Ingredients with Measurements:
- 2 lbs beef sirloin
- 2 cups beef broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp caraway seeds
- 2 tbsp lemon juice
- 2 tbsp sugar
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot
- Immersion blender or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the beef sirloin with salt and pepper. In a Dutch oven or large pot, sear the beef on all sides until browned. Remove the beef from the pot and set aside.
3. In the same pot, sauté the onion and garlic in butter until softened.
4. Add the flour and caraway seeds to the pot and stir until combined. Cook for 2-3 minutes.
5. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming. Add the lemon juice and sugar.
6. Return the beef to the pot and cover with the sauce. Cover the pot with a lid and place in the oven.
7. Bake for 2-3 hours, or until the beef is tender and falls apart easily.
8. Remove the beef from the pot and set aside. Using an immersion blender or blender, puree the sauce until smooth.
9. Return the beef to the pot and pour the pureed sauce over it. Add the heavy cream and stir to combine.
10. Serve hot with dumplings or bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 10g
Protein per serving: 45g
Substitutions for ingredients:
- Beef sirloin can be substituted with pork tenderloin or chicken breast.
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with sour cream or Greek yogurt.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use different herbs and spices to season the beef, such as thyme or paprika.
- Add grated horseradish to the sauce for a spicy kick.
Tips and tricks:
- Make sure to sear the beef well before baking to lock in the juices and flavor.
- Use a meat thermometer to check the internal temperature of the beef. It should reach 145°F for medium-rare and 160°F for medium.
- If the sauce is too thin, simmer it on the stove until it thickens to your desired consistency.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
Serve the Svíčková with Caraway Seeds in a large serving dish and garnish with fresh herbs, such as parsley or dill.
Garnishes:
Fresh herbs, such as parsley or dill.
Pairings:
This dish pairs well with a light salad or roasted vegetables.
Suggested side dishes:
Dumplings or bread.
Troubleshooting advice:
- If the beef is tough, it may not have cooked long enough. Return it to the oven and bake for another 30 minutes to an hour.
- If the sauce is too thick, add more broth or cream to thin it out.
Food safety advice:
Make sure to cook the beef to the correct internal temperature to prevent foodborne illness.
Food history:
Svíčková is a traditional Czech dish that is typically served on Sundays or special occasions. It is made with beef sirloin and a creamy sauce that is flavored with caraway seeds and other herbs and spices.
Flavor profiles:
This dish has a rich and creamy flavor with a hint of sweetness from the sugar and tanginess from the lemon juice.
Serving suggestions:
Serve the Svíčková with Caraway Seeds as a main course for a special dinner or holiday meal.
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