2 HOURSMAINSBEEF

Kôprová Omáčka s Hovädzím Mäsom

Braised beef eye of round sliced against the grain and served in a velvety, sweet-and-sour dill velouté enriched with heavy cream, finished with fresh dill fronds.

YIELD5–6 Portions
PREP25 mins
COOK1 hr 45 mins

Ingredients

Braised Beef Eye of Round & Aromatic Stock

  • 1 kg Beef eye of round (falošná sviečková / hovädzie zadné)
  • 1.2 L Cold water (or light unsalted beef broth)
  • 1 Large yellow onion, halved (skin-on, charred cut-side down in a dry pan)
  • 1 Large carrot, peeled and halved
  • 1 Parsnip, peeled and halved
  • 2 Dried bay leaves
  • 6 Whole allspice berries
  • 10 Whole black peppercorns
  • 15 g Fine sea salt

Velvety Dill Velouté (Kôprovka)

  • 50 g Unsalted butter
  • 50 g All-Purpose flour
  • 750 ml Strained hot beef cooking stock (from the braise above)
  • 250 ml Heavy whipping cream (36% milkfat)
  • 60 g Fresh dill fronds and tender stems, finely chopped
  • 30 g Granulated sugar (2 tbsp, adjust to taste)
  • 30 ml Distilled white vinegar (2 tbsp, adjust to taste)
  • Fine sea salt and finely ground white pepper to taste

Method

  1. Simmer Beef Eye of Round: Place beef in a heavy pot, cover with 1.2 L cold water, and bring slowly to a simmer over medium heat. Thoroughly skim all gray albumin foam off the surface. Add charred onion, carrot, parsnip, bay leaves, allspice, peppercorns, and salt. Reduce heat to low, partially cover, and simmer gently for 1.5 to 2 hours until tender when pierced with a paring knife.
  2. Rest Meat & Strain Stock: Transfer braised beef to a cutting board, wrap tightly in aluminum foil, and rest warm. Strain broth through a fine-mesh chinois, discarding spent vegetables and whole spices. Measure out 750 ml hot broth for the velouté.
  3. Make the Roux: In a heavy-bottomed saucepan over medium heat, melt butter until foaming. Whisk in flour and cook the blond roux for 2–3 minutes until bubbling and nutty, without letting it take on brown color.
  4. Build the Velouté: Gradually pour the 750 ml strained hot broth into the roux in thirds, whisking vigorously after each pour to prevent lumps. Bring to a gentle boil, drop heat to low, and cook for 15 minutes to cook out any raw flour taste.
  5. Enrich & Season: Whisk in heavy cream and simmer for 2 minutes. Season with salt, ground white pepper, sugar, and vinegar. Taste and adjust balance: traditional kôprovka demands a clear, sweet-and-sour interplay.
  6. Fold Dill & Plate: Pull saucepan completely off the flame. Immediately fold finely minced dill fronds into the residual heat so they preserve their bright green color and aromatic oils. Slice beef across the grain into 8 mm medallions, plate warmly, ladle generous coats of dill sauce over the meat, and serve with steamed yeast dumplings (knedľa) or boiled potatoes.
Chef's Tip: Never boil the sauce once fresh dill is stirred in. High heat destroys dill's delicate aroma and oxidizes bright chlorophyll into a muddy dull olive shade. Always add the herb off the burner just before serving.