Staple of the Czech cuisine
Boiled, stewed and roast beef dishes are the features of the Czech cuisine. Beef is usually offered with various sauces, whereas roast beef is served with its own juice. Individual dishes owe their special flavors and names to sauces and the spices which are used to season the meat.
There is a variety of sauces to add a special flavor to boiled beef. Sauces, together with side dishes, created the characteristic quality of specific warm meals. Thickened and smooth, the Czech sauces, distinguished by their robust taste, are a necessity in meals. Sweet tomato sauce (rajská omáčka) smelling of thyme, aromatic dill sauce (koprová omáčka – vegetarians can substitute meat with hard-boiled eggs), pungent horse radish sauce (křenová omáčka), delicate garlic sauce (česneková omáčka) or the renowned mushroom sauce (houbová omáčka) are all the most characteristic representatives of the most common Czech sauces.
Famous meat dishes
Roast fillet of beef in cream sauce (svíčková) is the most famous representative of the rather complex burghers’ cookery and a Czech specialty par excellence. Marinated beef, threaded with strips of bacon, is stewed with coarsely chopped root vegetables and wild spices. The gravy from the meat is pureéd, thickened and softened with cream. Served with sweet cranberries and a slice of lemon and garnished with whipped cream, this delectable dish with its unique spicy, piquant, sweet and sour flavor will certainly gladden every palate. Svíčková is traditionally served with Czech dumplings.
Mutton in Czech Republic will most probably be offered roasted with garlic and combined with spinach and potato dumplings as side dishes, or with marjoram. Other traditional ways of preparing mutton include grilled breast of mutton and lamb chops, pilaf, stew or goulash.