Czech Beef with Dill Cream Sauce (Koprovka)

Ingredients

• 1 kg Beef (preferably chuck) (cut into 2‑3 cm cubes)
• 12 pieces Whole black peppercorns (lightly crushed)
• 9 pieces Nové koření (all‑spice pods) (slightly bruised)
• ½ tsp Salt (plus extra for sauce)
• 2 pieces Bay leaf
• 70 g Unsalted butter (cut into cubes)
• 90 g All‑purpose flour (for roux)
• ¼ tsp Ground black pepper (for sauce)
• ½ tsp Salt (additional) (for sauce)
• 3 tbsp Sugar
• 3 tbsp White vinegar
• 50 g Fresh dill (finely chopped)
• 200 ml Heavy cream (33 % fat)

Instructions

1. Prepare and cook the beef

   Trim the beef, cut into 2‑3 cm cubes and place in a large pot. Add the crushed peppercorns, bruised nové koření, ½ tsp salt and 2 bay leaves. Cover with cold water (about 1.5 L) and bring to a gentle boil over medium heat. Reduce to a low simmer, partially cover the pot and cook for 2 hours until the meat is fork‑tender.

   Time: PT2H

   Temperature: medium heat

2. Make the roux

   While the beef is simmering, melt the butter in a separate saucepan over medium heat. Sprinkle the flour over the melted butter, stirring constantly with a whisk for about 2 minutes until the mixture turns a light golden colour and smells nutty.

   Time: PT5M

   Temperature: medium heat

3. Incorporate the broth and season

   Remove the cooked beef with a slotted spoon and set aside, keeping the broth warm. Gradually whisk the hot beef broth into the roux, a little at a time, until smooth. Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally, until slightly thickened. Season with ¼ tsp ground pepper, ½ tsp salt, 3 tbsp sugar and 3 tbsp vinegar, adjusting to taste.

   Time: PT15M

   Temperature: medium simmer

4. Finish the sauce with cream and dill

   Stir in the 200 ml heavy cream and the chopped fresh dill. Reduce the heat to low and heat through for another 5 minutes, making sure the sauce does not boil. Taste and adjust salt, pepper or vinegar if needed.

   Time: PT5M

   Temperature: low heat

5. Combine and serve

   Return the tender beef pieces to the sauce, warm for 2‑3 minutes to re‑heat the meat. Serve hot over boiled potatoes, dumplings or rye bread.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

12 g

Fat

33 g

Fiber

2 g