When you say traditional Czech sauce, most of us think of sirloin. But who grew up in the time of socialism knows that the real star of the cuisine of that time was a completely different queen – Znojmo. Dense, fragrant and spicy of sterilized cucumbers that gave it an unmistakable flair. She was cheaper, faster to prepare and yet saturated and abundant, exactly as households needed.
While today the ceremonial tables sirloin are dominated, in the time of socialism, the real queen of Czech cuisine was another sauce. Sym, distinctive, with unmistakable scent of sterilized cucumbers – Znojmo. She was a fixed school canteen, corporate canteen and family Sundays. Not only did she fit perfectly with the beef, but she also made it feel less work with her than with sirloin – and that is why she often got on the table. But who remembers it only as a dining classic with a suspiciously brown color and boiled meat, it probably never tasted a honest home version.
Video from Roman Paulus with a recipe for Znojmo sauce Watch YouTube:
Source: YouTube
Choose a shank or beef back
The basis of the Znojmo sauce is beef – preferably fit or back – which slowly suffocates in the base of onion, broth and spicy bright. The main star, however, are pickled cucumbers. These give the sauce a typical acidiness that, in combination with meat and smooth roux, forms an irresistible trio of taste. It is this combination-a sweet-acidic foundation, the softness of butter and the lump-makes the Znojmo sauce an unforgettable experience.
“Another bonus of sterilized cucumbers is the attraction into which they are loaded. It is never the same, as many families are still guarding a recipe passed from generation to generation. High -quality attraction can be used in food and it does not have to be a classic Znojmo sauce.
Sauce
When it is well done, it is just right, it smells gently after mustard and spices and cucumbers remain crispy. It is most commonly served with bread dumplings or boiled potatoes, and someone likes it the next day – they will be left and divided. By the way, in some regions cucumbers are added to the plate to stay fresh, elsewhere they suffocate directly with the meat.
Znojmo sauce has a special place in Czech cuisine – it is not refined as sirloin, but has a character. It is the taste of home, memories and times when lunch was a ritual. And although it was once more common than sirloin, today it is a little disappearing from home kitchens. Maybe it’s time to rediscover it.
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