Entree: Czechia – Moravia – Svíčková na smetaně (Braised beef sirloin in a creamy, pureed root-vegetable sauce, finished with cream and served with bread dumplings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 5 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef sirloin roast, trimmed
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 large carrots, approx. 8 oz (225 g), peeled and chopped
- 1 parsley root (or parsnip), approx. 4 oz (115 g), peeled and chopped
- 1 small celery root (celeriac), approx. 8 oz (225 g), peeled and chopped
- 2 medium onions, approx. 8 oz (225 g), chopped
- 2 bay leaves
- 6 whole allspice berries
- 8 whole black peppercorns
- 3 cups (720 ml) beef stock
- 1/2 cup (120 ml) dry white wine (optional) or additional stock
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) lemon juice
- 1 tsp (4 g) granulated sugar
- 2 tbsp (16 g) all-purpose flour (for thickening, if needed)
- 4 tbsp (80 g) lingonberry or cranberry jam for serving
- 1 lemon, sliced, for serving

Bread dumplings (Houskové knedlíky)
- 8 oz (225 g) stale white bread, cut into 1/2-inch (1 cm) cubes
- 1 cup (240 ml) milk, warm
- 1 large egg
- 1/2 tsp (3 g) salt
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (14 g) butter, melted (optional, for richness)

Instructions

1. Season the beef roast with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat and brown the roast on all sides, about 3–4 minutes per side. Remove roast and set aside.
2. In the same pot, add diced bacon and 2 tbsp butter; cook until fat renders and bacon is lightly browned. Add chopped onions, carrots, parsley root, and celery root; sauté until vegetables begin to color, about 8–10 minutes.
3. Add bay leaves, allspice, and peppercorns to the vegetables, then return the roast to the pot. Pour in 3 cups beef stock and 1/2 cup white wine or extra stock to barely cover the roast. Bring to a simmer, then cover and braise in a 325°F (160°C) oven or on low stovetop heat for 1.5–2 hours, until beef is fork-tender.
4. Meanwhile prepare the bread dumplings: place bread cubes in a bowl, pour warm milk over them and let soak 5 minutes. Stir in 1 egg, 1/2 tsp salt, 1/2 cup flour, and 1 tbsp melted butter until a soft but manageable dough forms. Shape into two loaf-sized cylinders about 2–2.5 inches thick.
5. When the roast is done, remove meat to a cutting board and keep warm. Strain the braising liquid and vegetables into a blender or use an immersion blender to purée until very smooth. Return the puréed sauce to the pot and skim off any excess fat.
6. Stir in 1 cup heavy cream, 1 tbsp lemon juice, and 1 tsp sugar to the sauce. If sauce is too thin, whisk 2 tbsp flour with cold water into a slurry and simmer slowly until thickened. Adjust salt and pepper to taste.
7. Return the roast to the sauce to warm briefly, then slice the beef against the grain and spoon sauce over slices.
8. Cook the dumpling loaves in gently simmering salted water for 12–15 minutes, turning once, until firm. Remove, slice into rounds, and serve alongside the beef.
9. Serve Svíčková with spoonfuls of lingonberry or cranberry jam and a lemon wedge on the side.