RecipesChef's Meat with Cream Sauce
Svíčková and Its Recipe can be found in many households in various forms, making it not very easy to choose the right recipe. Chef's Svíčková is one of the more challenging ones, as it comes from the beloved show Kluci v akci, which aired on Czech Television. The origin of svíčková na smetaně is hard to trace, as you can encounter a root vegetable sauce with roasted meat in surrounding countries as well. It seems that svíčková na smetaně owes its existence to Austria-Hungary, when someone had the idea to add cream to the sauce. And then it became the well-known story. The recipe for svíčková as a family treasure has received many variations, differing from the Nováks on the first floor and the Svítils on the fifth floor. Svíčková na smetaně is simply the benchmark of traditional Czech cuisine, and so we bring you this recipe, which culminates in a truly exceptional gourmet experience.
Ingredients (what you need)
1 kg beef (hindquarter)
150 g lard
salt
oil
300 g onions
300 g carrots
150 g celery
150 g root parsley
10 whole peppercorns
5 allspice berries
4 bay leaves
80 g granulated sugar
1 lemon
1 l water, broth, or wine for pouring
80 g full-fat mustard
salt
sugar
vinegar
50 g butter
200 ml whipping cream
for serving
100 ml whipped cream
100 g cranberries
1 lemon
Recipe steps
First, we clean the meat and then lard it. From half of the bacon, we cut wedges. In the meat, we make holes in a few places with a small knife (along the grain) and stuff the cut bacon inside. We tie the meat into a roll with string to hold it tightly. In oil, we sear the meat on all sides and then remove it and set it aside.
We cut the remaining bacon into cubes and add it to the hot oil left from the meat. We render it thoroughly. We add the chopped vegetables, cut into cubes, and sauté them until golden brown. We add wild spices and sugar. We let it caramelize, then add sliced lemon without the peel and seeds. Then we pour in water, or if you prefer, beef broth or white wine. We add mustard and salt and cover it. We place it in a preheated oven. We roast the meat until tender, which takes about 1–1.5 hours.
Afterward, we remove the meat from the sauce and pass the sauce through a fine sieve, or we blend the sauce. Choose the method of preparation according to your taste. We season with salt, sugar, and vinegar and add butter and cream.
Finally, remove the kitchen twine from the meat and slice it. Serve a slice of meat with bread dumplings and creamy sauce. Garnish with a dollop of whipped cream, cranberries, and a slice of lemon.
Additional information about the recipe Chef's Meat with Cream Sauce
Chef's Svíčková is a classic Czech dish that has found its place in the hearts of gourmets. This delicate dish is prepared from high-quality beef tenderloin, which is carefully marinated in a mixture of vegetables and spices. The sauce is thickened with cream, giving it a delicious creaminess. Root vegetables and traditional cranberries play a key role as garnishes. It is served with yeast dumplings, which perfectly complement the flavor harmony. Thanks to the precise preparation according to the chef’s instructions, this dish becomes an unforgettable experience for all lovers of Czech cuisine.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
