Entree: Czechia – Central Culinary Region – Svíčková na smetaně (Braised beef in a creamy roasted root-vegetable sauce traditionally served with bread dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 2.5 lb (1.1 kg) beef sirloin roast, trimmed
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), roughly chopped
- 2 medium carrots, about 8 oz (225 g), chopped
- 2 parsnips, about 6 oz (170 g), chopped
- 1 small celeriac (celery root), about 12 oz (340 g), peeled and chopped
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (12 g) granulated sugar
- 3 bay leaves
- 6 whole allspice berries
- 8 whole black peppercorns
- 2 tbsp (16 g) all-purpose flour
- 3 tbsp (45 g) unsalted butter
- 1 cup (240 ml) heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 6 bread dumplings (store-bought or homemade) for serving
- Cranberry jam and lemon wedges for garnish

Instructions

1. Pat the beef dry, season generously with salt and pepper. In a heavy Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the roast on all sides, about 3–4 minutes per side; transfer to a plate. Sauté diced bacon in the same pot until fat renders, then add the chopped onion, carrots, parsnips, and celeriac; cook, stirring, until vegetables are lightly browned, about 8–10 minutes.
2. Stir in 2 tbsp (30 ml) white wine vinegar to deglaze the pot, scraping up browned bits. Return the beef to the pot, add 2 cups (480 ml) beef stock, 3 bay leaves, 6 allspice berries, and 8 peppercorns. Bring to a simmer, cover, and cook gently until the beef is fork-tender, about 2 to 2 1/2 hours. Remove beef and keep warm. Strain vegetables into a blender or use an immersion blender and purée until very smooth.
3. In a small skillet, melt 3 tbsp (45 g) butter and whisk in 2 tbsp (16 g) flour to make a light roux; cook 1–2 minutes without browning. Return puréed vegetables to the pot, stir in the roux, and simmer to thicken, adding additional stock if the sauce is too thick. Stir in 1 cup (240 ml) heavy cream and 1 tbsp (12 g) sugar, adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired to balance acidity.
4. Slice the beef and return to the sauce to warm through for a few minutes. Serve each portion with 1–2 bread dumplings, spoon generous amounts of creamy sauce over the meat, and garnish with a dollop of cranberry jam and a lemon wedge.