Ingredients with Measurements:
- 1.5 lbs beef sirloin
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp paprika
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 cup heavy cream
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
- 1 lb egg noodles
Special equipment needed:
- Dutch oven or large pot
- Large pot for boiling noodles
- Colander
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or large pot, melt butter over medium heat.
3. Add chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
4. Add bay leaf, thyme, marjoram, and paprika to the pot and stir to combine.
5. Add beef broth and tomato paste to the pot and stir to combine.
6. Season beef sirloin with salt and pepper and add to the pot.
7. Cover the pot with a lid and transfer to the oven.
8. Bake for 2-3 hours, or until the beef is tender and easily shreds with a fork.
9. Remove the pot from the oven and transfer the beef to a plate.
10. Discard the bay leaf and use an immersion blender to puree the vegetables and broth until smooth.
11. In a small bowl, whisk together flour and heavy cream until smooth.
12. Add the flour mixture to the pot and stir to combine.
13. Bring the mixture to a boil over medium heat, stirring constantly, until the sauce thickens.
14. Add the shredded beef back to the pot and stir to combine.
15. Cook egg noodles according to package instructions in a separate pot.
16. Drain the noodles in a colander and return them to the pot.
17. Serve the svíčková over the noodles.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 580
Fat: 29g
Carbohydrates: 45g
Protein: 35g
Sodium: 570mg
Sugar: 5g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef chuck roast.
- Egg noodles can be substituted with any type of pasta.
Variations:
- Add 1 cup of sliced mushrooms to the pot before baking.
- Use sour cream instead of heavy cream for a tangier flavor.
- Add 1 tbsp of honey to the sauce for a touch of sweetness.
Tips and tricks:
- Use a meat thermometer to ensure the beef is cooked to the correct temperature.
- Make sure to puree the vegetables and broth until smooth for a silky sauce.
- To save time, use a store-bought beef broth instead of making your own.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the svíčková in a large serving dish with the noodles on the side. Garnish with chopped parsley and a dollop of sour cream.
Garnishes:
Chopped parsley, sour cream, and lemon wedges.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted carrots, green beans, or a mixed green salad.
Troubleshooting advice:
- If the sauce is too thin, add more flour and heavy cream mixture until desired thickness is achieved.
- If the beef is tough, bake for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Svíčková is a traditional Czech dish that is typically served with dumplings or noodles. It is made with beef sirloin that is slow-cooked in a vegetable and broth mixture until tender. The sauce is then thickened with heavy cream and flour to create a silky texture.
Flavor profiles:
Svíčková has a rich and savory flavor with hints of sweetness from the vegetables and cream.
Serving suggestions:
Serve svíčková with a side of roasted vegetables or a green salad for a complete meal.
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Region: Czech