Svíčková is a Czech celebratory dish of braised beef served with a smooth root vegetable cream sauce and bread dumplings.
Carrots, parsnips, celeriac, and onion create the sauce’s sweet depth, while a little vinegar keeps the finished plate balanced.
Blend the sauce thoroughly and strain it if you want the classic silky restaurant-style finish.
Serving Suggestions
Serve with bread dumplings, cranberry relish, a little whipped cream, and a crisp pilsner.
Recipe Notes
The beef and sauce reheat well for up to three days. Add the cream after reheating gently so it does not split.
Czech Svíčková (Beef with Cream Sauce)
Tender braised beef with a smooth Czech root vegetable cream sauce, bread dumplings, cranberry relish, and whipped cream.
Equipment
- Dutch oven
- Immersion blender
- Fine-mesh strainer
- Chef’s knife
Ingredients
Beef and sauce
- 2 lb beef eye of round or sirloin tied if needed
- 4 oz bacon diced
- 2 tbsp butter
- 1 tbsp neutral oil
- 2 medium carrots sliced
- 2 medium parsnips sliced
- 8 oz celeriac peeled and cubed
- 1 medium yellow onion sliced
- 3 cups beef stock
- 1 cup heavy cream
- 1 tbsp white vinegar
- 1 tsp granulated sugar
- 2 leaves bay leaves
- 1 tsp allspice berries
To serve
- 12 pieces bread dumpling slices steamed
- 1/2 cup cranberry relish
- 1/2 cup whipped cream
Instructions
Sear and braise:
- Heat the butter and oil in a Dutch oven. Brown the beef on all sides, then transfer it to a plate.
- Cook the bacon, carrots, parsnips, celeriac, and onion until lightly golden. Add the stock, bay leaves, and allspice, then return the beef.
- Cover and braise gently until the beef is fork-tender, about 1 1/2 to 2 hours.
Blend the sauce:
- Transfer the beef to a board and rest it. Remove the bay leaves and allspice, then blend the vegetables and stock until smooth.
- Stir in the cream, vinegar, and sugar. Simmer gently for 5 minutes and adjust the seasoning.
Serve:
- Slice the beef across the grain and arrange it with bread dumplings. Spoon over the sauce and finish with cranberry relish and whipped cream.
Notes
- Do not boil the cream sauce after adding the cream.
- Slice the beef only after resting so it stays juicy.
Nutrition
Calories: 610kcalCarbohydrates: 38gProtein: 42gFat: 34gSaturated Fat: 16gCholesterol: 155mgSodium: 760mgFiber: 5gSugar: 10g