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.
What Is the Czech Roštěnky Recipe?
Czech roštěnky are slices of slow-braised beef. They are served as a main dish, most often 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".
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
- 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.
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.
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.
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.
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.
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).
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.
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 pickles.
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 to 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
Braised Sirloin Steaks – Czech Roštěnky
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
- Makes 4 portions.
- 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.
- 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 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
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