Recipes · Czech · Main Courses

Koprová Omáčka (Czech Dill Sauce with Beef, Egg and Bread Dumpling)

One serving has 746 kcal and 36 g protein, and at least a fifth of a woman's daily need of cobalamin (153%), selenium (117%), zinc (111%), riboflavin (80%), vitamin A (70%) and phosphorus (64%). Ready in 215 minutes.

• Preparation: 75 min
• Cooking: 140 min
• Makes: 1 serving (867 g)
• Difficulty: Hard
• Diets: High protein
• Contains: beef, celery, dairy, egg, gluten

Ingredients

• 100 g Beef shoulder or chuck, in one piece
• 500 g Water
• 20 g Carrot
• 15 g Parsley root (or parsnip)
• 15 g Celeriac
• 20 g Onion
• 0.1 g Bay leaf
• 0.2 g Allspice
• 0.1 g Black peppercorns
• 1 g Salt
• 10 g Butter
• 10 g Flour, all-purpose (for the sauce)
• 30 g Cream, whipping
• 6 g Dill, fresh
• 4 g Vinegar
• 3.5 g Sugar
• 50 g Egg, to hard-boil
• 40 g Flour, coarse (hrubá) or bread flour (for the dumpling)
• 25 g Milk, whole
• 4 g Egg yolk
• 1.2 g Yeast, fresh
• 12 g White bread rolls, a day old

Method

1. Put the beef in a pot with the cold water, the bay leaf, allspice, peppercorns and a little of the salt. Bring it to the boil, skim off the foam and simmer, covered, for 1 hour 30 minutes. Add the carrot, parsley root, celeriac and onion in large pieces and simmer for 30 minutes more, until the beef is tender. Keep the beef warm in some of the broth and strain the rest.
2. For the dumpling, warm the milk until lukewarm, crumble in the yeast with a pinch of the sugar and leave it for 10 minutes until foamy. Mix the coarse flour with a pinch of salt, add the yeast milk and the egg yolk and knead into a soft dough that comes away from the bowl. Work in the bread, cut into 1 cm cubes, cover and leave to rise for 45 minutes.
3. Shape the dough with wet hands into a loaf about 6 cm thick and leave it for 15 minutes. Lower it into a large pot of boiling salted water, cover and cook for 20-25 minutes, turning it over halfway. Lift it out, prick it with a skewer to let the steam out and slice it with a thread or a sharp knife.
4. Boil the egg for 10 minutes, cool it in cold water and peel it.
5. For the sauce, melt the butter, stir in the flour and cook for 2 minutes without letting it brown. Whisk in the hot broth a little at a time until the sauce is smooth and creamy, then simmer it for 15 minutes, stirring often, until it no longer tastes of flour.
6. Stir in the cream and bring it back to a simmer. Add the chopped dill, the vinegar and the rest of the sugar, and season with salt; it should taste mildly sweet and sour. Heat for 2 minutes without boiling.
7. Slice the beef across the grain and warm it in the sauce. Serve it with plenty of sauce, the egg cut in half and slices of the dumpling.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

4.1 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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