Gluten-free and Lactose-free Czech Beef in Cream Sauce

Summary: Classic Czech beef in cream sauce made without gluten and without lactose, using cornflour instead of plain flour and a plant-based cream alternative. Beef topside braised for 150 minutes, 6 servings. Adapted for British kitchens and free-from products widely available in the UK.

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Category: Beef, Gluten-Free, Lactose-Free, Czech Cuisine

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Quick overview

• Dish: Gluten-free and Lactose-free Czech Beef in Cream Sauce
• Category: Beef, Gluten-Free, Lactose-Free, Czech Cuisine
• Cuisine: Czech, adapted for British kitchens
• Main ingredient: Beef topside, 1.2 kg, dark red
• Guide: Czech Beef in Cream Sauce: The Complete Guide for British Cooks
• Total time: 180 minutes (30 min preparation + 150 min cooking)
• Difficulty: Medium
• Servings: 6 (Portion weight: 380 g)
• Key technique: Braising, Marinating
• Preparation types: Braising, Sautéing
• Dietary info & Allergens: Gluten-free, lactose-free, contains celery
• Suitable for: Gluten-free diet, lactose-free diet, coeliac disease, lactose intolerance
• Nutritional values (per 1 serving): 680 kcal, Protein: 38 g, Fat: 42 g, Carbohydrates: 30 g
• Storage: 4 days in the fridge, 3 months in the freezer
• Pairing: Beer – gluten-free lager, Wine – Pinot Noir, Soft drink – rice milk
• In short: The classic Czech beef in cream sauce in a gluten-free and lactose-free version. The flavour stays.
• Last updated: 12. 9. 2026

At a glance

Gluten-free and lactose-free Czech beef in cream sauce with a cornflour roux and plant-based cream. Beef topside braised in a root vegetable base.

Ingredients

Base servings: 6 • Portion weight: 380 g

Ingredient	Quantity	Quality
Beef topside	1200 g	Dark red, from the thick end
Dry-cured streaky bacon	100 g	Smoked, gluten-free (check the label), cut into thin strips
Brown onions	2 pcs	Medium
Carrots	2 pcs	Medium
Celeriac	150 g	Fresh
Parsley root (Hamburg parsley)	150 g	Fresh
Bay leaves	3 pcs	Dried
Whole allspice berries	6 pcs	Whole
Whole black peppercorns	8 pcs	Whole
Wine vinegar	100 ml	White, quality, gluten-free (check the label)
Water or beef stock	1500 ml	Freshly boiled water or gluten-free beef stock
Beef dripping	50 g	Or pork lard
Cornflour	30 g	Gluten-free
Plant-based cream alternative	200 ml	Soya or oat cream for cooking, lactose-free
Caster sugar	15 g	White
Fine sea salt	10 g	Fine
Cranberry sauce	200 g	Good quality, gluten-free (check the label)
Lemon	1 pcs	Fresh, unwaxed if possible
Gluten-free bread dumplings	12 pcs	Homemade or from a Czech or Polish deli

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Why you will love this recipe

• Gluten-free: Cornflour instead of plain flour.
• Lactose-free: A plant-based cream alternative instead of dairy cream.
• The same flavour: With the right spice ratios, you will not notice the difference.

Success guaranteed: If you follow the ratio of cornflour to plant-based cream, the result will be creamy and delicious.

Recipe overview

Preparation: 30 min | Cooking: 150 min | Difficulty: Medium | Servings: 6 | Type: Main dish | Origin: Czech

Detailed method

Total progress: 0 % done

Equipment needed

Utensil	Ideal size	Alternative	Risk
Large casserole dish with lid	5–6 l	Heavy-based saucepan	Small pan – the beef will not fit
Food mill or fine sieve	Medium	Sieve and wooden spoon	Without passing the sauce will be lumpy
Kitchen paper	Roll	Clean tea towel	Wet beef will not sear

Shopping list

Nutritional profile

Values per 1 serving (without side dish).

Nutrient	Per 100 g	Per 1 serving	Per 6 servings
Energy	179 kcal	680 kcal	4080 kcal
Fat	11.1 g	42 g	252 g
of which saturates	5.5 g	21 g	126 g
Carbohydrates	7.9 g	30 g	180 g
of which sugars	3.9 g	15 g	90 g
Protein	10.0 g	38 g	228 g
Salt	0.9 g	3.4 g	20.4 g

Reference intake of an average adult (8400 kJ / 2000 kcal).

WAGUU Professional level

• Professional standard: Verified recipe with exact ratios and visual checkpoints.
• Tip 1: Cornflour thickens the sauce just like plain flour but is gluten-free.
• Tip 2: Plant-based cream for cooking gives the best results. Avoid almond cream, which has a strong flavour.
• Tip 3: Make your own gluten-free bread dumplings or buy a good-quality shop-bought version from a Czech or Polish deli.
• Tip 4: Pass the sauce twice for a perfectly smooth texture.

Scientific background

Cornflour is a pure polysaccharide that forms a gel when heated with water. Unlike wheat flour, it contains no gluten, making it suitable for people with coeliac disease. Plant-based cream is an emulsion of plant fats and water that behaves similarly to dairy cream when used correctly.

Fine Dining – Professional techniques

• Plate composition: Sliced beef, sauce under the beef, dumplings separately.
• Textural contrasts: Crispy bacon, fried parsley.
• Temperature contrast: Cold cranberry sauce next to the hot beef.
• Aromatic accents: Freshly ground black pepper, a few drops of lemon.

Sensory radar

• Appearance: Dark brown glossy sauce, slices of beef, white dumplings.
• Aroma: Spiced, creamy, with a hint of vinegar.
• Flavour: Balanced, meaty, spiced.
• Texture: Tender beef, silky sauce, fluffy dumplings.

Pairing

• BEER: Gluten-free lager, or a Czech pilsner (naturally gluten-free when well filtered – check the label)
• WINE: Pinot Noir, or an English red from Kent or Sussex
• SOFT DRINK: Rice milk, water with lemon

Preparation variations

• With venison: Use fallow or roe deer haunch instead of beef.
• Without starch: The sauce can also be thickened by reduction alone.

Allergens and dietary information

Contains: celery • Gluten: No • Lactose: No • Not suitable for: vegetarians

Suitable for

Gluten-free diet, lactose-free diet, coeliac disease, lactose intolerance, a taste of Central Europe at home in Britain.

Substitution catalogue

• Cornflour: Arrowroot, potato starch, gluten-free plain flour blend
• Plant-based cream: Soya cream, oat cream, coconut cream
• Gluten-free bread dumplings: Gluten-free bread, boiled potatoes

FAQ

WAGUU Petr advises: Cooking for 6 or more people?

6–8 people: Double the beef, extend the braising time by 15 minutes. • 10+ people: Use two casserole dishes, divide the beef in half.

Where to buy gluten-free and lactose-free ingredients in the UK

Most free-from products are widely available in British supermarkets. For the more specialist items, try the following:

• Gluten-free bread dumplings: Ready-made dumplings are available from Polish and Czech delis (in London, Birmingham, Manchester), or online at CzechStores.co.uk. Alternatively, make your own using gluten-free bread.
• Plant-based cream alternative: Available at Tesco, Sainsbury’s, Waitrose, and Ocado. Look for soya or oat cream for cooking (Alpro, Oatly, or supermarket own-brand).
• Cornflour: Any supermarket own-brand cornflour works perfectly (Tesco, Sainsbury’s, Waitrose).
• Gluten-free beef stock: Knorr and Oxo both make gluten-free stock cubes. Kallo also makes organic gluten-free stock.
• Cranberry sauce: Check the label for gluten-free certification. Most supermarket own-brand cranberry sauces are naturally gluten-free.
• Gluten-free lager: Available at Tesco, Waitrose, and Sainsbury’s. Brands include Peroni Gluten-Free, Daura Damm, and Greens.

Side dishes and serving

Storage and reheating

Fridge: 4 days • Freezer: 3 months • Reheating: Gently over a low heat, stir occasionally.

Other recipe variations

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Why WAGUU?

Recipes on WAGUU undergo checks for the accuracy of ingredients, methods, and nutritional values.

Photo gallery from the process

Most common mistakes

1. Wet beef – Dry before searing.
2. Vigorous boil – The liquid should only shimmer gently.
3. Unpassed sauce – It will be lumpy.
4. Split plant-based cream – Add off the heat.