Svíčková na smetaně is a classic Czech dish featuring tender beef in a rich cream sauce, often served with dumplings or potatoes. 🍽️ Originating in the 18th century, it's a symbol of Czech hospitality 🏡, bringing people together during festive meals and family gatherings. 🥂 Its deep flavors and comforting texture make it a perfect dish for any occasion, from celebrations to cozy dinners. 🎉
Ingredients
- 1 kg beef tenderloin or sirloin
- 2 onions, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 bay leaf
- 5-6 black peppercorns
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 1 cup white wine
- 1-2 cups beef broth or water
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 tbsp vinegar
- Salt and pepper, to taste
- 1 tbsp butter
- 1-2 tbsp flour optional, for thickening
Instructions
Preparing and searing the meat
- Slice the beef into large portions to ensure it cooks evenly.
- Heat the vegetable oil in a large pot over medium-high heat.
- Sear each piece of beef on all sides until a deep golden-brown crust forms. This locks in juices and enhances the dish’s overall flavor.
- Once browned, remove the meat and set it aside.
Sautéing the vegetables
- In the same pot, add the onions, carrots, and celery.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables become soft and slightly caramelized.
- Add the minced garlic and stir for another minute to release its aroma.
Building the flavorful sauce
- Stir in the tomato paste, cooking it for 2-3 minutes to intensify its depth of flavor.
- Deglaze the pot by pouring in the white wine, scraping up any browned bits stuck to the bottom to incorporate their rich taste into the sauce.
Slow-cooking the beef
- Return the beef to the pot and add the bay leaf, peppercorns, and dried thyme.
- Pour in enough broth (or water) to fully submerge the ingredients.
- Bring to a gentle boil, then reduce the heat to low and let it simmer.
- Cover and cook for 2-3 hours, allowing the meat to become tender and infused with flavor.
Creating the creamy sauce
- Once the meat is fully cooked, remove it from the pot and set it aside to rest.
- Use an immersion blender to puree the vegetable mixture until it forms a smooth, velvety sauce. Alternatively, transfer the mixture to a standard blender for a finer consistency.
- If the sauce is too thin, whisk 1 tbsp flour with a little water, then stir it into the sauce and let it simmer until thickened.
Finishing touches
- Mix in the sour cream and heavy cream, stirring until fully combined.
- Add the vinegar to balance the richness of the sauce.
- Taste and adjust the seasoning with salt and black pepper.
- If needed, add a little more broth or water to reach the perfect consistency.
Serving the dish
- Slice the rested beef and return it to the pot, letting it absorb the flavors of the sauce for a few minutes.
- Serve hot with Czech bread dumplings (knedlíky), boiled potatoes, or rice.
- For a traditional touch, garnish with cranberry sauce or pickled vegetables for a contrast of flavors.
OMG, this looks amazing! My Czech grandma used to make something similar, but hers was *way* more complicated (and involved a lot more shouting!). Definitely trying this recipe – the pics alone are making my mouth water. Wish me luck! 🤞