Entree: Czechia – Moravia – Znojemská roštěná (Sliced beef roast in a tangy mustard and pickled-cucumber cream sauce from Znojmo)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs

Ingredients

- 2 lb (900 g) beef sirloin roast, trimmed
- 2 tbsp (30 ml) vegetable oil
- 3 oz (85 g) smoked bacon, chopped
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) beef stock
- 6 small pickled gherkins, sliced (approx. 6 oz / 170 g)
- 1/4 cup (60 ml) pickle brine from the gherkins
- 2 tbsp (30 g) coarse mustard or Czech-style mustard
- 1 tsp (4 g) granulated sugar
- 2 bay leaves (approx. 0.2 g)
- 1/2 cup (120 g) sour cream
- 1 tbsp (14 g) butter
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish

Instructions

1. Pat the beef roast dry and season generously with salt and pepper. Heat vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side. Transfer the roast to a plate.
2. In the same pan, add chopped bacon and cook until the fat renders and the bacon crisps, about 4 minutes. Add the sliced onions and cook, stirring, until soft and golden, about 8–10 minutes.
3. Sprinkle the flour over the onions and bacon and cook 1–2 minutes to remove the raw flour taste. Deglaze with the white wine, scraping up browned bits, then add the beef stock, pickle brine, mustard, sugar, and bay leaves. Stir until combined.
4. Return the seared roast to the pan, bring to a simmer, then cover and braise gently over low heat (or in a 325°F / 160°C oven) until the beef is fork-tender, about 1 to 1 1/2 hours depending on size.
5. Remove the roast to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the sauce, then stir in the sliced pickles and simmer uncovered 5 minutes to meld flavors. Remove bay leaves.
6. Slice the beef thinly against the grain. Off the heat, whisk the sour cream into the sauce until smooth (warm sauce only to avoid curdling). Adjust salt and pepper.
7. Return the slices to the sauce to warm briefly, spoon sauce over each portion, garnish with parsley, and serve with dumplings, boiled potatoes, or crusty bread.