Entree: Czechia – Prague Pub Classics – Svíčková na Smetaně (Braised beef sirloin in a creamy root-vegetable and cream sauce served with dumplings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Additional 10 min

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) beef sirloin roast
- 4 tbsp (60 ml) vegetable oil or lard
- 4 oz (115 g) smoked bacon, diced
- 2 medium onions, about 8 oz (225 g), roughly chopped
- 2 large carrots, about 8 oz (225 g), peeled and chopped
- 1 large parsley root (or parsnip), about 5 oz (140 g), peeled and chopped
- 1 small celeriac (celery root), about 10 oz (280 g), peeled and chopped
- 2 cloves (approx. 6 g) garlic, smashed
- 2 bay leaves
- 6 whole allspice berries
- 4 whole black peppercorns
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) distilled white vinegar
- 1 cup (240 ml) beef stock
- 3/4 cup (180 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 g) butter
- 1 tbsp (15 g) granulated sugar
- 2 tbsp (30 g) cranberry sauce or lingonberry preserves, for serving
- 1 lemon, thin slices for garnish
- 4 bread dumplings (houskové knedlíky) or 12 oz (340 g) store-bought bread dumplings, sliced, for serving

Instructions

1. Pat the beef dry, season with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat and brown the beef on all sides until deeply colored, 6–8 minutes. Remove beef and set aside.
2. In the same pot add the diced bacon and remaining 2 tbsp (30 ml) oil if needed; cook until fat renders. Add chopped onions, carrots, parsley root, and celeriac and sweat over medium heat until vegetables begin to soften and brown, about 8–10 minutes.
3. Add smashed garlic, bay leaves, allspice, and peppercorns; cook 1 minute until aromatic. Sprinkle in 2 tbsp (30 ml) vinegar and 1 tbsp (15 g) sugar, stir to deglaze and lift browned bits from the pan.
4. Return the beef to the pot, add 1 cup (240 ml) beef stock so it comes partway up the roast, cover, reduce heat to low, and simmer gently for 1½–2 hours until beef is tender when pierced.
5. Remove the beef to a cutting board and tent with foil to rest. Using a slotted spoon, transfer vegetables and whole spices to a blender or food processor. Reserve the cooking liquid in the pot.
6. Blend the vegetables with about 1/2 cup (120 ml) of the cooking liquid until very smooth. Return the purée to the pot with the remaining cooking liquid and bring to a gentle simmer.
7. In a small pan melt 2 tbsp (30 g) butter and whisk in 2 tbsp (16 g) flour to make a light roux; cook 1–2 minutes. Whisk roux into the simmering sauce to thicken. Stir in 3/4 cup (180 ml) heavy cream, adjust seasoning with salt and pepper and simmer 5–8 minutes until silky. If sauce is too thick, thin with a splash of stock.
8. Slice the rested beef into thick medallions and return to the sauce briefly to warm through. Taste and adjust balance with a little additional vinegar or sugar if needed to get the classic slightly sweet-and-tangy profile.
9. To serve, place sliced beef on a plate, spoon generous amounts of sauce over and beside the meat, add sliced bread dumplings, a small spoonful of cranberry sauce or lingonberry preserves, and garnish with a thin lemon slice. Serve immediately.