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Rajská omáčka s hovězím a houskovým knedlíkem

Rajská omáčka s hovězím a houskovým knedlíkem

A classic Czech dish featuring tender beef and a rich tomato sauce, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 porce
Course: Main Course
Cuisine: Czech
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and Sauce
  • 600 g hovězí plece Use a cut suitable for slow cooking.
  • 40 g másla For sautéing the onions.
  • 100 g cibule Finely chopped for best results.
  • 2 tbsp pohankové mouky Used to thicken the sauce.
  • 4 pieces kuličky nového koření Adds depth to the sauce.
  • 2 pieces hřebíčky Infuses the sauce with a warm spice.
  • 1 piece bobkový list For flavoring the sauce.
  • 400 ml rajčatové passaty Base of the tomato sauce.
  • 150 ml vývaru z masa Reserved from cooking the beef.
  • tsp sůl To taste.
  • tsp cukr To taste, balances the acidity.
  • tsp ocet To taste, adds a slight tang.
Serving
  • 1 packet houskový knedlík Traditional Czech bread dumpling for serving.

Equipment

  • Pot

Method
 

  1. Place the beef in a pot, cover with water, and add a pinch of salt. Cover and simmer for 2–3 hours until the beef is tender. Measure 150 ml of the broth for the sauce.
  2. Sauté the finely chopped onions in butter until translucent. Stir in the flour and mix for a minute.
  3. Add the tomato passata and beef broth, then add allspice, cloves, and bay leaf. Simmer gently for 20 minutes, stirring occasionally.
  4. Remove the spices, blend the sauce until smooth, and season with salt, sugar, and a splash of vinegar to taste.
  5. Slice the beef against the grain and serve with the sauce and warmed houskový knedlík.

Notes

Feel free to adjust the seasoning to your preference and serve with a side of cranberries for a traditional experience.