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Czech Svickova (Beef with Cream Sauce)
Introduction
Step into the heart of Czech cuisine with this recipe for Svickova, a traditional dish that’s as comforting as it is delicious. Svickova na smetane, or simply Svickova, is a beloved Czech meal featuring tender beef slow-cooked in a rich and tangy cream sauce. This dish is typically served with bread dumplings, known as knedliky, which are perfect for soaking up the velvety sauce. Don’t worry if you’re new to this—I'll guide you through each step to ensure you can create this classic Czech dish with ease.
A Short Story
Svickova has been a staple in Czech households for generations, often served during special occasions like weddings, holidays, or Sunday family dinners. The recipe was traditionally passed down from grandmothers, each adding their own special touch. My own introduction to Svickova was at a family gathering in Prague, where the aroma of the simmering sauce filled the entire house, creating an anticipation that only a dish as hearty as this could satisfy.
When to Serve
Svickova is best served as a hearty lunch or dinner, especially during the colder months when its warmth and richness are most appreciated. It’s also a fantastic choice for a Sunday family meal, where the slow-cooking process becomes a part of the day’s rhythm, filling your home with its comforting aroma.
Beverage Pairing
To balance the richness of the cream sauce, a crisp Czech Pilsner is a perfect match. For wine lovers, a glass of Grüner Veltliner or a light-bodied Pinot Noir complements the dish beautifully. If you prefer a non-alcoholic option, a sparkling water with a slice of lemon will keep your palate refreshed.
Ingredients
For the Beef and Sauce:
1 kg beef sirloin or chuck roast, tied with kitchen twine
2 tablespoons vegetable oil or butter
1 large onion, finely chopped
2 carrots, sliced
1 parsnip, sliced
1 small celery root (or 2 celery stalks), chopped
3 bay leaves
5-6 whole peppercorns
5-6 allspice berries
1 tablespoon sugar
2 tablespoons white vinegar
250ml beef broth
250ml heavy cream
2 tablespoons flour
Salt and pepper to taste
For Serving:
Czech bread dumplings (knedliky) or boiled potatoes
Fresh parsley for garnish
Cranberry sauce (optional, but traditional)
Step-by-Step Instructions
1. Prepare the Meat:
Start by seasoning the beef generously with salt and pepper on all sides.
In a large pot or Dutch oven, heat the vegetable oil or butter over medium-high heat.
Sear the beef on all sides until it is browned, which should take about 8-10 minutes. This step helps to lock in the flavors.
Remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, carrots, parsnip, and celery root.
Cook the vegetables until they begin to soften and caramelize, about 10 minutes.
Stir in the sugar and cook for another 2 minutes until the vegetables are lightly caramelized.
3. Deglaze and Simmer:
Add the white vinegar to the pot, scraping up any browned bits from the bottom of the pot (this is where the flavor is!).
Pour in the beef broth, and return the seared beef to the pot.
Add the bay leaves, peppercorns, and allspice berries.
Cover the pot, reduce the heat to low, and let it simmer for about 2-3 hours, or until the beef is tender and the flavors have melded beautifully.
4. Make the Cream Sauce:
Once the beef is tender, remove it from the pot and set it aside, keeping it warm.
Strain the vegetables and spices from the broth, discarding the bay leaves and whole spices.
Puree the vegetables using a blender or an immersion blender until smooth.
Return the pureed vegetables to the pot, and stir in the heavy cream.
In a small bowl, whisk together the flour with a bit of water to make a slurry, and add it to the pot to thicken the sauce.
Let the sauce simmer for another 5 minutes, stirring frequently, until it reaches a smooth, creamy consistency.
Season with additional salt and pepper to taste.
5. Serve:
Slice the beef and place it on a plate.
Generously ladle the cream sauce over the beef.
Serve with traditional Czech bread dumplings or boiled potatoes, and garnish with fresh parsley.
If you like, add a spoonful of cranberry sauce on the side for a sweet contrast.
Serving Tips
Make-Ahead: Svickova tastes even better the next day, so feel free to make it ahead of time. Simply reheat gently before serving.
Freezing: The beef and sauce freeze well. Store in an airtight container for up to 3 months. Thaw and reheat on the stovetop.
Presentation: For an authentic touch, serve the Svickova with knedliky on a large platter, with the sauce poured over the top and cranberry sauce on the side.
Nutritional Information (per serving)
Nutrient Amount
Calories 620 kcal
Protein 35g
Carbohydrates 25g
Fat 40g
Fiber 5g
Sodium 800mg
Shortcut Tips
Pre-Chopped Vegetables: Use pre-chopped vegetables to save time.
Slow Cooker Option: You can cook the beef and vegetables in a slow cooker on low for 6-8 hours, then finish the sauce on the stovetop.