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Marinated Beef Sirloin in Cream Sauce

The Quirky Foodster Team

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Ingredients

  • 1 kg (2.2 lb) beef sirloin, trimmed
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 1 celeriac, chopped
  • 2 onions, chopped
  • 200 ml (3/4 cup) sour cream
  • 100 ml (1/3 cup) white wine vinegar
  • 50 g (3.5 tbsp) butter
  • 2 tbsp plain flour
  • 1 tsp allspice berries
  • 4 bay leaves
  • Salt and black pepper, to taste
  • Fresh lemon slices and cranberry compote, to serve

Method

  1. Marinate the beef with the chopped vegetables, vinegar, allspice, bay leaves and a pinch of salt for at least 12 hours in the refrigerator.
  2. Remove the beef, pat dry, and sear in butter in a hot pot until browned on all sides. Set aside.
  3. Add the marinated vegetables to the pot and cook until softened, about 15 minutes.
  4. Return the beef to the pot, add enough water to half-cover it, cover and simmer gently for 2 hours until tender.
  5. Remove the beef and blend the vegetables and cooking liquid until smooth, then pass through a sieve for extra silkiness.
  6. Stir in the sour cream and simmer gently, thickening with a flour slurry if needed. Season to taste.
  7. Slice the beef and serve smothered in sauce, with bread dumplings, whipped cream and cranberry compote.

Introduction: Widely regarded as the Czech national dish, svíčková features beef sirloin marinated with root vegetables and
slow-cooked into a silky cream sauce, traditionally served with bread dumplings, a dollop of whipped cream,
cranberry compote and a lemon slice.

Cultural Background: Widely regarded as the Czech national dish, svíčková features beef sirloin marinated with root vegetables and
slow-cooked into a silky cream sauce, traditionally served with bread dumplings, a dollop of whipped cream,
cranberry compote and a lemon slice. It is a centrepiece of Sunday family lunches across the country.

Tips: The longer the marinating time, the deeper the flavour — up to 2 days is traditional in many Czech kitchens.

Variations: Some cooks add a touch of sugar to balance the sauce's acidity. Venison is used as a game variation in
autumn.

Storage: Refrigerate in an airtight container for up to 3 days; the sauce improves as it rests.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if the sauce
thickens too much.

Nutrition: Approx. 480 kcal, 34g protein, 30g fat, 16g carbohydrate per serving (serves 6).

FAQs

Q: Why is the sauce sieved?
A: Sieving removes fibrous vegetable pieces, giving the sauce its signature velvety texture.

Q: What is traditionally served alongside svíčková?
A: Bread dumplings (knedlíky), whipped cream, cranberry compote and a lemon wedge.

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