Svíčková na SmetaněBraised Beef in Creamy Vegetable Sauce

Name: Svíčková na Smetaně (Braised Beef in Creamy Vegetable Sauce)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6
Cuisine: Czech Republic
Ingredients: 1200 g Beef Round (whole); 10 g Garlic (crushed); 20 g Mustard; 8 g Salt; 2 g Black Pepper; 50 g Unsalted Butter; 200 g Onion (roughly chopped); 250 g Carrot (roughly chopped); 220 g Celeriac (roughly chopped); 180 g Parsley Root (roughly chopped); 900 ml Beef Stock; 2 pcs Bay Leaf (whole); 2 g Allspice; 250 ml Heavy Cream; 20 ml Lemon Juice; 15 g White Sugar; 6 g Salt; 1 g Black Pepper; 450 g All-Purpose Flour; 260 ml Whole Milk (lukewarm); 1 pcs Egg; 7 g Active Dry Yeast; 120 g White Bread (cut into small cubes); 5 g Salt

A festive braised beef dish with a silky sauce made from carrot, celeriac, parsley root, and cream. It is traditionally served with soft bread dumplings that soak up the rich, lightly sweet-and-tangy sauce.

Prep

45m

Cook

Serves

Estimated

Nutrition

Per serving

970kcal

Calories

63g

Protein

39g

Fat

89g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Beef

1.2kg
Beef Round (whole)
10g
Garlic (crushed)
20g
Mustard
8g
Salt
2g
Black Pepper

Sauce

50g
Unsalted Butter
200g
Onion (roughly chopped)
250g
Carrot (roughly chopped)
220g
Celeriac (roughly chopped)
180g
Parsley Root (roughly chopped)
900ml
Beef Stock
2pcs
Bay Leaf (whole)
2g
Allspice
250ml
Heavy Cream
20ml
Lemon Juice
15g
White Sugar
6g
Salt
1g
Black Pepper

Dumplings

450g
All-Purpose Flour
260ml
Whole Milk (lukewarm)
1pcs
Egg
7g
Active Dry Yeast
120g
White Bread (cut into small cubes)
5g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

11 steps

01
Rub the beef round with the mustard, garlic, salt, and black pepper. Let it stand while you prepare the sauce base.
02
Melt the unsalted butter in a heavy pot over medium heat. Add the onion, carrot, celeriac, and parsley root and cook until lightly golden and fragrant.
03
Nestle the seasoned beef round into the vegetables and brown it well on all sides.
04
Add the beef stock, bay leaves, and allspice. Cover and braise in the oven at 160°C (320°F) until the beef is very tender.
05
Lift out the beef round and keep it warm. Remove the bay leaves, then blend the braising vegetables and liquid until completely smooth.
06
Return the sauce to low heat and stir in the heavy cream. Season with the lemon juice, white sugar, salt, and black pepper. Simmer gently for 5 minutes, until silky.
07
Stir the active dry yeast into the lukewarm whole milk and let it foam briefly.
08
Mix the all-purpose flour with the salt, then add the egg and milk mixture. Knead into a soft dough, then work in the white bread.
09
Shape the dough into dumpling logs, cover, and let them rise in a warm place until puffy.
10
Steam the dumplings until cooked through, then slice them with thread or a serrated knife.
11
Slice the beef round and serve it with the creamy sauce and the dumplings.

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