Ingredients with Measurements:
- 2 lbs beef sirloin
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp vegetable oil
- 2 tbsp white wine vinegar
- 1 tbsp sugar
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Blender or food processor
- Strainer
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Season the beef with salt and pepper and brown it in a large pot with vegetable oil.
3. Add chopped onion, garlic, carrot, celery, bay leaf, caraway seeds, and beef broth to the pot.
4. Cover the pot and bake in the oven for 2-3 hours until the beef is tender.
5. Remove the beef from the pot and strain the vegetables and broth through a strainer. Reserve the broth.
6. In a separate pot, melt butter and whisk in flour to make a roux.
7. Gradually add the reserved broth to the roux, whisking constantly to avoid lumps.
8. Add white wine vinegar, sugar, and heavy cream to the pot and bring to a boil.
9. Reduce heat and simmer for 10-15 minutes until the sauce thickens.
10. Puree the vegetables in a blender or food processor until smooth and add them to the sauce.
11. Stir in sour cream and season with salt and pepper to taste.
12. Slice the beef into thin pieces and serve with the sauce.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 580
Fat: 40g
Carbohydrates: 12g
Protein: 45g
Substitutions for ingredients:
- Beef sirloin can be substituted with pork or chicken.
- Heavy cream can be substituted with half-and-half or milk.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Caraway seeds can be omitted if not available.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Serve with dumplings or mashed potatoes instead of bread.
Tips and Tricks:
- Make sure to brown the beef before baking it in the oven to seal in the juices.
- Use a blender or food processor to puree the vegetables for a smoother sauce.
- Adjust the seasoning to your taste.
Storage Instructions:
Store any leftover Svíčková in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Svíčková in a pot over medium heat until heated through.
Presentation Ideas:
Serve the Svíčková on a large platter with the sauce poured over the beef. Garnish with fresh parsley.
Garnishes:
Fresh parsley or chives.
Pairings:
Serve with a cold Czech beer or a glass of red wine.
Suggested Side Dishes:
Dumplings, mashed potatoes, or roasted vegetables.
Troubleshooting Advice:
If the sauce is too thick, add more broth or cream to thin it out. If it's too thin, simmer it for a few more minutes to reduce it.
Food Safety Advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
Food History:
Svíčková is a traditional Czech dish that dates back to the 19th century. It's typically served on Sundays or special occasions.
Flavor Profiles:
Svíčková has a rich and creamy sauce with a slightly sweet and sour flavor from the vinegar and sugar. The beef is tender and flavorful.
Serving Suggestions:
Serve the Svíčková with a side of dumplings or mashed potatoes and a cold Czech beer for an authentic Czech meal.
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Region: Czech