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Lectin-light Tomato Gravy

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

Tomato Gravy:

Home Made Beef Broth:


  1. Into a large pot place beef, peeled whole yellow onion, cleaned and cut parsley, carrot, and celeriac.
  2. Add cold water, cover with a lid and bring to a boil.
  3. Remove the lid and collect the condensed foam forming on the broth surface with a scoop.
  4. 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. 
  5. Take the meat out of the broth, place it on a plate, and cover it with another plate to keep warm.
  6. Remove the vegetables and spices and strain the broth into a clean pot. 
  7. 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.

Tomato Gravy:

  1. Peel the onion and dice finely.
  2. Melt the lard or heat oil in a saucepan and set to medium heat.
  3. Add the diced onion and stir until lightly golden brown.
  4. Add the spices, and stir for about 1 minute.
  5. Add the flour and stir continuously for 30 sec.
  6. Slowly add to the broth in batches and keep stirring. Don’t worry if some crumbs form, you will strain the gravy later.
  7. Bring the broth back to a boil and pour in tomato puree while stirring.
  8. Add the sweetener, apple cider vinegar, and cinnamon.
  9. Bring to a boil, reduce the heat and simmer, stirring occasionally for 20 minutes.
  10. Taste the gravy and, if desired, add more salt and sugar.
  11. 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.
  12. Cut the meat into slices and place into the gravy to warm up. 
  13. Serve the meat with gravy and a side dish of your choice like millet, sorghum, or compliant pasta. Enjoy!

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