Svíčková na Smetaně
Svíčková na Smetaně, often simply referred to as Svíčková, stands proudly among the most beloved dishes in Czech cuisine. This hearty meal combines marinated beef sirloin with a creamy vegetable sauce and is typically served with dumplings. The dish's history traces back to the Austro-Hungarian Empire, showcasing influences from both Czech and German culinary traditions, evolving into a staple during family gatherings and festive occasions.
Ingredients
- Beef Sirloin - 1.5 kg
- Carrots - 2 large
- Parsley Root - 2 large
- Celery Root - 1 small
- Onion - 1 large
- Garlic - 3 cloves
- Bay Leaves - 3
- Allspice Berries - 5
- Black Peppercorns - 10
- White Wine Vinegar - 3 tbsp
- Vegetable Oil - 2 tbsp
- Sugar - 2 tbsp
- Heavy Cream - 300 ml
- Butter - 50 g
- Flour - 2 tbsp
- Salt - to taste
- Lemon - 1 (juiced)
Preparation
Marinating the Meat
Rinse the beef sirloin under cold water and pat it dry. In a bowl, create the marinade using white wine vinegar, a bit of water, bay leaves, allspice berries, black peppercorns, and a pinch of salt. Submerge the meat fully in this mixture and let it marinate in the refrigerator overnight for best results. This step is crucial for achieving the rich flavor profile Svíčková is known for.
Preparing the Vegetables
Peel and dice the carrots, parsley root, and celery root. Chop the onion finely and crush the garlic cloves. Set them aside separately as you will need them in different steps of the process.
Cooking Instructions
Browning the Meat
In a large pot, heat the vegetable oil over medium-high heat. Remove the beef sirloin from the marinade, reserving the liquid, and sear it on all sides until it develops a nice brown crust. This step will seal in the juices making the meat tender and flavorful.
Sautéing the Vegetables
Remove the meat from the pot and set it aside. In the same pot, melt the butter and add the diced onion. Sauté until translucent, then add the prepared carrots, parsley root, and celery root. Cook until they start to caramelize, about 10-15 minutes.
Simmering
Place the beef sirloin back in the pot with the vegetables and pour in the reserved marinade. Add water to cover if necessary. Bring the mixture to a gentle simmer. Cover the pot and cook for approximately 2.5 to 3 hours, or until the meat is tender. You can use a cooking timer to track the time.
Making the Sauce
Once cooked, remove the meat again and keep it warm. Remove the bay leaves, allspice berries, and peppercorns. Using an immersion blender, blend the remaining contents of the pot until smooth. Stir in the heavy cream, sugar, and lemon juice. If the sauce is too thin, create a roux by mixing butter and flour and incorporate it into the sauce to thicken.
Serving Suggestions
Slice the beef sirloin and serve it with the creamy sauce over a plate of dumplings. Garnish with a dollop of extra heavy cream and a slice of lemon if desired.
Pairing Suggestions
This dish pairs exceptionally well with Czech beer or a chilled glass of white wine, which complements the rich, tangy flavors of the sauce. Enjoy Svíčková na Smetaně as a delightful comforting meal that brings a taste of Czech tradition to your table.