Ingredients with Measurements:
- 1.5 lbs beef sirloin
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp vegetable oil
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1/2 cup sour cream
- 2 tbsp fresh dill, chopped
Special equipment needed:
- Dutch oven or large pot with lid
- Immersion blender or 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. Add beef sirloin and brown on all sides, about 8-10 minutes.
4. Remove beef from pot and set aside.
5. Add onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
6. Add tomato paste, flour, sugar, salt, and black pepper to the pot and stir until combined.
7. Slowly pour in beef broth while stirring constantly.
8. Add bay leaf and return beef to the pot.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2-3 hours, or until beef is tender and falls apart easily.
11. Remove bay leaf and use an immersion blender or blender to puree the sauce until smooth.
12. Return the pot to the stove over medium heat.
13. Stir in heavy cream and sour cream until combined.
14. Cook for an additional 5 minutes, stirring occasionally.
15. Stir in fresh dill and remove from heat.
16. Serve hot with your choice of side dish.
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: 480
Fat per serving: 32g
Carbohydrates per serving: 11g
Protein per serving: 37g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef chuck or beef round.
- Vegetable oil can be substituted with olive oil or canola oil.
- Heavy cream can be substituted with half-and-half or milk.
- Fresh dill can be substituted with dried dill.
Variations:
- Add sliced mushrooms to the pot before baking for a richer flavor.
- Use chicken broth instead of beef broth for a lighter version.
- Add a splash of red wine to the pot before baking for a deeper flavor.
Tips and tricks:
- Brown the beef well before baking to ensure a rich flavor.
- Use an immersion blender for easier blending of the sauce.
- Let the dish cool for a few minutes before adding the sour cream to prevent curdling.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a shallow bowl with a side of mashed potatoes or bread dumplings.
Garnishes:
Garnish with fresh dill sprigs and a dollop of sour cream.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Mashed potatoes, bread dumplings, or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, simmer over medium heat until it thickens.
- If the sauce is too thick, add more beef broth or heavy cream to thin it out.
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 leftovers in the refrigerator within 2 hours of cooking.
Food history:
Svíčková is a traditional Czech dish that dates back to the 19th century. It is typically made with beef sirloin and served with a creamy sauce made with heavy cream and sour cream.
Flavor profiles:
This dish has a rich and creamy flavor with a hint of sweetness from the sugar and a subtle herbaceous note from the dill.
Serving suggestions:
Serve hot with a side of mashed potatoes or bread dumplings.
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Region: Czech