Svíčková na smetaně (Czech Creamed Beef)

Marinated beef in a creamy vegetable sauce, served with dumplings.

Ingredients (Serves 4–6)

For the beef and marinade:

• 1 kg beef sirloin or rump roast

• 2 carrots, peeled and chopped

• 2 parsley roots, peeled and chopped

• 1 small celery root, peeled and chopped

• 1 onion, chopped

• 3–4 cloves garlic, minced

• 2–3 bay leaves

• 5–6 whole black peppercorns

• 2–3 juniper berries (optional)

• 2–3 tbsp vegetable oil

• 1 tsp salt, to taste

• 1 tsp black pepper, to taste

For the sauce:

• 300 ml heavy cream

• 1–2 tsp sugar (optional, to balance acidity)

• 1–2 tsp vinegar or lemon juice

• Salt and pepper, to taste

To Serve:

• Czech bread dumplings (houskové knedlíky)

• Lingonberry or cranberry sauce

Preparation

1. Marinate and brown the beef:

   • In a large pot or Dutch oven, heat oil over medium heat.

   • Brown the beef on all sides, then remove and set aside.

   • Sauté onions, carrots, parsley root, and celery until softened.

2. Simmer the beef:

   • Return beef to the pot, add garlic, bay leaves, peppercorns, and juniper berries.

   • Pour in water or stock to cover halfway.

   • Cover and simmer gently for 1.5–2 hours until beef is tender.

3. Prepare the sauce:

   • Remove beef and strain vegetables.

   • Blend vegetables into a smooth puree and return to the pot.

   • Stir in cream, sugar, and vinegar. Simmer for 5–10 minutes, adjusting seasoning with salt and pepper.

4. Serve:

   • Slice beef and pour sauce over it.

   • Serve with dumplings and a spoonful of lingonberry or cranberry sauce.

Cooking Tips

• Simmer the beef gently to ensure it stays tender and absorbs the aromatic flavors of the vegetables.

• Blend vegetables thoroughly for a smooth, creamy sauce without lumps.

Serving Suggestions

• Serve with Czech bread dumplings and a generous helping of sauce.

• Pair with lingonberry or cranberry jam to balance the richness of the cream sauce.