Sviečková na Smotane s Brusnicovou Omáčkou
A classic Slovak dish of tender beef sirloin braised in a creamy vegetable sauce, served with a side of tart cranberry sauce and traditional bread dumplings (knedľa). This is a celebratory dish often found on special occasions.
🧂 Ingredients
- 1 kg Beef sirloin or tenderloin(trimmed of silver skin)
- 500 g Root vegetables (carrots, parsley root, celeriac)(peeled and roughly chopped)
- 2 large Onions(roughly chopped)
- 100 g Bacon(diced)
- 3 tbsp All-purpose flour
- 750 ml Beef broth
- 200 ml Heavy cream
- 2 tbsp Lemon juice
- 1 tbsp Mustard(Dijon or mild yellow)
- 2 Bay leaves
- 5 Allspice berries
- 10 Black peppercorns
- to taste Salt
- 2 tbsp Vegetable oil or lard
- for serving Cranberry sauce
- for serving Bread dumplings (Knedľa)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Season the beef generously with salt. In a large, oven-safe pot or Dutch oven, heat oil or lard over medium-high heat. Sear the beef on all sides until deeply browned. Remove beef and set aside.
⏱️ 10 minutes - 2
Add diced bacon to the pot and cook until crisp. Remove bacon and set aside, leaving the rendered fat in the pot. Add the chopped onions and root vegetables to the pot and cook until softened and lightly browned, about 10-15 minutes.
⏱️ 25 minutes💡 Tip: Don't rush this step; browning the vegetables adds depth of flavor. - 3
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring, to form a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
⏱️ 3 minutes - 4
Return the seared beef to the pot. Add the bay leaves, allspice berries, and peppercorns. Ensure the beef is mostly submerged in the liquid. If not, add a little more broth or water.
💡 Tip: Tying the beef with kitchen twine can help it maintain its shape during braising. - 5
Cover the pot tightly and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the beef is very tender and easily pierced with a fork.
⏱️ 2 hours 30 minutes - 6
Remove the beef from the pot and let it rest on a cutting board, loosely tented with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing down on the solids to extract as much liquid as possible. Discard the solids.
💡 Tip: For a smoother sauce, you can blend some of the cooked root vegetables with a little of the braising liquid before straining. - 7
Bring the strained liquid to a simmer over medium heat. Stir in the heavy cream, lemon juice, and mustard. Cook for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt to taste.
⏱️ 10 minutes💡 Tip: The lemon juice and mustard balance the richness of the cream and vegetables. - 8
Slice the rested beef against the grain into ½-inch thick slices. Serve the beef slices generously topped with the creamy vegetable sauce. Garnish with the reserved crispy bacon. Serve immediately with bread dumplings and cranberry sauce.
💡 Tip: The cranberry sauce provides a sweet and tart contrast to the rich sauce.
💡 Pro Tips
- ✓Using a good quality beef cut is essential for tenderness.
- ✓Braising slowly at a low temperature ensures the meat remains moist and tender.
- ✓The combination of root vegetables creates a naturally sweet and savory base for the sauce.
- ✓Don't skip the lemon juice and mustard; they are crucial for balancing the flavors.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the beef and bacon, and use vegetable broth. Add more root vegetables and perhaps some mushrooms for heartiness.
- Some recipes include a touch of sugar or honey in the sauce to balance the tartness of the lemon.
- Serve with potato dumplings (zemiakové knedle) instead of bread dumplings.