Unlike Italian tomato sauce, which is chunky, Czech tomato sauce is smooth and sweet. We serve it either with stuffed peppers or boiled beef. Growing up, we would have stuffed peppers often in summer because my grandparents grew them in their glasshouse.
Ingredients:
1 Onion, chopped
4 tbsp oil or butter
4 tbsp flour
2 tbsp paprika
1 can of tomatoes (or fresh tomatoes, peeled)
1 can of tomato paste
2 c of broth
2 bay leaves
4 peppercorns
4 pieces of allspice
Salt
Sugar
1.5 lb beef (such as flat iron steak, top blade, or tri-tip), or stuffed peppers
Directions:
- Heat oil in a saucepan over medium heat. Add the onion and sweat it until translucent. Lower the heat, add the flour and paprika and mix for about a minute.
- Add the tomatoes, tomato paste, mix for a minute and pour over the broth.
- Put all the spices in a tea bag or cheesecloth tied with a twine (you can also throw them in the sauce loosely but have to remember to fish them out before blending).
- Bring the sauce to boil. If you are making stuffed peppers (see recipe here), place them raw in the sauce. Cover and cook slowly for 45-60 minutes. If you have the peppers already baked you can throw them in the sauce after it is done cooking. If you’re making beef, see instructions below.
- Take the peppers out. You can either strain the sauce or blend to first. My grandmother and mother strain it into another pot over low heat. I like to blend it first so I can keep all the delicious tomatoes and onions in it. Don’t forget to take the spices out.
- Add sugar and season with salt if necessary. Return the peppers or beef into the sauce.
- Serve with dumplings or pasta.
For the beef:
Place the meat in about 4 quarts of cold salty water. Once it comes to boil, lower the heat and let it simmer very slowly for about 3 hours. You will be left with about a quart of strong broth for the sauce. Cut the meat against the grain into 1/2-inch slices.