Boiled beef with creamy dill sauce

Tip: tap a step to mark it as done.

1. Place all the broth ingredients, including the beef, in a large pot, leaving the vegetables unpeeled. Cover with water and bring to a boil.

2. Reduce the heat to the lowest setting and simmer the broth for approximately 3 hours.

   Tip: Skip making the broth and use ready-made broth or bouillon instead.

3. Strain the finished broth and set the beef aside while you prepare the sauce.

4. For the sauce, melt the butter in a large pot, sprinkle in the flour, and stir to make a pale roux.

5. Pour the strained broth into the roux and whisk thoroughly. Bring to a boil and cook for approximately 15 minutes.

6. Stir in the cream, simmer for 1 minute, then taste and season with salt and pepper as needed.

7. Finally, season with vinegar and sugar, simmer briefly, and remove from the heat. Stir the chopped dill into the hot sauce.

8. Serve with slices of boiled beef and homemade knedľa (Slovak steamed bread dumplings).

Tip: Skim off the foam that forms as the broth comes to a boil with a slotted spoon to keep the broth clear. Slice the beef across the grain and keep it covered in a little broth until serving.

This recipe was translated from the Slovak original: Kôprová omáčka s vareným hovädzím mäsom