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