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Svickova (Czech Beef in Cream Sauce)

Czech · Dinner · Medium

Svickova (Czech Beef in Cream Sauce)

Total
3 hr 30 min
Prep
25 min
Serves
6
Calories
535
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Tender beef rests in a velvety carrot and celery root sauce, sharpened with lemon and softened with cream. A Czech Sunday lunch worth the slow braise.

The vegetables do most of the work in Svickova (Czech Beef in Cream Sauce): they brown alongside the meat, then blend into a thick, gently sweet gravy. Allspice and bay give the sauce depth without overwhelming the roots.

Use a compact chuck roast rather than expensive tenderloin for this slow version from the Czech Republic. Let the meat become fork-tender before blending the sauce, and add the lemon at the end so its brightness survives.

CreamySavoryTangyMake AheadComfort FoodNut-freeEgg-freeGluten-freeHigh-protein

Method

  1. Heat the oven to 325°F (165°C). Pat the beef chuck dry and season with salt and black pepper. Heat the oil in a Dutch oven over medium-high heat and brown the roast for , turning to color all sides; lift onto a plate.

  2. Add onion, carrot, celeriac and parsnip to the pot. Cook over medium heat for , stirring, until the edges take on golden spots.

  3. Add bay leaves, allspice and water, scraping the bottom clean. Return the beef, cover and braise in the oven for , until a fork twists easily in the meat; it will be well beyond 145°F.

  4. Lift out the beef and let it rest for before slicing. Remove the bay leaves, then blend the vegetables and braising liquid until smooth with an immersion blender.

  5. Stir heavy cream and sugar into the sauce and simmer over low heat for until silky. Add lemon juice, return the sliced beef and spoon sauce over it to serve.

Forkue tips

  • Serve with bread dumplings or boiled potatoes to catch the sauce; those accompaniments are separate from the nutrition estimate.
  • If celery root is unavailable, use 3 celery stalks and one extra carrot; the sauce will be a little lighter.

Storing and reheating

Refrigerate the sliced beef in its sauce for up to 3 days. Warm gently in a covered saucepan, stirring the sauce around the meat; loosen with a spoonful of water if it has thickened.

Kitchen gear

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Nutrition per serving, estimated

535Calories
36gProtein
16gCarbs
36gFat

Photo: Patrick-Emil Zörner (Paddy), CC BY-SA 2.0 de, via Wikimedia Commons (cropped and enhanced)

Svickova (Czech Beef in Cream Sauce): FAQ

Does svickova have to use tenderloin?

No. Tenderloin suits a shorter cooking method, but chuck works well for a long braise and gives the gravy more body. Cook it until the connective tissue softens.

Why does my sauce taste too sweet?

Root vegetables become quite sweet during cooking. Add lemon juice a little at a time after the cream, tasting until the sauce has a clear sweet-sour balance.

How do I store and reheat Svickova (Czech Beef in Cream Sauce)?

Refrigerate the sliced beef in its sauce for up to 3 days. Warm gently in a covered saucepan, stirring the sauce around the meat; loosen with a spoonful of water if it has thickened.

How long does Svickova (Czech Beef in Cream Sauce) take?

About 3 hr 30 min in total: 25 min prep and 3 hr 5 min cooking.

What do I need to make Svickova (Czech Beef in Cream Sauce)?

The key ingredients are beef chuck, onion, carrot, celeriac, parsnip and bay leaves, plus pantry basics.

Any tips for Svickova (Czech Beef in Cream Sauce)?

Serve with bread dumplings or boiled potatoes to catch the sauce; those accompaniments are separate from the nutrition estimate.

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