Sustainable beef slices with mustard for modern cooking

Beef Slices in Mustard Sauce - A Classic of Czech Cuisine with a New Twist

The aroma of well-prepared beef soaked in a creamy mustard sauce can awaken the taste buds of even the biggest fans of modern gastronomy. Beef slices in mustard sauce represent a traditional dish cooked in Czech households for generations, but in recent years it has experienced a revival in the form of lighter versions, without glutamates, flour, and unnecessary chemicals. How can we cook this classic in a healthier way, with sustainability in mind, without losing any of its flavor?

Beef as the Foundation

Traditionally, front beef cuts such as neck, shank, or shoulder are used. These parts are not very expensive but require a longer cooking time. This is where the magic of the dish lies: long and slow cooking allows the meat to become tender, absorb the flavor of the spices and mustard sauce, creating almost a nostalgic experience. Today, more and more people are willing to invest in quality meat from organic farming—not just for the taste, but also for better animal living conditions and a smaller ecological footprint.

Interestingly, many Czech organic farmers offer meat from breeds such as Czech Fleckvieh or beef Simmental, which are raised with an emphasis on pasture, slower growth, and natural environments. Such meat not only cooks better but also contains more omega-3 fatty acids and fewer antibiotic residues.

Mustard – More Than Just a Spice

Mustard plays a key role in this recipe. Its spicy flavor gives the sauce character and creates a balance between the sweetness of the onion and the richness of the meat. The traditional version uses full-fat mustard, but more and more people are opting for mustards without additives and preservatives, made cold and without artificial sweeteners. These mustards have a milder taste but a longer aftertaste. A suitable choice can also be a combination of several types—for example, Dijon for an intense base and Old French whole-grain for texture.

In France, mustard is also used for marinating meat or as a base for vinaigrette. So why not try a similar approach with Czech food? Spreading mustard on the meat before stewing adds another layer of flavor and helps tenderize the meat fibers.

How to Create a Modern Version Without Unnecessary Load

Classic recipes often start with onions sautéed in butter or lard, adding flour, and pouring broth. The resulting sauce is thick, often heavy. But if you want to lighten the dish and maintain its nutritional value, there are a few simple changes you can make.

Instead of flour, the sauce can be naturally thickened—with pureed vegetables like carrots or celery. These not only add texture but also a subtle sweetness. Butter can be replaced with quality rapeseed or olive oil, but ghee, which does not burden digestion and has a high smoke point, is also delicious.

For the broth, a homemade beef broth is recommended, which has a full flavor and does not contain artificial flavorings. If time is short, a vegetable broth can be used—but always without glutamate and preservatives. In health food stores or online shops like Ferwer, you can buy broth powders from fermented ingredients or dried broths from organic vegetables that are gentle on the stomach and the environment.

Side Dish – What Instead of the Classic Dumpling?

Although beef slices in mustard sauce call for Carlsbad or bread dumplings, other options are available in a lighter version. Mashed potatoes from organic potatoes with a splash of olive oil, baked sweet potatoes, or even millet, which absorbs the juice well and is naturally gluten-free. For vegetable lovers, cauliflower puree or steamed broccoli, which nicely contrasts with the warm tones of mustard, is suitable.

An inspiration can be a young family from South Bohemia, who love this classic not only for its taste but because it can be "adapted" for children. Mother Aneta prepares the sauce without salt, only with herbs and a little homemade mustard, and then serves the meat with whole-grain couscous. "Our three-year-old daughter loves the taste of mustard, so it’s one of the dishes she likes to have extra," she says with a smile.

Sustainable Cooking Begins with Planning

Cooking such a dish can also be an opportunity to reduce waste. If more meat or sauce is made, it can easily be used the next day—as slices in a bread roll, in a sandwich, or as a base for pasta sauce. Leftover mustard can be used in dressings, marinades, or homemade mayonnaise. And the broth? It can serve as a base for soup the next day.

In terms of sustainability, it is also good to think about the packaging of ingredients. If you buy meat in your own container at a farmers' market, vegetables without plastic wraps, and mustard in glass, you reduce your ecological footprint and support local producers.

Recipe - Healthier Beef Slices in Mustard Sauce

For inspiration, we bring a simple and light recipe that retains the traditional taste and is friendly to both the body and the planet.

Ingredients:

• 600 g of front beef (e.g., shoulder, neck)
• 2 onions
• 2 tablespoons of quality full-fat mustard
• 1 tablespoon of Dijon mustard
• 2 tablespoons of ghee or oil
• 1 carrot
• 1 teaspoon of dried thyme or fresh herbs
• 500 ml of homemade broth or chemical-free vegetable broth
• Salt, pepper to taste

Instructions:

1. Cut the meat into thicker slices, lightly salt, pepper, and spread mustard on one side.
2. Sauté onions in fat until golden, add chopped carrots and meat. Sear quickly on both sides.
3. Add thyme and pour in the broth. Cover and stew for about 2 hours until the meat is tender.
4. Thicken the sauce by pureeing the vegetables, adding a little water if needed.
5. Serve with mash, roasted vegetables, or fresh sourdough bread.

As renowned chef and advocate of ethical cooking Jamie Oliver says: "A good meal brings people together—and when it's sustainable, it's a double victory."

Beef in mustard doesn't have to be just a heavy Sunday classic from our grandmothers' kitchens, but a dish that finds its place in a modern household—healthier, tastier, and with respect for nature.