Mixture of dry herbs and
Prepare marinade: dice vegetables coarsely, add the rest of ingredients, vinegar and 1 l water.
Hot potato salad:
Pickled roast beef
Rinse beef, cover it with marinade in a deep bowl. Leave for 2-3 days in a cool place, turning the meat over several times. Pat the meat dry and rub with salt. Dice vegetables. In a baking tin or in a large pot, heat oil and add chopped bacon and beef. Brown on all sides. Add vegetables, wine, 1l of marinade, and spice mixture (most conveniently, in cheesecloth). Put pieces of butter on meat, cover and simmer for about 2 hours, until tender. Take beef and spices out, pour cream slowly stirring it all the same time, bring to boil. Stir sauce with blender and reduce it by simmering. Slice roast, serve sauce separately. The roast beef is also delicious when served cold, with horseradish and potato salad.
Hot potato salad
Clean potatoes and dice them into large pieces, without peeling. Boil for about 15 minutes in unsalted water, with allspice and bay leaves. Dice bacon, onions and Polish pickled cucumbers and fry them in oil. Add potatoes and cook everything slowly until tender. Sprinkle with parsley, roughly ground pepper and salt if needed. This salad goes fine with pickled roast beef or fish, and when you serve it cold it suits cold meet and sausages for an evening meal just great.
This meal was prepared by the Polonia Hotel restaurant in Racibórz during the 3rd “Silesian Tastes Festival 2008” in Racibórz.