Svíčková Na Smetaně (Czech Republic)
Svíčková na smetaně is a cherished dish from the heart of Czech cuisine, combining the best of tradition and comfort. This flavourful meal features tender marinated beef sirloin served with a rich and creamy vegetable sauce made from root vegetables, cream, and spices. Often garnished with cranberries and a slice of lemon, it’s typically accompanied by fluffy Czech dumplings.
Ingredients
- 1.5kg beef e.g. top blade
- Fat bacon for larding meat
- 1 tbsp lard
- Ground pepper
- salt
- 6 cups of water (1,45 l) approx. amount of water, depends on the size of your pot
Vegetables for svíčková base
- 2 carrots
- 2 parsley roots
- 200g celeriac
- 3 onions
- 1 apple
- 50g butter
- ½ cup granulated sugar (100g)
- ⅓ cup vinegar 5% acidity (80ml)
Spices
- 6 bay leaves
- 10 allspice balls
- 10 peppercorns
Roux
- 3 Tbsp all-purpose flour
- 50g butter
- 250ml heavy cream
- 1 lemon
- ground pepper
- salt
Step 1
Cut the fat bacon into pieces that are approximately 1 cm thick and 10 cm long. Place the bacon in the freezer for 30 minutes to firm up.
Step 2
Using a thin, long knife, make several holes in the beef. Insert your index finger into each hole to enlarge it. Create holes on both sides of the beef, then insert the strips of fat bacon into the openings.
Note: Larding can be labour-intensive. If you don’t have a larding needle, a knife and your fingers will suffice.
Step 3
Season the larded meat generously with salt and pepper on all sides.
Step 4
Peel the carrot, parsley root, and celeriac, then dice them into 1.5 cm pieces. Roughly chop the onions and dice the apple. Place the allspice balls and peppercorns into a tea strainer and add the bay leaves directly into the pot.
Step 5
In a large, heavy pot, melt lard over high heat and sear the beef on all sides until browned. Once done, remove the meat from the pot and set it aside. Using the same pot, reduce the heat to medium. Add butter and any leftover fat bacon from the larding.
Step 6
Add the diced carrots, parsley root, and celeriac, cooking until they are slightly golden and stirring occasionally.
Add the chopped onions and diced apple to the pot, cooking for an additional 3-4 minutes while stirring frequently.
Step 7
Stir in the sugar and allow it to melt and caramelise, stirring occasionally for 3-5 minutes.
Step 8
Pour in the vinegar and stir, allowing it to evaporate while continuing to stir, leaving just the vegetables with melted sugar and a bit of fat at the bottom of the pot. This should take a few minutes to prevent the sauce from becoming too sour. Add 1 teaspoon of salt and mix well.
Step 9
Return the browned beef to the pot and pour in hot water until the meat is nearly submerged. Add 1 teaspoon of salt and the spices. If you added the bay leaves freely, make a note of how many there are, as you will need to remove them later.
Step 10
Bring the pot to a boil, then reduce the heat to the lowest setting. Cover with a lid and allow it to simmer for 2.5 hours, or until the beef is tender.
Step 11
Once cooked, remove all bay leaves and discard ¼ of the vegetables to prevent the svíčková from tasting too vegetable-heavy and becoming too dense. Take out the beef and keep it warm while you continue with the sauce.
Step 12
In a separate pan, melt butter over medium heat. Add flour and stir continuously until lightly golden.
Step 13
Place a sieve over the svíčková pot and press the roux through it while mixing continuously to incorporate it into the sauce.
Step 14
Return the pot to the heat and let it simmer for 15-20 minutes, stirring occasionally to prevent the roux from settling and sticking to the bottom.
Step 15
The roux will lose its floury taste after about 15 minutes and will help thicken the sauce to a smooth and silky texture. Stir in the heavy cream and stop cooking
Step 16
Using an immersion blender, mix everything until smooth, then strain the sauce into a clean pot. Season with lemon juice and salt to taste.