Main
Svíčková na smetaně (Czech beef in cream sauce)
- Preparation time
- 1 h 40
- Servings
- serves 4
Ingredients
- Braising beef — to buy800 g
- Carrot — to buy200 g
- Celery stalk — to buy150 g
- Onion — to buy150 g
- Cream — to buy200 ml
- Feuille de laurier — to buy2 leaves
- Vinegar — to buy2 tbsp
- Sugar — to buy1 tsp
Preparation
Cut the carrots, celery and onion into small, even dice: this is the classic aromatic base for this dish.
In a pot, brown the beef on all sides over high heat in a little oil, then set it aside.
In the same pot, sauté the vegetables for 10 minutes until nicely coloured and fragrant.
Put the meat back in the pot, add the bay leaves, cover halfway with water, season with salt and pepper, cover and simmer gently for 2 hours until the meat is tender.
Remove the meat and keep it warm. Blend the vegetables and cooking liquid with a stick blender until smooth.
Put the sauce back on the heat, add the vinegar and sugar, simmer for 5 minutes and adjust the seasoning.
Off the heat, whisk in the cream little by little until you get a silky, glossy sauce.
Slice the meat, spoon over plenty of sauce and serve with knedlíky and a little whipped cream.