Classics · Czech

Svíčková
na smetaně

Svíčková na smetaně
Time
45'
+ 2h chilling
Diff.
medium
Kcal
680
/ serving
Servings
4
Gather 20 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 09

Lard the meat with bacon

800 g
80 g
2 łyżeczka
1 łyżeczka

Cut smoked bacon (80 g) into thick strips about 1 cm wide. Make deep cuts in beef (top round or rump) (800 g) with a sharp knife and push the bacon strips inside. Rub the meat with salt (2 łyżeczka) and a bit of ground black peppercorns (1 łyżeczka).

Tip
Bacon inside the meat moistens it from within during the long braise — that's why svíčková doesn't turn out dry.
Step 02 of 09

Sear the meat

800 g
2 łyżka

Heat rapeseed oil (2 łyżka) in a wide heavy-bottomed pot over high heat. Add beef (top round or rump) (800 g) and sear on each side until a dark brown crust forms, about 2-3 minutes per side. Move the meat to a plate.

Tip
The crust gives the sauce deep flavor. The meat must be dry before it hits the pan — wet meat steams instead of frying.
Step 03 of 09

Sauté the vegetables

2 szt
2 szt
1 szt
150 g
60 g

In the same pot reduce heat to medium. Add butter (60 g). Toss in diced onion (2 szt), carrot (2 szt), parsley root (1 szt) and celeriac (150 g). Cook for 8-10 minutes until softened and starting to brown.

Step 04 of 09

Add spices and broth

800 g
700 ml
3 szt
5 szt
1 łyżeczka
1 łyżeczka
2 łyżka
1 łyżka

Place beef (top round or rump) (800 g) on top of the vegetables. Add bay leaf (3 szt), allspice berries (5 szt), black peppercorns (1 łyżeczka) and dried thyme (1 łyżeczka). Pour in apple vinegar (2 łyżka), add sugar (1 łyżka) and pour beef broth (700 ml) — liquid should reach halfway up the meat.

Step 05 of 09

Braise covered

800 g

Cover the pot and braise on low heat for 2 hours. Turn beef (top round or rump) (800 g) to the other side every 30 minutes. The meat is ready when a fork slides in without resistance.

Tip
If the liquid reduces too much, add some boiling water. The vegetables cannot burn — they build the sauce.
Step 06 of 09

Remove the meat

800 g

Take beef (top round or rump) (800 g) out of the pot, place on a board and cover with foil so it stays warm. Fish out bay leaf (3 szt) and allspice berries (5 szt) from the sauce.

Step 07 of 09

Thicken and blend the sauce

30 g
250 ml

In a cup whisk wheat flour (30 g) with half of the heavy cream 30% (250 ml) until smooth and lump-free. Pour into the pot with vegetables while stirring. Cook for 3-4 minutes until thickened. Blend everything with a hand blender into a smooth, silky sauce. Add the rest of heavy cream 30% (250 ml) and bring to a boil.

Tip
Flour mixed into cold cream won't lump. Sprinkled straight into hot sauce — it always will.
Step 08 of 09

Season the sauce

2 łyżeczka
1 łyżka
2 łyżka
1 szt

Taste the sauce. It should be sweet-sour and mellow. Adjust with salt (2 łyżeczka), sugar (1 łyżka) and a bit of lemon (1 szt) juice or apple vinegar (2 łyżka) — until balanced.

Tip
The balance between acid and sweetness is the heart of svíčková. The sauce should be distinct but not sharp.
Step 09 of 09

Slice and serve

800 g
250 ml
4 łyżeczka
1 szt

Slice beef (top round or rump) (800 g) into 1 cm slices across the grain. Arrange on a plate, ladle sauce generously over. Top with a teaspoon of cranberry jam (4 łyżeczka), a slice of lemon (1 szt) and a dollop of heavy cream 30% (250 ml). Serve with dumplings.

Tip
Slicing across the grain makes the meat tender in the mouth. Along the grain — it'll be stringy despite the long braise.
Svíčková na smetaně
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

Favourite
Advertisement