Typical Czech sauce in Czech language known as “rajská omáčka“. It is prepared with tomatoes and served with a slice of beef or minced meat and dumplings. It is a food that you can order in almost all Czech restaurants. It is among the most popular for years thanks to the fact that it is prepared from raw materials that can grow Czech climates.
4 serves, preparation time 45 minutes + 1.5 for cooking meat
- 500-600 g front and rear beef
- 70 g fat
- 50 g plain flour
- 60 g root vegetables (carrots, celery, parsley)
- 40 g onion
- 150 g of tomato puree
- 20 peppercorns
- 1-2 bay leaves
- 3 balls of allspice
- 7-8 dl broth
Tie the meat with kitchen twine to uniformly high and heavy roller and pour a liter and a half of water. You can add vegetables and spices (peeled carrots, peeled and cut in half the onions and thyme) and cook for about an hour to an hour and a half until tender. Remove the meat, and when cool, cut into slices.
Fry in hot oil over 8-10 minutes vegetables and onions, chopped into slices, add the flour and stir to give a light roux with additives. Stir in tomato paste and spices, pour hot broth, stir well and cook for about 30 minutes. Strain the cooked sauce and seasoned with vinegar and sugar and cook for 4-5 minutes. To soften, we can add 2 tablespoons of cream (cream). Serve with boiled beef and dumplings.