Svíčková na smetaně
One of the most cherished dishes in Czech cuisine, Svíčková na smetaně (beef tenderloin in cream sauce) is celebrated for its deep, comforting flavors and luxurious texture. This traditional recipe features slow-braised beef enveloped in a velvety sauce made with root vegetables, aromatic spices, and the tangy richness of sour cream. Typically served with classic Czech side dishes, it offers a satisfying and well-balanced meal.
The preparation begins with searing the beef to achieve a flavorful golden crust, which helps retain its natural juices. Once browned, the meat is gently simmered with finely chopped onions, carrots, and celery, allowing their natural sweetness to infuse the dish. These vegetables, combined with carefully selected herbs and spices, create a robust foundation for the sauce.
What truly defines this dish is its silky, creamy sauce. A combination of heavy cream and sour cream is stirred in during the final stages of cooking, giving it a smooth, rich consistency with a hint of tanginess. A touch of white wine and a splash of vinegar add just the right amount of acidity, balancing the richness and enhancing the depth of flavor.
To complete the meal, сreamy beef tenderloin is traditionally accompanied by soft Czech bread dumplings (knedlíky), which effortlessly soak up the sauce, or simple boiled potatoes for a more rustic approach. Some variations include a side of cranberry sauce or pickles, providing a refreshing contrast to the dish’s rich, creamy character.
Though often prepared for festive occasions or special gatherings, this dish remains a staple of home cooking, where patience and attention to detail transform simple ingredients into a meal that embodies Czech culinary tradition. Each serving is not just food—it is a reflection of centuries-old craftsmanship, offering warmth, flavor, and a true taste of Czech heritage.
Traditional Czech dish recipe: Svíčková na smetaně
Ingredients:
- 1 kg (2.2 lbs) 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)
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.
Enjoy this traditional Czech delicacy, a dish that combines rich, creamy textures with deep, savory flavors – perfect for a comforting and hearty meal!
