Tomato Gravy in Czech called Rajská omáčka has a unique rich sweet & sour taste and is one of the most popular Czech sauces.
It’s conventionally made with all-purpose flour, broth from beef, root vegetables, canned tomato paste, spices, regular sugar, and vinegar. My lectin-light version is made with cassava flour, homemade broth, Mutti skinless and seedless tomato puree, and flavored with Lakanto Monk Fruit sweetener, apple cider vinegar, and a touch of cinnamon for a more intense flavor.
Rajská omáčka is served warm, usually with a slice of beef and bread dumplings, but can be served also with meatballs and any compliant pasta, millet, or sorghum.
With its spicy and intense flavor, this Lectin-light Tomato Gravy is a comforting meal perfect for the cold winter months.
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Lectin-light Tomato Gravy (Rajská omáčka)
For approximately 4 servings
Home Made Beef Broth:
- 2 carrots (large)
- ¼ celeriac
- 1 parsley root
- 1 yellow onion
- 1.5 lbs grass-fed beef chuck steak or fillet mignon
- 8 cups water
- 3 bay leaves
- 5 pcs whole allspice
- 5 pcs whole black pepper
- 1 tsp salt
Home Made Beef Broth:
- Into a large pot place beef, peeled whole yellow onion, cleaned and cut parsley, carrot, and celeriac.
- Add cold water, cover with a lid and bring to a boil.
Remove the lid and collect the condensed foam forming on the broth surface with a scoop.
Once the foam stops forming, add the spices and salt and reduce the heat to a minimum, to a bare simmer. Don’t cover the pot with the lid again while simmering. It takes about 3 hours for the meat to soften. Alternatively use a slow cooker to make the broth.
Take the meat out of the broth, place it on a plate, and cover it with another plate to keep warm.
Remove the vegetables and spices and strain the broth into a clean pot.
You don’t need all the broth for the tomato gravy, you can use it for beef broth soup (just cut the veggies and a little bit of beef into a bowl, and serve with the broth), or you can freeze the rest of the broth once it cools down.
- Peel the onion and dice finely.
- Melt the lard or heat oil in a saucepan and set to medium heat.
- Add the diced onion and stir until lightly golden brown.
- Add the spices, and stir for about 1 minute.
- Add the flour and stir continuously for 30 sec.
- Slowly add to the broth in batches and keep stirring. Don’t worry if some crumbs form, you will strain the gravy later.
- Bring the broth back to a boil and pour in tomato puree while stirring.
- Add the sweetener, apple cider vinegar, and cinnamon.
- Bring to a boil, reduce the heat and simmer, stirring occasionally for 20 minutes.
- Taste the gravy and, if desired, add more salt and sugar.
- Turn the heat off. Prepare a clean pot and strainer and pour the gravy over the strainer into a clean pot. Mix the contents in the strainer so all the gravy goes through. Discard the spices and onion.
- Cut the meat into slices and place into the gravy to warm up.
- Serve the meat with gravy and a side dish of your choice like millet, sorghum, or compliant pasta. Enjoy!