Svickova (Czech Braised Beef in Root Sauce)
Svickova is a classic Czech dish featuring braised beef in a velvety root vegetable sauce, perfect for a comforting meal.
Contents (2 sections)▾
Ingredients
- 800 g beef sirloin, trimmed
- 150 g bacon, diced
- 2 tbsp vegetable oil
- 2 medium carrots, peeled and chopped
- 1 medium parsnip, peeled and chopped
- 1 medium onion, finely chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 500 ml beef broth
- 200 ml sour cream
- 2 tbsp white wine vinegar
- 1 tbsp sugar
- Salt and pepper, to taste
- 4 bread dumplings, for serving
- Fresh parsley, for garnish
Steps
Preheat the oven to 160°C (320°F). This temperature allows the beef to become tender while absorbing flavors from the vegetables.
In a large pot, heat the vegetable oil over medium heat and sauté the bacon until crispy, about 5 minutes.
Add the chopped onions, carrots, parsnip, celery, and garlic to the pot. Cook for 10 minutes until softened.
Season the beef sirloin with salt and pepper, then add it to the pot, browning it on all sides for about 8-10 minutes.
Pour in the beef broth, ensuring the meat is partially submerged. Cover and transfer the pot to the oven. Braise for 1.5 hours.
Once the meat is tender, remove it from the pot and set aside. Blend the vegetable mixture into a smooth sauce, then stir in sour cream, vinegar, and sugar.
Slice the beef and serve it on a bed of the root sauce, accompanied by warm bread dumplings and garnished with fresh parsley.
Why this works
The technique of braising allows the beef sirloin to cook slowly in a flavorful liquid, resulting in tender meat infused with the sweetness of the root vegetables. The larding process, where bacon is used, adds depth and richness to the dish, contributing umami notes. The root vegetables, once blended, create a creamy sauce with a perfect balance of sweet and sour thanks to the addition of vinegar and sugar. If the sauce appears too thick, simply add a bit more beef broth or water until reaching the desired consistency. Conversely, if the sauce is too thin, allow it to simmer uncovered for a few minutes to reduce and thicken. This dish exemplifies the Czech tradition of hearty, comforting meals, making it a perfect centerpiece for Sunday lunch.