One of the variants of preparation of the popular Czech dish. Svíčková on cream is prepared according to traditional recipes from roast Beef sirloin, which was replaced by beef back since the middle of the last century, probably for economic reasons or simply because real sirloin was scarce then. Even nowadays, real sirloin is a luxury, overpriced meat, and so it certainly doesn’t matter if we prepare it from beef hind or beef rump, we just have to bake the meat longer.
Ingredients:
1.5 kg
of beef hind or beef leg from a young bull
500 ml
beef stock (as required)
4 tbsp
sunflower oil
2 tablespoons
of bran
2 tbsp
smooth flour
1 tsp
granulated sugar
8 pcs
of allspice
5 pcs
of bean leaves
4 pcs
of larger carrots
2 pcs
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small jars of sterilized celery noodles
1 pc
whipping cream
1 pc
of sour cream
1/2 l
of milk
a few drops of lemon
salt
For garnish:
lemon slices
whipped cream
cranberries
Procedure:
Heat the oil in a large pot and sauté the cleaned, coarsely grated carrots and drained celery in it for at least 10 minutes, stirring constantly (set the brine aside)
.Add the sugar, cranberries and stir for 1 minute, then set the Vegetable Recipes aside and brown the cleaned meat in the pot on all sides, lightly season with salt, then cover with the Vegetable Recipes, pour in the celery brine and beef stock so that the meat is 2/3 submerged, add allspice, bay leaves and simmer over low heat for 45 minutes, turning and basting occasionally
Transfer the packet to a preheated oven at 180 °C and bake until tender (about 1 hour), then remove the soft meat, slice and keep warm and strain the sauce through a fine sieve
Serve the meat with the sauce and the bun, garnished with whipped cream, cranberries and lemon slices.
Recommendation:
The meat can be topped with bacon and vinegar instead of lemon juice. The candle is best left to rest for a day or two.
