Name: Znojmo roast with pickles – a hearty “pub-style” sauce
Yield: 6 servings
Ingredients: Znojemská roast; 900 g beef (round, shank or chuck) sliced; 2 pcs larger onions; 3 cloves of garlic; 20 g lard or oil; 10 g whole-grain mustard; 10 g tomato paste (optional, for color and flavor); 2 bay leaves; 6 peppercorns; 3 pcs allspice berries; 10 g soli; 2 g ground pepper; 800 ml beef broth or water; 250 g pickled cucumbers (sliced into matchsticks); 30 ml pickle brine (to taste); Thickening (optional); 20 g of plain flour; 30 ml water (for mixing)

Znojmo roast with pickles – a hearty “pub-style” sauce

Znojmo roast with pickles is exactly the kind of Czech sauce that always sparks a debate whether it’s “right” with rice or dumplings. You know what? Both are right — the main thing is that the meat is tender and the sauce has that characteristic taste: an onion base, mild acidity from the pickles, a bit of mustard and a hearty jus you could happily eat with a spoon. It’s not a five-minute recipe, but it’s simple work — the meat braises almost by itself and you just make sure there’s enough liquid in the pot. The result is a classic that tastes like a good pub, with the difference that you know exactly what’s in it.

● medium♨ 6 servings

Step by step

Instructions

0 z 8

1Step 1Cut the beef into slices (about 1.5–2 cm), lightly pound them, and salt and pepper. If you want an extra “pub-style” result, you can lightly dust the meat with flour – it will brown better when frying and the sauce will thicken slightly on its own.
2Step 2Finely chop the onion, press or mince the garlic. Cut the pickles into strips, keeping the brine aside — you'll use it at the end to adjust the acidity.
3Step 3In a pot, heat lard or oil and briefly sear the meat on both sides until golden. Don’t do it all at once—work in batches; if you overcrowd the pot the meat will steam and won’t develop the right flavor. Put the seared slices aside on a plate.
4Step 4Add the onion to the same pot and sauté it until dark golden. This is the base of the entire sauce—the better the onion, the better the znojemská. Then add the garlic, mustard and, if using, tomato paste, stir briefly and let everything bloom for a few dozen seconds.
5Step 5Return the meat to the pot. Add the bay leaf, allspice and whole peppercorns. Pour in broth or water so the meat is almost submerged. Bring to a boil, reduce to a gentle simmer, cover and braise for about 80–90 minutes, until the meat is tender. Stir occasionally and add liquid if needed.
6Step 6When the meat is tender, remove it to a plate. You can leave the sauce as is (with the onions), or for a smoother version pass it through a sieve. Then return the sauce to the pot, put the meat back in and add the sliced pickles. Let simmer gently for another 10 minutes so the pickles warm through and release their flavor into the sauce.
7Step 7Now adjust the flavor. Taste and add a little pickle brine (by the spoonful) if needed, or a pinch of sugar if the sauce is too acidic. Salt and pepper to taste. If you want a thicker sauce, dissolve flour in cold water, pour into the gently simmering sauce and cook for a few minutes to remove the raw flour taste.
8Step 8Serve traditionally with rice or dumplings. If you want to keep it very traditionally “Znojmo-style,” rice fits perfectly – and if you make homemade rice to go with it, you’ll have a cafeteria-style lunch but a level up.

Kitchen tip

The biggest difference between an average and a great znojemská is the onion. Don’t be afraid to sauté it longer until really golden to lightly brown — that’s what gives the sauce depth and a “meaty” flavor even without fancy ingredients. Add pickle brine only at the end and in small amounts so it doesn’t become too sour.

Customize this recipe

Variants and alternatives

With vegetables: some add carrot or a piece of celery to the base. The sauce will be milder and sweeter, and you’ll often need less sugar.

Approximate per serving

Nutritional values

Energie420 kcalProteins38 gSacharidy8 gTuky26 g

Znojmo roast with pickles – a hearty “pub-style” sauce

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

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Write a comment Cancel reply

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