Summary: Sweet-sour tomato sauce with tender beef, served with bread dumplings. Ready in 2 hours, serves 6.
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Category: Beef, Czech Cuisine
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Quick Overview
- Dish: Tomato Sauce with Beef
- Category: Beef, Czech Cuisine
- Cuisine: Czech
- Main ingredient: Beef chuck, 1 kg
- Guide: 20 Most Famous Czech Dishes
- Total time: 120 minutes (20 min prep + 100 min cooking)
- Difficulty: Intermediate
- Servings: 6 (Portion weight: 350 g)
- Key technique: Braising
- Preparation types: Braising, simmering
- Dietary info & allergens: Contains gluten, dairy
- Suitable for: Weeknight dinner, family gatherings
- Nutrition (per serving): 460 kcal, Protein: 32 g, Fat: 24 g, Carbs: 28 g
- Storage: 3 days in fridge, 2 months in freezer
- Pairing: Pilsner, dry white wine, sparkling water
- In short: A sweet-sour tomato sauce with tender beef – the Czech answer to comfort food.
- Last updated: 19. 9. 2026
WAGUU says: “Tomato sauce with beef is the dish that Czech children grow up on. The sauce is sweet, tangy, and deeply comforting – especially with dumplings.”
Key Facts
| Prep time: | 20 minutes |
| Cook time: | 100 minutes |
| Temperature: | 160 °C / 320 °F |
| Servings: | 6 |
At a Glance
A smooth, sweet-sour tomato sauce with tender pieces of beef. Served with fluffy bread dumplings. A Czech classic that never fails to please.
Ingredients
Base servings: 6 • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Beef chuck | 1000 g | Well-marbled, cut into 2 cm cubes |
| Onions | 2 pieces | Brown, medium |
| Lard or vegetable oil | 40 g | For frying |
| All-purpose flour | 40 g | Plain |
| Tomato paste | 100 g | Double concentrated |
| Beef stock | 800 ml | Homemade or low-sodium |
| Sugar | 40 g | Caster |
| Vinegar | 20 ml | White wine vinegar |
| Bay leaves | 2 pieces | Dried |
| Allspice berries | 6 pieces | Whole |
| Salt | 12 g | Fine sea salt |
| Black pepper | 3 g | Ground |
Why You Will Love This Recipe
- Sweet and tangy: The sauce is balanced with sugar and vinegar – not too sweet, not too sour.
- Tender beef: The slow braise makes the beef fork-tender.
- Kid-friendly: This is a dish that children love. The sauce is smooth and mild.
Why it works: The slow braise at 160 °C breaks down the beef until it is fork-tender. The sugar and vinegar balance each other. The roux thickens the sauce without making it heavy.
Recipe Overview
Prep: 20 min | Cook: 100 min | Difficulty: Intermediate | Servings: 6 | Type: Main Dish | Origin: Czech
Detailed Method
Total progress: 0 % done
Phase 1: Searing the Beef – 15 min
Equipment: Large Dutch oven or heavy pot
1. Pat the beef dry with paper towels. Season with salt and pepper. Heat the lard in a Dutch oven over high heat. Sear the beef in batches until browned on all sides, about 3–4 minutes per batch. Remove and set aside.
VKB: The beef is deep brown on all sides. The bottom of the pot has a dark, sticky fond.
Before you continue:
Do not overcrowd the pot. If you do, the beef will steam instead of sear. Sear in batches.
Phase 2: Building the Sauce – 15 min
Equipment: Same pot
2. Reduce heat to medium. Add the chopped onions and cook until soft and golden, about 8–10 minutes. Add the flour and cook for 2 minutes, stirring constantly. Add the tomato paste and cook for 1 minute. Add the bay leaves and allspice.
VKB: The onions are soft and golden. The flour and tomato paste are well incorporated.
Before you continue:
Do not burn the flour. Stir constantly. If it starts to darken too much, reduce the heat.
Phase 3: Braising – 60 min
Equipment: Oven, Dutch oven with lid
3. Return the beef to the pot. Add the beef stock. Bring to a simmer on the hob, then cover with a lid and transfer to a preheated oven at 160 °C / 320 °F. Braise for 1 hour, stirring occasionally, until the beef is tender.
VKB: The beef is fork-tender. The sauce is thick and deeply flavored.
Before you continue:
Do not boil the sauce. A gentle simmer is key. If the liquid bubbles vigorously, the meat will become tough.
Phase 4: Balancing the Sauce – 10 min
Equipment: Small bowl, whisk
4. Stir in the sugar and vinegar. Season with salt and pepper to taste. Simmer for 5 minutes. The sauce should be smooth, sweet-sour, and glossy.
VKB: The sauce is balanced – not too sweet, not too sour. It coats the back of a spoon.
Phase 5: Serving – 5 min
Equipment: Serving bowls
5. Ladle the tomato sauce with beef into bowls. Serve with sliced bread dumplings.
VKB: The sauce is smooth and red. The beef is tender. The dumplings are fluffy and white.
Required Equipment
| Equipment | Ideal Size | Alternative | Risk |
|---|---|---|---|
| Dutch oven | 5–6 L | Heavy pot with lid | Thin pot burns the fond |
| Wooden spoon | 30 cm | Silicone spatula | Metal scratches the pot |
| Small bowl | 200 ml | Cup | Lumpy flour mixture |
Shopping List
Nutritional Profile
Values per serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per Serving | Per 6 Servings |
|---|---|---|---|
| Energy | 131 kcal | 460 kcal | 2760 kcal |
| Fat | 6.9 g | 24 g | 144 g |
| of which saturated | 2.9 g | 10 g | 60 g |
| Carbohydrates | 8 g | 28 g | 168 g |
| of which sugars | 4.6 g | 16 g | 96 g |
| Protein | 9.1 g | 32 g | 192 g |
| Salt | 0.9 g | 3.1 g | 18.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use beef chuck or shin. These cuts have the most collagen and give the best sauce.
- Tip 2: For a smoother sauce, strain it through a fine sieve before serving.
- Tip 3: Add a pinch of cinnamon for warmth.
- Tip 4: Serve with a slice of lemon on the side.
Scientific Background
The slow braise at 160 °C breaks down the beef until it is fork-tender. The sugar and vinegar balance each other. The roux thickens the sauce without making it heavy. The tomato paste adds depth and color.
Fine Dining – Professional Techniques
- Plate composition: Ladle the sauce into a shallow bowl. Place two slices of dumpling on the side.
- Texture contrasts: Top with a dollop of sour cream and a sprinkle of fresh parsley.
- Temperature contrast: Serve the sauce hot and the sour cream cold.
- Aromatic additions: Garnish with a slice of lemon.
Sensory Radar
- Appearance: Smooth, deep red sauce with tender beef cubes, white dumplings.
- Aroma: Sweet tomato, onions, allspice.
- Taste: Sweet-sour, rich, savory.
- Texture: Smooth sauce, fork-tender beef, fluffy dumplings.
Pairing
- Beer: Czech Pilsner (Pilsner Urquell, Budweiser Budvar)
- Wine: Dry white wine (Riesling, Grüner Veltliner)
- Non-alcoholic: Sparkling water with lemon
Preparation Variations
- Meatball version: Use ground beef instead of chuck. Shape into meatballs and simmer in the sauce for 30 minutes.
- Vegetarian version: Omit the beef and add roasted vegetables such as zucchini and bell peppers.
Allergens and Dietary Information
Contains: Gluten, dairy • Gluten: Yes (flour in roux, dumplings) • Not suitable for: Gluten-free, dairy-free diets
Suitable For
Weeknight dinner, family gatherings, kid-friendly meals
Substitution Catalogue
- Beef chuck: Beef shin or brisket (increase braising time by 30 minutes)
- Lard: Vegetable oil or butter
- White wine vinegar: Apple cider vinegar or lemon juice
FAQ
Can I make this ahead of time?
Yes. Make it a day ahead and reheat gently on the hob. The flavor improves overnight.
What if the sauce is too thin?
Simmer it uncovered for 10 minutes, or add a little more flour mixed with water.
Can I freeze the leftovers?
Yes. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
What can I use instead of bread dumplings?
Boiled potatoes, pasta, or sliced baguette.
WAGUU Petr Advises: Cooking for 6 or More?
6–8 people: Double the recipe. Use two pots. • 10+ people: Make a double batch and keep it warm in a slow cooker.
Serving Suggestions
Storage and Reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Gently on the hob, stirring occasionally. Do not boil.
Author: WAGUU Petr & Team • Published: 19 Sep 2026
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Most Common Mistakes
- Not searing the beef – Searing builds flavor. Do not skip this step.
- Burning the flour – Stir constantly. If it darkens too much, reduce the heat.
- Not balancing the sauce – Taste and adjust the sugar and vinegar. The sauce should be sweet-sour, not one-sided.
- Boiling instead of simmering – A vigorous boil makes the meat tough. Keep it at a gentle simmer.