Best Family Favorite Czech Recipes

A common dish served by my grandparents on several occasions was Rajska Omacka which is a Czech tomato gravy served over a generous cut of beef. I have seen several variations of the type of beef cuts served with Rajska in many Czech restaurants throughout the Chicago area. The most common cut of beef is typically sirloin tip or chuck roast. Some of the homemade versions will use any beef cut under the sun, including ground varieties used in such meals as stuffed green peppers and meat loaf. I think a slow cooked pot roast/shoulder cut will work quite well. Simply season a good 2 ½ to 3 pound chuck roast with salt and pepper and place in a slow cooker. Top with a splash of vinegar and cook at low setting for about seven to eight hours. The Rajska Sauce recipe is below. Even though this sauce is a combination of sweet and sour flavors (tomato, vinegar, sour cream, and sugar), the final product should end up on the sweeter side, especially as this dish will appeal to many younger diners.

One underappreciated cut of meat that tastes exceptionally well is the flank cut of beef. When it comes to flank steak, I usually think of two meals off the top of my head: Steak Fajitas and London Broil. These two meals can be made with other cuts of steak such as sirloin, but flank steak tastes extremely good when marinated and sliced the right way. The basic London broil technique involves a good soy sauce marinade setting along with scoring the meat and cooking just to the right temperature. London broil can be either “broiled” as the name suggests or grilled. The key is to cook it no further than medium or pink (between 120 and 130 degrees Fahrenheit). The flank steak will become tough like a round steak if you let the grilling or broiling time get away. Also make sure to cut the meat cross grain into strips to ensure a soft tender bite. Serve this meal with a side of garlic mashed potatoes,   grilled asparagus, and a hearty red wine and you have a meal fit for a King and Queen. B