
  Karbanátek (plural karbanátky) is a burger usually made from pork, beef, minced fish or other meat. It is often mixed with egg and commonly crumbled with Czech triplecoat. It can be vegetable-based with pastry pieces or flour and in both versions fried on both sides or baked.
  Smoked meat (uzené) with potato dumplings, fried onion and cooked spinach.
  Beef with tomato sauce (rajská omáčka or rajská) is served with dumplings. Dill sauce (koprová omáčka or koprovka) is often on menus too.
  Rabbit (králík) is commonly bred in the countryside. Hare (zajíc) with wild game is also served. Mutton, lamb, kid, boar, horse or deer are not as common.
  Commonly-found poultry dishes are:
  Goose (husa), duck (kachna), turkey (krůta) and chicken (kuře). Pheasant (bažant), partridge (koroptev), guinea (perlička), pigeon (holub) and other game birds are not as common.
  Roast duck (pečená kachna) is served with bread or potato dumplings and braised red cabbage.
  Chicken in paprika sauce (kuře na paprice) or hen in paprika sauce (slepice na paprice) is chicken or hen 
caption: Prague-style beef goulash
exif: {"Image ImageWidth": "4288", "Image ImageLength": "2848", "Image BitsPerSample": "[8, 8, 8]", "Image PhotometricInterpretation": "2", "Image Make": "NIKON CORPORATION", "Image Model": "NIKON D90", "Image Orientation": "Horizontal (normal)", "Image SamplesPerPixel": "3", "Image XResolution": "300", "Image YResolution": "300", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "Adobe Photoshop CS5 Windows", "Image DateTime": "2010:07:18 11:12:28", "Image YCbCrPositioning": "Co-sited", "Image ExifOffset": "304", "GPS GPSVersionID": "[2, 2, 0, 0]", "Image GPSInfo": "1020", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "1134", "Thumbnail JPEGInterchangeFormatLength": "5618", "EXIF ExposureTime": "1/100", "EXIF FNumber": "71/10", "EXIF ExposureProgram": "Aperture Priority", "EXIF ISOSpeedRatings": "200", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2010:06:09 12:42:57", "EXIF DateTimeDigitized": "2010:06:09 12:42:57", "EXIF ComponentsConfiguration": "YCbCr", "EXIF CompressedBitsPerPixel": "4", "EXIF ShutterSpeedValue": "415241/62500", "EXIF ApertureValue": "2827819/500000", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "9/2", "EXIF SubjectDistance": "9/20", "EXIF MeteringMode": "Pattern", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash did not fire", "EXIF FocalLength": "42", "EXIF SubSecTime": "00", "EXIF SubSecTimeOriginal": "00", "EXIF SubSecTimeDigitized": "00", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "4288", "EXIF ExifImageLength": "2848", "Interoperability InteroperabilityIndex": "R98", "Interoperability InteroperabilityVersion": "[48, 49, 48, 48]", "EXIF InteroperabilityOffset": "988", "EXIF SensingMethod": "One-chip color area", "EXIF FileSource": "Digital Camera", "EXIF SceneType": "Directly Photographed", "EXIF CVAPattern": "[0, 2, 0, 2, 1, 2, 0, 1]", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF DigitalZoomRatio": "1", "EXIF FocalLengthIn35mmFilm": "63", "EXIF SceneCaptureType": "Standard", "EXIF GainControl": "None", "EXIF Contrast": "Normal", "EXIF Saturation": "Normal", "EXIF Sharpness": "Normal", "EXIF SubjectDistanceRange": "0"}