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Tender Czech Svíčková Recipe with Creamy Sauce and Perfect Dumplings

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A traditional Czech dish featuring slow-cooked tender beef tenderloin with a creamy vegetable sauce and light, fluffy bread dumplings. This recipe balances rich, tangy, and slightly sweet flavors for a comforting and hearty meal.

Ingredients

Scale
  • 2 pounds (900 g) beef tenderloin, trimmed of excess fat
  • 2 medium carrots, peeled and chopped
  • 1 medium parsnip, peeled and chopped
  • 1 small celery root, peeled and diced
  • 1 large onion, roughly chopped
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons vegetable oil
  • 2 bay leaves
  • 5 whole allspice berries
  • 5 whole black peppercorns
  • 2 tablespoons white vinegar
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons flour
  • 3 cups (720 ml) beef broth, preferably low sodium
  • Salt and pepper to taste
  • Dumplings:
  • 3 cups (360 g) all-purpose flour
  • 1 cup (240 ml) milk, warm (about 110°F / 43°C)
  • 1 large egg
  • 1 teaspoon salt
  • 1 packet (7 g) active dry yeast
  • About 3 cups stale white bread cubes

Instructions

  1. Pat the beef tenderloin dry with paper towels and season generously with salt and pepper.
  2. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large Dutch oven over medium-high heat.
  3. Brown the beef on all sides until a rich crust forms, about 3-4 minutes per side. Remove and set aside.
  4. In the same pot, add the remaining butter and sauté onions, carrots, parsnip, and celery root until softened and lightly caramelized, about 8-10 minutes.
  5. Add minced garlic and cook for another minute until fragrant.
  6. Return the beef to the pot. Add bay leaves, allspice, black peppercorns, beef broth, and white vinegar.
  7. Bring to a simmer, then cover and place in a preheated oven at 325°F (160°C). Cook for 2 to 2.5 hours until the meat is tender and vegetables are falling apart.
  8. Remove the beef and set aside, covered with foil to rest.
  9. Using a slotted spoon, transfer the vegetables to a blender or use an immersion blender directly in the pot to puree until smooth.
  10. Return the puree to the pot and gently reheat.
  11. In a small bowl, mix the flour with a few tablespoons of cold water to form a slurry.
  12. Stir the slurry into the sauce and cook over low heat until slightly thickened, about 5 minutes.
  13. Slowly whisk in the heavy cream and adjust seasoning with salt and pepper. Keep warm.
  14. Prepare dumplings: dissolve yeast in warm milk with a pinch of sugar and let sit until frothy, about 5 minutes.
  15. Combine flour and salt in a large bowl, add the yeast mixture and egg, and knead until smooth.
  16. Fold in the bread cubes, cover the dough, and let it rise for 45 minutes.
  17. Shape the dough into 2-3 logs about 3 inches (7.5 cm) in diameter.
  18. Bring a large pot of salted water to a gentle boil.
  19. Add dumplings and cook covered for 20 minutes, turning halfway through.
  20. Remove dumplings and slice into 1/2-inch (1.25 cm) pieces.
  21. Slice the rested beef and serve topped with creamy sauce and dumplings on the side.
  22. Optional: garnish with a dollop of cranberry sauce or a squeeze of lemon.

Notes

Do not rush browning the beef to develop a rich crust and flavor. Use a heavy pot to maintain steady temperature during slow cooking. Puree vegetables until silky smooth for the best sauce texture, or pulse for some texture. Activate yeast in warm milk (not hot) to ensure proper rising. Fold bread cubes into dumpling dough for lightness. Start dumplings halfway through meat cooking to finish simultaneously. Adjust sauce thickness with broth or cream if needed.

Nutrition

Keywords: svíčková, Czech beef recipe, creamy sauce, bread dumplings, traditional Czech dish, slow-cooked beef, Eastern European cuisine

Find it online: https://cooksybite.com/tender-czech-sv-i-ckov-a-recipe-with-creamy-sauce-and-perfect-dumplings/