Znojmo sauce and Znojmo roast are not exactly the same. But they are connected by one important ingredient
When you hear the word Znojemská, you usually imagine meat and sauce with sliced pickles and rice. However, in cookbooks and on menus you may come across the names Znojemská pečeně and Znojemská řáška. But is there a difference between them?
What is Znojmo?
Znojemská is one of the classic dishes of Czech cuisine, and most of us associate its typical taste primarily with pickled cucumbers. These give the sauce its characteristic sour taste and also refer to the famous Znojem cucumbers.
You may encounter the names Znojemská pečeně and Znojemská Ōmačka, and the line between them is not always completely clear in common usage. Znojemská pečeně usually refers to a meat dish with a sauce flavored with pickles, while Znojemská sauce refers to the sauce itself, which can accompany various types of meat. You can prepare an excellent Znojemská pečeně according to the recipe at the end of the article.
What is the difference between Znojmo sauce and baking?
The basis of the classic Znojmo roast is beef, most often the back, which is prepared soft together with the sauce base. However, in various recipes you can also find pork or chicken.
Znojmo sauce is characterized primarily by pickled cucumbers. The base is usually made of onions and stew or broth, with mustard and other ingredients added depending on the specific recipe. The cucumbers are cut into pieces or strips, some of which can be added at the end of the preparation to make their taste more pronounced in the sauce. The sauce goes well with a good bread dumpling or rice.
Traditional Czech cuisine works with what grows abundantly in our basin. Typical are potatoes, wheat, oats or cabbage. Czechs love soups, but also sauces. Our tastes have historically been influenced by cooking…
Znojmo roast
Znojmo roast beef with a typical pickled cucumber sauce is one of the most popular Czech dishes. Plus, with the help of a pressure cooker, you can prepare a delicious lunch in just an hour and a half.
- You will need: 500 g of beef
- 4 sweet and sour cucumbers
- 2 medium carrots
- 1 small parsley
- 1 slice of celery
- 2 onions
- 2 teaspoons of ground sweet paprika
- 4 allspice balls
- 2 bay leaves
- 5 peppercorns
- 1 pinch of thyme, salt, broth (or water with
- 1/2 cube of Masox) and oil
How about this?
Clean the meat, cut into slices and salt it. Cut the carrots, parsley and onion into rings. Cut the celery into cubes.
Heat the oil in a frying pan (or pot), add the carrots, parsley, onion, celery, allspice, pepper, bay leaf and thyme. Sauté, stirring frequently, for about 10–15 minutes.
Then add the meat. Sear it on all sides, about 5-6 minutes. Sprinkle with paprika, pour in hot broth, add one small halved cucumber and simmer for 50-60 minutes.
Remove the meat, remove the spice balls and blend the sauce with a hand blender. Add salt to taste and season with lemon juice. Return the meat to the sauce, heat through and serve. Dice the remaining cucumbers and add to the sauce to taste.
