To cook the sauce: mash onions in a blender after adding a quarter of water cup there. Then add the puree to a mid-sized saucepan with some extra water to cover it up. Wait till it boils, and then lower the heat. Stew it then, while stirring, till all the liquid vaporizes. Add some vinegar, tomato sauce (not ketchup), pepper, powdered garlic, cayenne pepper, chili sauce and mix it all. Bring to a boil, add little bit of sugar and stir again. After one minute take it off the fire. Leave 1 additional cup of sauce for the final touch. Cool down the sauce and use afterwards as a gravy for the roast beef.
Roasted pork (in Czech language called – “veprova pecene”) is an authentically Czech dish usually served for family dinners on Sundays. Make sure to accompany it with delicious and nuttitious side garnish – called Knedliky (Czech Dumpling with Sauerkraut) as well as with a nice Czech pilsner beer! And don’t even try to omit using a caraway spice or drinking the beer. It’s all part f the traditional process!