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Svíčková na smetaně s brusinkami
A classic Czech dish featuring tender beef sirloin braised in a rich, creamy vegetable sauce, traditionally served with cranberries and bread dumplings.
🧂 Ainekset
- 1.2 kg Beef sirloin
- 2 medium Carrots(peeled and roughly chopped)
- 2 medium Parsley root(peeled and roughly chopped)
- 1/2 medium Celery root(peeled and roughly chopped)
- 1 large Onion(roughly chopped)
- 100 g Bacon(diced)
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 750 ml Vegetable broth
- 200 ml Heavy cream
- 2 tbsp Lemon juice
- 1 tsp Sugar
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
- 3 Allspice berries
- 100 g Cranberries(for serving)
- for serving Bread dumplings
👨🍳 Ohjeet
- 1
Preheat oven to 160°C (320°F). Season the beef sirloin generously with salt and pepper. In a large, oven-safe pot or Dutch oven, heat butter over medium-high heat. Sear the beef on all sides until browned. Remove beef and set aside.
- 2
Add diced bacon to the pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add chopped carrots, parsley root, celery root, and onion to the pot. Sauté until softened and lightly browned, about 8-10 minutes.
- 3
Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to form a roux.
- 4
Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf and allspice berries. Return the seared beef to the pot. Bring the liquid to a simmer.
- 5
Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the beef is very tender. Check periodically and add more broth if needed.
- 6
Remove the beef from the pot and let it rest. Discard the bay leaf and allspice berries. Strain the sauce through a fine-mesh sieve into a saucepan, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- 7
Bring the strained sauce to a simmer. Stir in the heavy cream, lemon juice, and sugar. Season with salt and pepper to taste. Simmer gently for 5-10 minutes until the sauce has thickened slightly.
- 8
Slice the rested beef. Serve the beef slices generously topped with the creamy sauce. Garnish with reserved crispy bacon and a spoonful of cranberries. Serve with bread dumplings.
💡 Ammattilaisvinkit
- ✓For a smoother sauce, you can blend the strained vegetables with the sauce before adding the cream.
- ✓Ensure the beef is well-seasoned before searing for maximum flavor.
- ✓Don't rush the braising process; low and slow is key for tender beef.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of red wine to the sauce for a deeper flavor.
- For a richer sauce, use beef broth instead of vegetable broth.