Znojmo braised beef with gherkins (Znojemská pečeně)

1. Cut the beef into 8 slices, pound them lightly under cling film and season with salt and pepper.

2. Heat the oil in a heavy-based pan and sear the slices over high heat for 2-3 minutes on each side, then take them out.

3. Add the butter and the finely chopped onion to the pan and fry slowly for 8-10 minutes until golden – this gives the sauce its depth. Sprinkle over the flour, toast for 1 minute, then pour in the stock and stir until smooth.

4. Return the meat, cover and braise over low heat for 1-1.5 hours until tender; stir now and then and add a little water if needed.

5. Cut the gherkins into thin strips and stir them into the sauce for the last 5 minutes; season with 2-3 tablespoons of the gherkin brine for a gentle tang, and adjust the salt and pepper.

6. Serve with rice or boiled potatoes and plenty of sauce.

Tip: Znojmo in South Moravia is the Czech capital of pickled gherkins – legend has it that Empress Maria Theresa herself praised them; use dill or lacto-fermented gherkins rather than the sweet vinegar kind.