My Favorite Traditional Czech Recipe: Svíčková na Smetaně

The Czech Republic has many hearty dishes. But my favorite is Svíčková. It is slow-cooked beef sirloin in a creamy vegetable sauce, served with bread dumplings, cranberry sauce, and a slice of lemon. No special occasion is complete without it.

1. Prepare the Vegetables and Marinate

• 1 kg beef sirloin

• 2 carrots, 2 parsnips, 1 celery root

• 2 onions

• 5 whole peppercorns

• 3 allspice berries

• 1 bay leaf

• 1 cup red wine vinegar

• 2 cups beef broth

• 3 tablespoons lard (or vegetable oil)

Cut vegetables into chunks. Sear meat on all sides in lard. Add vegetables and spices. Pour vinegar and broth over meat. Marinate overnight.

2. Slow Cook the Meat

• Remove meat from marinade. Strain vegetables (save marinade liquid).

• Sear meat again in lard.

• Add strained vegetables and marinade.

• Simmer covered for 2-3 hours (until meat is tender).

3. Make the Cream Sauce and Dumplings

• Remove meat. Blend the vegetable mixture until smooth.

• Add 1 cup heavy cream.

• Season with salt, sugar, and a splash of lemon juice.

• Return meat to sauce.

• Serve with bread dumplings (knedlíky) and cranberry sauce.