Svíčková na smetaně (Beef Sirloin in Cream Sauce)
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Did you know?
Svíčková is considered a national dish of the Czech Republic and is often served at special occasions and weddings, frequently garnished with a slice of lemon and cranberry preserves.
Method
Season the beef sirloin and sear until browned on all sides.
In the same pot, sauté the chopped carrots, celery root, parsley root, and onion until softened.
Return the beef to the pot, add spices, and cover with water or beef broth.
Simmer gently for 1.5-2 hours, or until the meat is very tender.
Remove the beef. Strain the liquid, reserving the vegetables. Discard the whole spices.
Blend the cooked vegetables with some of the cooking liquid until smooth, then return to the pot.
Stir in the heavy cream, vinegar, and sugar into the sauce, heating gently but not boiling.
Slice the beef and serve generously topped with the creamy vegetable sauce, accompanied by traditional bread dumplings.
Nutrition per serving
Approximate values, not medical advice.
