Tomato sauce with beef
180 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
BEEF BROTH PROCEDURE
Cut the vegetables into two large pieces and place them in a pot with the meat. Pour in cold water and bring to a boil. Once the water starts bubbling, reduce the heat to a minimum and skim off the foam that begins to form on the surface with a ladle.
Once the foam stops forming, add the spices, salt, and simmer slowly, uncovered, until tender, approximately 3 hours.
Remove the tender meat, strain the broth through a fine sieve, use part of it for the sauce, and freeze the rest for later use. Slice the meat and serve with the sauce.
Chef's tip
Chilled butter at the end will smooth and „polish“ the sauce, as chefs say. You can also serve the sauce with steamed rice or pasta. You can smooth the sauce with a spoonful of sour cream. You can also make tomato sauce from fresh tomatoes, but it won't have the beautiful red color that is so typical for Czech tomato sauce.