Ingredients with Measurements:
- 2 lbs beef sirloin
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup sour cream
- 1/2 cup grated onion
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 3 tbsp tomato paste
- 2 tbsp sugar
- 2 tbsp white vinegar
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 bay leaf
- 1 lemon, sliced
- 1 cup cranberry sauce
Special equipment needed:
- Dutch oven or large pot with lid
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or large pot, heat vegetable oil over medium-high heat.
3. Season beef sirloin with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.
4. In the same pot, add grated onion and cook until softened.
5. Add flour and tomato paste, stirring constantly for 2-3 minutes.
6. Slowly pour in beef broth, stirring constantly to prevent lumps from forming.
7. Add sugar, white vinegar, allspice, nutmeg, bay leaf, and lemon slices. Stir to combine.
8. Return beef sirloin to the pot, cover with lid, and transfer to preheated oven.
9. Bake for 2-3 hours, or until beef is tender and falls apart easily.
10. Remove beef from pot and set aside.
11. Using a blender or immersion blender, blend the remaining sauce until smooth.
12. Return the sauce to the pot and stir in heavy cream and sour cream.
13. Simmer the sauce over low heat for 10-15 minutes, stirring occasionally.
14. Slice the beef sirloin and serve with the cranberry sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 560
Fat: 34g
Carbohydrates: 22g
Protein: 41g
Sodium: 1300mg
Sugar: 14g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or pork tenderloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Heavy cream can be substituted with coconut cream or cashew cream.
- Sour cream can be substituted with Greek yogurt or dairy-free sour cream.
- Cranberry sauce can be substituted with lingonberry jam or raspberry jam.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use chicken broth instead of beef broth for a lighter version.
- Add a splash of red wine to the sauce for a richer flavor.
- Top with fried onions or bacon bits for extra crunch.
Tips and tricks:
- Sear the beef sirloin on high heat to create a nice crust and seal in the juices.
- Use a Dutch oven or large pot with a lid to keep the sauce from evaporating too quickly.
- Let the beef sirloin rest for 10-15 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Store leftover Svíčková with Cranberry Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Svíčková with Cranberry Sauce in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
Serve Svíčková with Cranberry Sauce on a large platter with the beef sirloin slices arranged on top of the sauce. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Fried onions or bacon bits
- Lemon slices
Pairings:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
- Crusty bread
Suggested side dishes:
- Creamy mashed potatoes
- Roasted root vegetables
- Steamed green beans
- Crusty bread with butter
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or heavy cream to thin it out.
- If the sauce is too thin, simmer it over low heat for a longer period of time to reduce and thicken it.
Food safety advice:
- Make sure to cook the beef sirloin to an internal temperature of at least 145°F to ensure it is safe to eat.
- Store leftover Svíčková with Cranberry Sauce in the refrigerator for up to 3 days.
Food history:
Svíčková is a traditional Czech dish that is typically served on Sundays or special occasions. It is made with beef sirloin that is slow-cooked in a creamy sauce and served with dumplings and cranberry sauce.
Flavor profiles:
Svíčková with Cranberry Sauce is a savory and creamy dish with hints of sweetness from the cranberry sauce. The beef sirloin is tender and juicy, while the sauce is rich and flavorful.
Serving suggestions:
Serve Svíčková with Cranberry Sauce as the main course for a special occasion or holiday dinner. Pair it with mashed potatoes or roasted vegetables for a complete meal.
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Region: Czech