Tomato sauce
Tomato sauce is one of the jewels of Czech cuisine and this recipe will guarantee you a perfect result. The tomato sauce with boiled beef, described simply and clearly, will remind us of how our mothers and grandmothers cooked it.
Ingredients · Servings 4
- 500 g beef back meat
- 4 larger tomatoes
- 70 g tomato puree
- 1 large onion
- Spice:
- 1 bay leaf
- 5 balls of allspice
- 5 peppercorns
- 3 cloves
- 1 pinch of thyme
- 1 teaspoon cinnamon
- 1 teaspoon ground paprika
- Further:
- juice of 1/2 lemon (or vinegar)
- granulated sugar (to taste)
- oil (as needed)
- salt
- 1 lemon without peel
- On the ridge:
- 50 g butter
- 50 g plain flour
Method · 3 h 20 min
- Clean the meat and place it in a pot of boiling water. Lightly salt it and cook it slowly until tender, about 2 hours. Remove the finished meat and set the broth aside for now.
- Peel, wash and finely chop the onion. Wash the tomatoes and cut them into eighths. You can peel them before slicing. Wash the lemon well, peel and cut it into rounds. Do not throw away the peel.
- Sauté the onion in oil, add the tomatoes and simmer for a few minutes. Add the tomato paste, spices, peeled lemon slices and a piece of lemon zest.
- Pour the meat broth over everything and cook for about 20 minutes. Once the tomatoes are cooked, strain the sauce and add more broth to thin it out.
- Fry the roux from the flour and butter. Add it to the sauce and simmer for at least 15 minutes. Season with salt, sugar, and optionally acidify with lemon juice (or vinegar).
- Cut the meat into slices, add to the sauce and heat everything briefly.
- Serve the sauce with slices of meat and bread dumplings.
