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Czech svíčková with tender beef, creamy root vegetable sauce, bread dumplings, cranberry relish, and whipped cream.

Czech Svíčková (Beef with Cream Sauce)

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Tender braised beef with a smooth Czech root vegetable cream sauce, bread dumplings, cranberry relish, and whipped cream.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Czech
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Dutch oven
  • Immersion blender
  • Fine-mesh strainer
  • Chef's knife

Method
 

Sear and braise:
  1. Heat the butter and oil in a Dutch oven. Brown the beef on all sides, then transfer it to a plate.
  2. Cook the bacon, carrots, parsnips, celeriac, and onion until lightly golden. Add the stock, bay leaves, and allspice, then return the beef.
  3. Cover and braise gently until the beef is fork-tender, about 1 1/2 to 2 hours.
Blend the sauce:
  1. Transfer the beef to a board and rest it. Remove the bay leaves and allspice, then blend the vegetables and stock until smooth.
  2. Stir in the cream, vinegar, and sugar. Simmer gently for 5 minutes and adjust the seasoning.
Serve:
  1. Slice the beef across the grain and arrange it with bread dumplings. Spoon over the sauce and finish with cranberry relish and whipped cream.

Nutrition

Calories: 610kcalCarbohydrates: 38gProtein: 42gFat: 34gSaturated Fat: 16gCholesterol: 155mgSodium: 760mgFiber: 5gSugar: 10g

Notes

  • Do not boil the cream sauce after adding the cream.
  • Slice the beef only after resting so it stays juicy.