Živáňská

Name: Živáňská
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 SERVINGS
Cuisine: Slovenská kuchyně
Ingredients: 400 g beef round; 400 g lamb leg; salt; pepper; 2 tablespoons full-fat mustard; 100 g bacon; 250 g smoked pork neck; ½ teaspoon juniper berries; ½ teaspoon crushed caraway seeds; 1 tablespoon finely grated horseradish; 1 raw peeled potato; 1 white bell pepper; 1 medium onion; 1 teaspoon sweet paprika; 1 tomato; bread; aluminum foil

4 SERVINGS

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INGREDIENTS

400 g beef round
400 g lamb leg
salt
pepper
2 tablespoons full-fat mustard
100 g bacon
250 g smoked pork neck
½ teaspoon juniper berries
½ teaspoon crushed caraway seeds
1 tablespoon finely grated horseradish
1 raw peeled potato
1 white bell pepper
1 medium onion
1 teaspoon sweet paprika
1 tomato
bread

YOU WILL ALSO NEED

aluminum foil

Instructions

1
Preheat the oven to 180 °C.
2
Cut the beef and lamb into slices 1 cm thick, 10 cm long, and 6 cm wide. Season each piece of lamb with salt and pepper on both sides and spread mustard on one side.
3
Cut the bacon and smoked pork neck into slices 0.5–1 cm thick and 5 cm long and wide. Peel the sausage and cut it into rounds. Place a slice of bacon on each lamb slice and fold it over so the bacon is wrapped.
4
Season the beef slices with salt and pepper, place a sausage round on each, and fold it over so the sausage is wrapped. Rub juniper, caraway, and horseradish into one side of the smoked pork neck.
5
Wash the potato and cut it into 0.5 cm thick slices, and the bell pepper into 5 cm squares. Peel the onion, cut it into quarters, and separate it into individual pieces.
6
First, skewer half a potato with the cut side facing inwards to hold the meat, then lamb, onion, beef, bell pepper, smoked pork neck, and repeat. Place a piece of potato at the end of the skewer. Sprinkle the entire skewer with paprika and lightly salt.
7
Wash, dry, and halve the tomato, then cut the halves into thin slices. Arrange them on aluminum foil and place the skewer with meat on top. Wrap the skewer thoroughly in aluminum foil and bake in the oven for 30 minutes. Remove the cooked Živáňská and let it rest wrapped in foil for 10 minutes.

Tip

Serve with bread. The side of the smoked meat that is spread with horseradish, juniper, and caraway should face (away from the bell pepper) towards the meat. You can make one large skewer or several smaller ones. In that case, you will need more tomatoes under the meat and more potatoes at the beginning and end of the skewer. You will need skewers for preparation.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.