Czech specialties: Svíčková - beef sirloin in cream sauce
Prague.TV, in cooperation with Profirecepty.cz - Czech specialities: Czech traditional dishes
Enjoy cooking it yourself and bringing some Czech cuisine flair to your home!
Marinate cleaned, salted and peppered beef in lemon juice. Add other seasoning, chopped vegetables, the rest of lemon, and lightly drizzle with vinegar and melted grease.
Leave the meat in the fridge until the next day to marinate. Then wipe the meat with lard. Make slits in the beef and stuff them with bacon. It is good to cut the bacon in strips 7x7mm and get them frozen before for better interlarding. Interlard two strips of bacon in the middle of the meat with the grain and not against.
Fry The meat quickly on all sides to close the surface of the meat. It will hold the juice in the meat.
Make the base in a pot, and melt the rest of chopped bacon, oil, grease and chopped vegatables in small pieces. Fry the base to get a dark colour and strong flavor of seasoned vegetables for the sauce. When the colour is dark, put in sugar and wait till melted. Immediately add vinegar and cook for a while. After adding the meat and water, the meat must be totally immersed. Cook other part of seasoning separately to keep the intensity of flavor.
After an hour or longer (it depends on the quality and amount of the meat), it should be soft. To recognize if the meat is soft, the surface tells us and you can peel fibers of the meat. When it is cooked, take the meat out of the pot. Reduce the amount of the sauce as you wish, mix and sieve it. To thicken the sauce add jíška (melted butter with flour), but the sauce, due to vegetables, should already be a little bit creamy.
To get the final flavor add stock from the vegetables which we got during the cooking. At the end pour cream in and you can serve.
Usually served with bread dumplings, a slice of lemon, cream and cranberry compote.
Ingredients for 4 people (dumplings not included):
Beef back 0,800kg
Pork bacon 0,040kg
Celery tuber 0,160kg
Parskey root 0,040kg
Onion standard 0,240kg
Fat of pigs 0,032kg
Vegetable oil 0,010l
Dried bay leave 0,001kg
Whole allspice 0,001kg
Whole black pepper 0,001kg
Vinegar 0,028 l
Sugar crystal 0,040kg
Cream 30% 0,080 l
Wheat flour 0,028kg
Ginfest is back by Ross Kennerley
News of the festival is tonic to some people's ears
Spaghetti Bolognese: The Top 5 Spaghetti Venues In Prague by The Prague Geezer (RAW) Foto: fotolia
Spaghetti Bolognese the Italian classic dish
The Grand Restaurant Festival 2017 starts on January 15th by Raymond Johnston - Prague.TV
The theme for the eighth edition will make restaurants go for Baroque
Pubs may become responsible for drinkers' damages by Raymond Johnston - Prague.TV
The pending anti-smoking law also holds establishments responsible for patrons' actions
Mayor will serve free carp soup for Christmas by Raymond Johnston - Prague.TV
Several politicians will give traditional soup to the public Dec. 24
La Loca shares a new menu by Raymond Johnston - Prague.TV
The restaurant in Mosaic House offers healthy food that actually tastes good
Japan's Asahi to acquire Plzeňský Prazdroj by Raymond Johnston - Prague.TV
Sale is to facilitate the merger of Anheuser-Busch InBev and SABMiller
Alcron retains crown as top Czech restaurant by Raymond Johnston - Prague.TV
Maurer's list of 10 best restaurants now has four outside of Prague
Celebrating Thanksgiving in Prague 2016 by Olena Kagui - Prague.TV
Where to go for Thanksgiving dinner (or brunch) in Prague
Czech Thanksgiving – St. Martin’s Day 2016 by Olena Kagui - Prague.TV (Foto: czechtourism.com)
More than just a reason to eat goose and drink wine
Have fun. Help. Volunteer overseas - Let us organize your...
Personal Assistant who SAVES YOUR TIME and NERVES. Just ask...
Get discounts on speed dating and meet other singles...
Prague Airport Transport: Private, Shuttle & Limo-service!
Austrian Restaurant in Prague
Czech culinary inspired by the ages of 1st Republic
American style chicken wings
Nespresso. What else?