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    Home » Main Dishes

    Braised Sirloin Steaks – Czech Roštěnky Recipe

    Published: Jun 6, 2021 · Modified: Jul 15, 2022 by Petra Kupská

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    Slow-braised tender beef full of flavor, that's Czech roštěnky! Let's enjoy a typical Bohemian dish that had a prominent place on the menu of Czechoslovakian restaurants in the second half of the 20th century.

    czech roštěnky braised beef slices
    Table of Contents hide
    ➜ What Is the Czech Roštěnky Recipe?
    ➜ What Cut of Beef to Use?
    ➜ Ingredients
    ➜ Instructions with Photos
    ➜ Serving
    ➜ Braising Time
    ➜ Equipment
    ➜ Cooking Tips
    Braised Sirloin Steaks – Czech Roštěnky

    ➜ What Is the Czech Roštěnky Recipe?

    Czech roštěnky are slices of slow-braised beef. They are served as a main dish with rice or fries. On a plate, the meat is covered with tasty gravy made together with the beef.

    The exact name of the recipe in the Czech language is "dušené roštěnky" or "dušené hovězí plátky".

    MY TIP: Are you a fan of beef? Try traditional Czech beef goulash (hovězí guláš) with bread dumplings!

    ➜ What Cut of Beef to Use?

    Leaner beef, which does not contain too many connective tissues such as tendons or ligaments, is ideal for this recipe. In the Czech Republic, a good choice is the so-called "roštěnec" beef, while in the USA, sirloin steaks would be the best possible alternative.

    I used the same type of beef in the recipe for Zwiebelbraten (Czech Vídeňská roštěná).

    ➜ Ingredients

    czech dušené roštěnky ingredients
    • Beef sirloin steaks; about ½ inch (1-1.5 cm) thick, each weighing approx. 7 oz (200 g); boneless
    • All-purpose flour; to dredge meat
    • Vegetable oil (canola or sunflower oil); alternatively, lard is great
    • Salt
    • Black pepper; ground
    • Onion; large

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with Photos

    STEP 1: Rinse and dry the slices of beef using, for example, kitchen paper towels. If the beef slice has a tough tendon around the edges, cut it off.

    STEP 2: Cut the steaks around the circumference, roughly one notch by 2 inches (notch depth no more than ¼ inch). It's not as complicated as it may sound; just make a vertical cut with a knife or meat cleaver.

    making czech beef slices roštěnky

    STEP 3: Tenderize the steaks and lightly salt and pepper them. Dredge each piece of meat on both sides in flour. Lightly shake off the excess flour from the steaks.

    beef slices dredged in flour

    STEP 4: Peel and finely chop the onion.

    STEP 5: In a pot wide enough to fit all the beef steaks side by side, heat the oil over medium to high heat. Sear the meat on both sides until golden brown. Each side will need about 1-2 minutes.

    searing beef slices
    searing beef slices

    STEP 6: Transfer the seared beef to a plate and set aside.

    STEP 7: Turn the heat down to medium, add the chopped onion. Using a flat wooden spoon, scrape the browned remains from the bottom of the pan, stirring the onions as you do so.

    Add a tablespoon or two of water and continue to work carefully with a flat spoon. The browned residues from the bottom will dissolve in the liquid. Stir until the onions are golden brown.

    frying onion

    STEP 8: Put the beef slices back into the onion base, including any juices released from the meat. Pour in water so that the meat is submerged to about half its height. Stir and salt and pepper the base if necessary.

    making czech roštěnky beef slices

    STEP 9: Cover the pan with a lid, bring to a boil. Then reduce the temperature to a minimum and let it simmer gently until the meat is tender. The softening time depends on the type and age of the beef used (see cooking tips below).

    making czech roštěnky beef slices

    STEP 10: Once the meat is soft, it is time to make the gravy. Transfer the beef slices to a plate and keep them warm. Pour the liquid through a sieve and use a spoon to strain the remaining onion into the juice. If necessary, add some salt for better taste.

    making gravy for beef slices

    STEP 11: Now arrange the braised steaks on a plate, pour the finished gravy over them and serve with a suitable side dish.

    ➜ Serving

    The most classic side dish for braised beef slices in Czech is steamed rice garnished with greens (e.g., spring onion sprouts).

    I used the old-fashioned traditional way of serving, which is perfect for more festive occasions. I served roštěnky with homemade fries, fried egg (in Czech sázené vejce), and dill pickles.

    czech dušené roštěnky beef slices

    ➜ Braising Time

    The braising time depends mainly on the cut of meat and the time since slaughter (if/how the beef was aged).

    There is only one way to know if the beef is tender enough while cooking – by tasting the meat. Expect a braising time of between 2-2.5 hours, but don't be afraid to add more after half an hour if necessary, tasting a piece of the meat each time.

    ➜ Equipment

    I used an 11-inch (28 cm) diameter enameled cast iron skillet with a low rim and lid to make these beef steaks.

    ➜ Cooking Tips

    • The beef slices are coated in flour before searing (do not skip this step). This flour thickens the juices, which are then used to cover the meat on the plate.
    • The initial searing of the sliced meat is critical to ensure that the resulting meat and gravy have a full flavor. Only then can you let the meat slowly simmer.
    • The gravy on the meat should be dark and thick just right. The flour will thicken it from dredging the meat and then by the onion, which we strained through a sieve at the end of the recipe. If the juice is still too watery, transfer it to a saucepan and let it reduce over medium heat.

    More Czech recipes:

    • Chicken breast with peach – kuřecí plátek s broskví
    • Slow roasted pork belly – pečený vepřový bůček
    • Brambory na loupačku – potatoes boiled with their skin

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    beef slices czech roštěnky recipe

    Braised Sirloin Steaks – Czech Roštěnky

    Slow-braised, tender beef full of flavor, that's Czech roštěnky! Let's enjoy a typical Bohemian dish that had a prominent place on the menu of Czechoslovakian restaurants in the second half of the 20th century.
    5 from 2 votes
    Print Pin
    Prep Time: 20 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 4
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Main Course
    Cuisine: Czech
    Keyword: Beef recipes, Braised meat

    Ingredients

    • 4 Sirloin steak about ½ inch (1-1.5 cm) thick, each weighing approx. 7 oz (200 g), boneless
    • 1 Tbsp all-purpose flour
    • 2 Tbsp vegetable oil e.g., canola, sunflower oil, or lard
    • 1-2 tsp salt
    • ½ tsp black pepper ground
    • 1 onion large

    Instructions

    • Rinse and dry the slices of beef, for example, using kitchen paper towels. If the beef slice has a tough tendon around the edges, cut it off.
    • Cut the beef slices around the circumference, roughly one notch by 2 inches (notch depth no more than ¼ inch). It's not as complicated as it may sound; just make a vertical cut with a knife or meat cleaver.
    • Tenderize the slices and lightly salt and pepper them. Dredge each piece of meat on both sides in flour. Lightly shake off the excess flour from the meat.
    • Peel and finely chop the onion.
    • In a pot wide enough to fit all the beef slices side by side, heat the oil over medium to high heat. Sear the meat on both sides until golden brown. Each side will need about 1-2 minutes.
    • Transfer the seared beef to a plate and set aside.
    • Turn the heat down to medium, add the chopped onion. Using a flat wooden spoon, scrape the browned remains from the bottom of the pan, stirring the onions as you do so.
    • Add a tablespoon or two of water and continue to work carefully with a flat spoon. The browned residues from the bottom will dissolve in the liquid. Stir until the onions are golden brown.
    • Put the beef slices back into the onion base, including any juices released from the meat. Pour in water so that the meat is submerged to about half its height. Stir and salt and pepper the base if necessary.
    • Cover the pan with a lid, bring to a boil. Then reduce the temperature to a minimum and let it simmer gently until the meat is tender. The softening time depends on the type and age of the beef used (see cooking tips below).
    • Once the meat is soft, it is time to make the gravy. Transfer the beef slices to a plate and keep them warm. Pour the liquid through a sieve and use a spoon to strain the remaining onion into the juice. If necessary, add some salt for better taste.
    • Now arrange the slices of beef on a plate, pour the finished gravy over them and serve with a suitable side dish.

    Notes

    1. Makes 4 portions.
    2. SERVING: The most classic side dish for beef slices in Czech is steamed rice garnished with greens (e.g., spring onion sprouts). I used the old-fashioned traditional way of serving, which is perfect for more festive occasions. I served roštěnky with home fries, fried egg (in Czech sázené vejce) and pickles.
    3. There is only one way to know if the beef is tender enough while cooking – by tasting the meat. Expect a braising time of between 2-2.5 hours, but don't be afraid to add more after half an hour if necessary, tasting a piece of the meat each time.
    4. EQUIPMENT: I used an 11inch (28 cm) diameter enameled cast iron skillet with a low rim and lid to make these beef slices.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    More Czech Main Dishes

    • Pork Liver with Gravy (Onion and Bacon Included)
    • Mushroom Bread Pudding (Czech Hubník)
    • Ham, Sauerkraut and Potato Dumplings (Czech Strapacky)
    • Crispy Pork Knuckle (Czech Veprove Koleno)

    Reader Interactions

    Comments

    1. Milena Bartik

      June 28, 2021 at 3:07 pm

      5 stars
      Uz jsem recept preposlala, dekuju, jsi hvezda. Delame to skoro stejne, ale vysvetleni mas uzasny. Definitivne zkusim ty vidensky. Jeste jednou dekuju.

      Reply
      • Petra Kupská

        July 01, 2021 at 7:51 am

        Ahoj, děkuji za milý komentář, však jsi mě také k přípravě roštěnek inspirovala 🙂 Držím palce, ať se podaří! Přemýšlela jsem, jaký typ hovězího v USA se pro roštěnky používá, na tyhle jsem vzala český nízký roštěnec. Jinak vídeňská roštěná je skvělá, doporučuji, tam se vyplatí sáhnout po kvalitnějším mase, a také pohlídat cibulku, aby se nepřipálila (někdy stačí mžik). Moc vás zdravím, Petra

        Reply
    2. Anne

      December 30, 2021 at 7:18 pm

      5 stars
      This was amazing! We had several sirloin steaks, which I am not a fan of, so thought braised might be better. Found this recipe, incredibly delicious!! Thanks so much for sharing! My husband is of Italian descent and loved it too, thought it was prepared Mediterranean style. I also left the onions in the gravy, so delicious!

      Reply
      • Petra Kupská

        January 03, 2022 at 10:29 am

        Happy to hear this! I am glad this recipe was a success for your closest ones 🙂

        Reply
      • Barb

        July 31, 2022 at 4:39 pm

        Can I finish the braiding process in the oven on low heat? If so, for how long?

        Reply
        • Petra Kupská

          August 01, 2022 at 8:21 am

          Hi Barb, you can definitely braise the meat in the oven at the final stage. Cooking time depends on the type of beef steak. I used aged steak, which is meant to be cooked quickly. Such meat needs 10-15 minutes at about 320°F/160°C.

          Reply

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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