Smoked Meat with Horseradish-Almond Sauce

Czech name: Uzené maso s křenovo-mandlovou omáčkou

Written by Amalie Skalova

This is a local Czech recipe from the Liberec Region. Most often you can taste this meal at school canteens. This sauce can be served with chicken meat or another meat, but the other must be smoked.

Horseradish is a national treasure. In the Czech Republic, horseradish is harvested from September to November and from March to May. It is perfect for a carnival menu that is served on a three-day Czech holiday – Masopust. Horseradish is also very healing. It has a lot of vitamin C, calcium, and magnesium. The horseradish supports digestion and relieves fatigue. It has antibacterial and anticancer properties. It is perfect against cold.

For more information about the Liberec Region, from which this recipe comes, click here.


1 lb fully cooked smoked pork (ham or Canadian Bacon)
1 1/2 cup strong meat broth
1 cup sour cream
1/4 cup almonds, sliced
3 Tbs butter
3 Tbs all-purpose flour
1 cup grated horseradish
salt and sugar to taste


In a saucepan, melt the butter and mix it with the flour to form a light roux. And the strong meat broth. Salt and cook for twenty minutes until the sauce thickens.  Then add the cream to the sauce. Add sugar to taste and the grated horseradish and almond slices. Bring it to a boil and switch off. Put slices of hot smoked meat on plate and cover the meat with the sauce.

This meal can be served with Bohemian bread dumplings, or gnocchi.

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