Beef with Tomato Sauce – Rajska Omacka
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.