Mäso v Chreňovej Omáčke - Meat in Horseradish Sauce
Welcome to this month's edition of Eat the World! The country for this month was picked with the horrors in Ukraine in mine. Since Eat the World had already traveled to Ukraine our host, Evelyne decided to focus on one of the countries that is taking in a lot of refugees. So that brings us to Slovakia, a small country that shares a few miles of border with Ukraine. It also shares its borders with Poland, Czechia, Austria, and Hungary.
This recipe is popular in several countries in the region. It's a delightful cream sauce with horseradish; the horseradish gives it a delightful punch but the bechamel base mellows it making it smooth and right and delightful over meat. It can be served over any type of meat, but roasted meats are the most common. For me, I had pot roast for Sunday dinner, this sauce was a delightful way to serve the leftovers the next day to make it feel like something new.
Slovakian cuisine had so many dishes that looked absolutely amazing. While researching for this challenge I had so many I just had to try out for myself, so I ended up making quite a few. Check back throughout the coming week to see what other recipes I will be posting.
Check out all the wonderful Slovak dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
- Amy’s Cooking Adventures: Slovakian Garlic & Potato Soup (Cesnaková Polievka)
- Sneha’s Recipe : Šmorn With Raisins - A Slovenian Pancake
- Magical Ingredients: Granadir
- Pandemonium Noshery: Mäso v Chreňovej Omáčke - Meat in Horseradish Sauce
- Cultureatz: Štefani Pečenka: Meatloaf with Hard-Boiled Eggs
- Kitchen Frau: Bryndzové Halušky (Potato Dumplings with Cheese & Bacon)
- A Day in the Life on the Farm: Hemendex
Horseradish Sauce Recipe
2 Tbsp. butter
2 Tbsp. flour
3/4 c. milk
1/4 c. cream
1/4 c. prepared horseradish
1 Tbsp. vinegar
1/2 tsp. salt
Dash white pepper
Melt the butter in a saucepan. Add the flour and cook for 3-5 minutes, just until cooked and taking on a slight color.
Add the milk, slowly, whisking to keep it from clumping. Add the cream and horseradish. Cook, stirring frequently, until thickened again and no longer floury tasting.
Add the salt, pepper, and vinegar. Bring to a boil and cook for 2-3 minutes. Taste and adjust the vinegar/salt/horseradish ratio as desired.
Serve immediately with cooked meat.
Check out previous Eat the World contributions from Europe.
- Greece - Artichoke Stew
- Luxembourg - Bouneschlupp Green Bean Soup
- Hungary - Rakott Krumpli
- Netherlands - Mosterdsoep
- Bulgaria - Sausage Stew
- Portugal - Tremocos Beans
- Ukraine - Pickled Tomatoes
- Finland - Vispipuuro
- England - Lancashire Hotpot
- Poland - Zupa Orgorkowa
- France - Choucroute Garnie
- Sweden - Farskpotatis