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    Burger’s prototype – Maczanka po krakowsku

    One of the most popular dishes in the region is “maczanka po krakowsku”, mandatorily served with caraway sauce. The caraway sauce is nowhere used as much as in Kraków and the Małopolska Region.


    – 1,5 kg of chuck steak

    – 30dag of smoked raw bacon

    – 10 mushrooms

    – 5 medium onions

    – 4 sprigs of rosemary

    – 2 tbsp cumin

    – 500ml dry red wine

    – 1.5 cups of broth

    – 4 tbsp sweet paprika powder

    – 3 tbsp lard

    – salt 

    – pepper

    – rolls

    – pickled cucumbers

    – pickled pears

    – mustard

    – horseradish



    1. Marinate the chuck steak in spices and brine (100g salt per 1l water) and set aside in the fridge for at least 12h. 
    2. After this time, cut it into thick cubes, fry in lard, and put into a roasting pan with a lid. 
    3. Cut the bacon into strips, mushrooms into quarters, and onions into strips. Add them to the roasting pan.  
    4. Sprinkle generously with paprika, herbs and pour with wine and half the broth. 
    5. Cover and place it in an oven preheated to 140°C. Bake for 3h, stirring from time to time. 
    6. After this time, pour off the fat collected on the surface (do it several times) and put everything into a pot. 
    7. Add the wine and broth. 
    8. Cook on low heat for about 1-hour stirring and trying to break up any larger pieces of meat.
    9. Cut the bun in half and dip both sides in the sauce. Put the mustard, horseradish, and sauce with the meat. 
    10. Lay thick slices of cold pickled cucumber and pickled pear on top. Cover with the other half of the sauce-soaked roll.



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