Ingredients with Measurements:
- 2 lbs beef sirloin
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp vegetable oil
- 2 tbsp red wine vinegar
- 2 tbsp sugar
- 1 bay leaf
- 1 tsp paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the beef and brown on all sides.
3. Add the beef broth, garlic, bay leaf, paprika, salt, and pepper. Cover and bake in the oven for 2 hours.
4. In a skillet, melt the butter over medium heat. Add the chopped onion and sugar. Cook until the onions are caramelized, about 15 minutes.
5. Remove the beef from the pot and set aside. Strain the broth and discard the bay leaf.
6. In the same pot, melt the butter over medium heat. Add the flour and whisk until smooth. Slowly add the strained broth, whisking constantly.
7. Add the heavy cream and sour cream. Whisk until smooth.
8. Add the red wine vinegar and caramelized onions. Stir to combine.
9. Using a blender or immersion blender, blend the sauce until smooth.
10. Slice the beef and serve with the creamy sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Serves 4-6
Nutritional information:
Calories per serving: 500
Fat per serving: 30g
Carbohydrates per serving: 10g
Protein per serving: 45g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef chuck roast.
- Heavy cream can be substituted with half-and-half or milk.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced carrots and celery to the pot with the beef for added flavor and nutrition.
- Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
- Use chicken broth instead of beef broth for a lighter version of the dish.
Tips and tricks:
- Make sure to brown the beef on all sides for maximum flavor.
- Strain the broth to remove any impurities and ensure a smooth sauce.
- Blend the sauce until smooth for a velvety texture.
Storage instructions:
Store any leftover beef and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef and sauce in a pot over medium heat until heated through.
Presentation ideas:
Serve the creamy svíčková in a shallow bowl with the beef slices arranged on top and the sauce spooned over.
Garnishes:
Garnish with fresh parsley or chives for added color and flavor.
Pairings:
Serve with boiled potatoes or dumplings for a traditional Czech meal.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Buttered egg noodles
Troubleshooting advice:
- If the sauce is too thin, whisk in a tablespoon of flour until desired thickness is achieved.
- If the sauce is too thick, whisk in a tablespoon of beef broth or water until desired consistency is achieved.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover beef and sauce in the refrigerator within 2 hours of cooking.
Food history:
Svíčková is a traditional Czech dish that originated in the 19th century. It is typically made with beef sirloin, root vegetables, and a creamy sauce.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve with a cold Czech beer or a glass of red wine.
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Region: Czech