Tomato sauce according to "Maruška": A classic with deep tradition
This dish is a flashback to childhood. Find the sweet and sour sauce with a slice of roast beef and and a fluffy dumpling at Lokal, or try a tried and tested recipe at home cook, housewife and author Marie B. Svobodová. The recipe was adapted for the conditions of modern kitchens in 1984 and we set to work on it together with the creative chef Daniel Juráš.
The Michelin-starred restaurant La Degustation Bohême Bourgeoise has been cooking based on recipes from Marie B. Svobodová since opening, and its sister restaurant, Marie B., also draws inspiration from her.
Why not try making one of the recipes from the acclaimed cookbook at home?
Ingredients:
- 5 ripe tomatoes (of a larger variety, ideally sweet and sour)
- 1 tablespoon butter
- 5 white peppercorns
- 400 ml of strong beef stock
- 1-2 tablespoons light roux
- 1-2 teaspoons sugar (to taste)
- 1 tsp apple cider vinegar (to taste)
Procedure:
1. Preparing the tomatoes:
- Wash the ripe tomatoes and cut into quarters.
- Place them in a saucepan with the butter and peppercorns.
- Cover with a little water and simmer over low heat until the tomatoes are soft.
2. Preparing the base:
- Pour the hot stock into the base and mix well.
- Add the stock, stir thoroughly and boil briefly.
- Stir.
3. Thicken and season:
- Season with sugar as needed - the sauce should be sweet but slightly sour.
- Finally, add a little vinegar to balance the flavours.
Serve the tomato sauce with bread dumplings and roast beef - it can be bacon-laced peeled shoulder or carabao. Or take the recommendation of creative chef Daniel Jurás and try the haché steak, a steak from ground beef..
