Svíčková

By Culiora

A classic Czech beef sirloin in a rich, creamy root vegetable sauce. Often served with dumplings and a dollop of cranberry sauce.

• Servings: 6
• Prep time: 30 min
• Cook time: 180 min
• Total time: 210 min

Ingredients

• 1 kg Beef sirloin
• 500 g Root vegetables (carrot, celery, parsley root)
• 1 large Onion
• 200 ml Heavy cream
• 500 ml Beef broth
• 100 g Bacon
• 1 tablespoon Lemon juice
• 2 leaves Bay leaves
• 5 berries Allspice berries
• 10 peppercorns Black peppercorns
• 1 tablespoon Mustard

Instructions

1. Lard the beef with strips of bacon. Season generously with salt and pepper.
2. Sear the beef in a hot pot until browned on all sides. Remove the beef and set aside.
3. In the same pot, sauté chopped onion and root vegetables until softened.
4. Add bay leaves, allspice, peppercorns, and mustard. Deglaze with a little broth.
5. Return the beef to the pot, add remaining beef broth, cover, and braise in the oven or on the stovetop until the beef is very tender (about 2-3 hours).
6. Remove the beef and slice it. Strain the sauce, pressing the vegetables to extract all flavor.
7. Return the strained sauce to the pot, stir in heavy cream and lemon juice, and bring to a gentle simmer. Taste and adjust seasoning.
8. Serve the sliced beef with the creamy sauce, accompanied by traditional Czech dumplings and a spoonful of cranberry sauce.