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Svickova sauce with Beef Sirloin and Carlsbad dumplings

Serving: 4-6 people, Preparing & cooking time: 2hrs
Prep Time30 mins
Cook Time3 hrs
Total Time4 hrs
Course: Main Course
Cuisine: Czech
Keyword: beef sirloin with vegetable sauce, czech national dish svickova, svickova
Servings: 4 servings
Author: Julia

Ingredients

For the meat

  • 6 tablespoons of vegetable oil
  • 700 g beef tenderloin/sirloin
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • 2 stripes bacon cut in small cubes (optional)

For the svickova sauce

  • 6 tablespoons of butter
  • 2 medium onions choppd finely
  • 4 large carrots cut in cubes
  • 1 medium celery root cut in cubes
  • 4 large parsnip cut in cubes
  • 6 medium allspice balls place them in tea steeper
  • 4 medium bay leaves
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 4 cups of water
  • 2 tablespoons sugar
  • 1-2 tablespoons white vinegar
  • 2 tablespoons cranberry sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey mustard
  • 1 small lemon squeeze the juice
  • 1 cup sour cream
  • 1 cup 35% heavy cream

For decoration

  • 4 slices lemon
  • 4 teaspoons cranberry sauce
  • 4 teaspoons whipped cream see note on the bottom of recipe card

Instructions

For the meat

  • As an optional step to this recipe, before you start searing the meat, you can lard the meat with bacon. Simply wash and dry the meat and poke with pairing knife a few holes on top of the meat. Usually for 700 g ( 2 pounds) of meat I make 6-8 holes and with a pairing knife I fill the holes with small stripes of bacon.
  • In a large saucepan or directly in iron cast, reheat the vegetable oil on medium high. Season the meat with salt and pepper and sear it on all four sides. Remove from the saucepan to plate and cover with aluminum foil. Set aside.

For the svickova sauce

  • Clean and cut in cubes all the vegetables. In the same saucepan or iron cast, reheat butter and sauté onion for 2-3 minutes. Add all the vegetables, bay leaves, allspice (place it in tea steeper) and season with salt and pepper. Sauté for another 5 minutes. Add 4 cups of water.
  • If you use an iron cast, make a nest from the vegetables and place directly the seared meat in the vegetables. If you are using an oven safe dish, transfer the sauté vegetables in the oven safe dish, then add the water and the meat. Cover with the lid and braise in preheated oven 160 C / 320 F for 2 hours. Baste the meat every 30 minutes, so it stays juicy.
  • After two hours of braising, remove the iron cast / oven safe dish on working surface and transfer the meat to a plastic or ceramic container with the lid. Close the lid and let the meat stand. Leave all the baked vegetables in the iron cast and remove the bay leaves and allspice. Discard these spices. If you use oven safe dish, transfer all the vegetables and juices in the large saucepan.
  • Place the iron cast/saucepan on the stove and heat the vegetables on medium heat. Add sugar, mustard Dijon and honey mustard. Let it bring to light simmer. Then remove it from the stove top and blend the vegetables with a hand blender to the smooth consistency.
  • Add lemon juice from 1 lemon, vinegar, sour cream and heavy cream 35%. The sauce should be creamy, and the consistency should be as a thick soup or pottage. If the sauce is too thick, add more water or instant thickener to thicken the sauce.

For decoration

  • Cut the meat in slices 1/2 inch thick and serve on vegetable sauce with bread dumplings. Garnished with slice of lemon and top with whipped cream and cranberry sauce.