SMOKED MEAT with HORSERADISH GRAVY

Czech name: Křenová omáčka s uzeným masem

Written by Sona Cernovska

Gravy is one of the most popular kinds of food in the Czech Republic, and this is an easy recipe for making it. Horseradish gravy is a traditional condiment in the country. It is a delicacy made by Czech grandmothers, but it still finds its place in the modern world. In this recipe, they grate horseradish into the gravy, but it is also possible to add dill, cucumber, or mushrooms according to what you like.

Ingredients

1/4 lb fully cooked smoked ham or Canadian bacon
1/2 cup butter
3 medium-sized onions
2/3 cup all-purpose flour
3 1/2 cup beef broth
1 bay leaf
salt to taste
white pepper to taste
1 cup cream
1 small horseradish root

Instructions

Melt the butter in a pot. Finely chop the onions and add to the pot. Dust the onions with flour, stir, and roast for a while to get a lightly golden color of roux. Stir the broth into the roux and cook for 20 minutes. Season with the salt, white pepper, and bay leaf. Add the cream to soften the gravy and cook briefly. Take out the bay leaf. Put the finely grated horseradish into the completed gravy. Pour the gravy over slices of warm fully cooked smoked ham or Canadian bacon and serve with Czech bread dumplings or potatoes.