Kôprovka is a classic that everyone prefers: salty, sweet, sour, with beef or egg, with potatoes or with dumplings. Here is our version – traditional dill sauce with boiled beef!
Traditional dill sauce with boiled beef
What we will need:
meat and broth:
- 1 kg beef leg (beef front)
- 1 piece bone
- 1 piece parsley
- 2 pcs carrots
- 1/2 pcs smaller celery
- 1 pcs onion
- a little salt (1 KL), whole black pepper (5), allspice (3), bay leaf (2)
for the dill sauce:
- 6 tbsp butter
- 5 tbsp plain flour
- 1,5 liters beef broth
- 1 cup cooking cream
- 1 handful fresh dill
- salt, ground black pepper, vinegar, sugar to taste
How we will proceed:
1. Put all the ingredients for the stock in a large saucepan (do not peel the vegetables), cover with water and bring to the boil.
2. Turn the broth down to the lowest possible flame and boil for about 3 hours.
3. Finally, strain it and set the meat aside. The vegetables will no longer be needed.
4. Of course, you can skip the cooking of the stock and use ready-made stock or broth.
5. For the sauce, melt the butter in a large saucepan, dust it with flour and whisk in the light roux.
6. Pour in the strained stock, stir well with a whisk, bring to the boil and simmer well for about 15 minutes.
7. Soften the sauce with cream, simmer for a minute, taste and season with salt and pepper to taste.
8. Finally, add vinegar and sugar to taste. Bring back to the boil and set aside.
9. Stir the chopped dill into the hot sauce.
10. Serve with slices of cooked beef and homemade dumplings.
Good taste!
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