Start by preparing the roux. In a thick-bottomed saucepan or Dutch oven, melt the unsalted butter over medium heat. As it melts and begins to bubble, you'll notice its enticing aroma filling your kitchen.
Once the butter is fully melted, add the all-purpose flour to the pan. Stir it well for about a minute, watching it turn just a little golden. This is the secret to thickening the sauce, so be attentive to its color and consistency.
Gradually begin stirring in the beef broth. I find it best to add it in increments of half a cup at a time to prevent any clumps from forming. Stir continuously, and soon enough, you’ll see it start to blend smoothly.
As the roux begins to bubble, reduce the heat to the lowest setting. Cover the pan with a lid and let it simmer. This will allow the flavors to meld beautifully as the sauce thickens. Keep an eye on it, stirring occasionally.
After about twenty minutes, your sauce should have thickened nicely. Once it reaches your desired consistency, take it off the heat. This is where the magic begins! Stir in the granulated sugar and heavy cream until they’re fully combined and the sauce is homogeneous.
Next, add the vinegar and the chopped dill. The aroma will be irresistible at this stage! Taste the sauce, adjusting with a pinch more salt or sugar as per your preference. It should have a perfect balance of savory and sweet.
Let the sauce sit for about five minutes. This resting time allows the flavors to steep and develop even further, making it taste all the more delightful.
Serve your Koprová Omáčka warm, drizzled generously over slices of dumplings, hard-boiled eggs, or your favorite meats. It’s a dish that brings everyone together, and each bite will remind you why you love this sauce.
