Czech Beef Svickova
Embark on a culinary journey to the heart of the Czech Republic with a traditional Svickova dish. This classic Czech cuisine delicacy beautifully harmonizes the heartiness of beef with the refreshing tang of a vegetable medley. A vibrant sour cream sauce, infused with aromatic herbs, elevates the dish to a realm of rich, robust flavors. This Czech beef stew, lovingly prepared with the finest ingredients, promises a sensory experience that will linger on your palate. Perfect for a romantic dinner, this dish promises to delight the most sophisticated of taste buds, captivating them with the charm of Czech culinary artistry.
Serves: 2, Difficulty: Expert
Preparation Time: 30 minutes, Cooking Time: 2 hours
Ingredients
- 350 g Beef Sirloin
- 150 g Carrots, sliced
- 100 g Parsnips, sliced
- 75 g Celery Root, diced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 Bay Leaves
- 30 g Flour
- 150 ml Sour Cream
- 1 Lemon, juiced
- 2 tablespoons Sugar
- 2 tablespoons White Vinegar
- 50 g Butter
- Salt, to taste
- Black Pepper, to taste
- 2 tablespoons Parsley, chopped
Method
- Season the beef sirloin with salt and black pepper.
- In a heavy pan, melt the butter over medium heat. Brown the beef on all sides. Remove and set aside.
- In the same pan, add onions and garlic. Sauté until soft and aromatic.
- Stir in the flour, and cook for a minute, forming a roux.
- Gradually add the juice of the lemon and white vinegar, stirring constantly to avoid lumps.
- Return the beef to the pan, add the sliced carrots, parsnips, diced celery root, and bay leaves. Pour in water to cover the ingredients.
- Bring to a simmer, cover, and cook on low heat for 1.5 hours or until beef and vegetables are tender.
- Stir in the sour cream and sugar, and cook for 5 more minutes.
- Season with additional salt and black pepper to taste.
- Garnish with chopped parsley and serve hot.
Tips
- For a more robust flavor, let the beef marinate with salt and pepper for a few hours before cooking.
- Use a heavy-bottom pan to ensure even cooking and avoid burning.
- The stew often benefits from a day of rest, allowing flavors to meld beautifully.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 150 kcal | 750 kcal |
| Energy | 627 kJ | 3135 kJ |
| Fat | 8 g | 40 g |
| Saturated Fat | 3 g | 15 g |
| Carbohydrates | 10 g | 50 g |
| Sugars | 4 g | 20 g |
| Protein | 10 g | 50 g</
      |