Entree: Czechia – Bohemia – Koprová omáčka (Creamy dill sauce traditionally served with boiled beef, eggs, and potatoes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) beef rump or chuck, bone-in or boneless, for simmering
- 4 medium potatoes, approx. 1.5 lb (680 g) total, peeled
- 2 large eggs, approx. 3.5 oz (100 g) total, hard-boiled and peeled
- 4 tbsp (60 g) butter
- 3 tbsp (24 g) all-purpose flour
- 1 medium yellow onion, finely chopped, approx. 5 oz (140 g)
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) dry white wine or water
- 1 cup (240 g) sour cream
- 1/4 cup (60 ml) heavy cream (optional for extra richness)
- 1/2 cup (15 g) fresh dill, finely chopped
- 1 tsp (5 g) sugar
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar or lemon juice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Prepare the proteins and vegetables: place the beef in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook gently until tender, about 1 to 1 1/2 hours depending on cut; once cooked, remove beef, reserve 2 cups (480 ml) of the cooking broth, and slice the beef thinly. Meanwhile, boil the peeled potatoes in salted water until tender, about 20 minutes, and hard-boil the eggs for 10 minutes; peel and halve or chop the eggs.
2. Make the sauce: melt the butter in a saucepan over medium heat, add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Stir in the flour and cook for 1–2 minutes to form a light roux. Gradually whisk in the reserved 2 cups (480 ml) beef broth and the 1/2 cup (120 ml) white wine (or water), whisking until smooth and slightly thickened.
3. Finish and season: reduce heat to low and stir in the sour cream and heavy cream if using, then add the chopped dill, sugar, mustard, and vinegar. Simmer gently for 3–5 minutes—do not boil vigorously or the sour cream may split. Adjust seasoning with salt and pepper.
4. Assemble and serve: arrange slices of the simmered beef and halved or chopped hard-boiled eggs on a platter or individual plates, spoon generous amounts of koprová omáčka over the meat and eggs, and serve with boiled potatoes on the side to soak up the sauce.