This is a Czech classic and one of my favourite Czech foods that my grandma makes for me. We made it together twice and I took notes both times on how to make it. I believe my grandma makes it the best and this recipe is exactly how she makes it step by step

Serves: 4


  • 1 onion, chopped
  • 1/2 a whole celeriac, peeled and grated
  • 1 small parsnip, peeled and grated
  • 1 carrot, peeled and grated – you can also slice, the not American express version
  • 5-7 whole peppers
  • 5-7 whole allspice berries (dried)
  • 4 dried bay leaves
  • 250ml thickened cream – can try halving this
  • corn starch
  • olive oil, salt and pepper
  • 400-500g good quality beef – scotch fillet, rump, eye – the less tendon, the better
  • Czech dumpling
  • Lard
  • Beef stock – approx 1L to use
  • 2x lemon


Preparation – new idea – Finely chop the vegetables (carrot, celeriac and parsnip), then place it is beef stock (~2cups or until submerged) with sugar, vinegar, spices and salt/vinegar. Boil the water for a few mins and let cool. Then place the beef in whole – you can wrap it with strings too

  1. In your biggest pot with olive oil or lard, turn to high heat and brown the onions
  2. remove and strain the vegetables, meat and spices from the marinade pot
  3. Turn to medium heat, add the celeriac, parsnip and then carrot. Add some more olive oil/ lard to prevent burning of the vegetables.
  4. When the vegetables begin to soften, add back the whole peppers, allspice and bay leaves, pre-heat the oven to 200 degrees
  5. Add 2 cups* of marinade solution and salt/pepper to the vegetable mix
  6. Meanwhile, sear all sides of the beef piece,  and place in the oven for 20 minutes
  7. on low heat, boil the pot for 1-2 hours. You may add stock if you wish to have a smoother dish. Add the beef to the pot when it is done
  8. remove the meat, whole peppers, all spice and bay leaves. Process all the cooked vegetable with a stick food processor particularising all vegetable material.
  9. strain the contents of the pot removing any fibrous material left by the processor
  10. add the thickened cream, lemon juice and beef back into the pot. Add corn starch to thicken as desired.
  11. serve with Czech dumplings and slices of lemon


First solo attempted: Add more cups of water to the pot to cook a smoother contents.* Boil the vegetables for longer to really soften them. Good luck on the dumplings.

second attempt: apply new idea

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