🥩 Svíčková na Smetaně

Name: Svíčková na Smetaně
Total time: 180 min
Yield: 6
Cuisine: Czech Republic
Ingredients: 1 kg beef sirloin; 2 carrots, chopped; 1/4 celeriac or 2 celery stalks, chopped; 1 onion, chopped; 2 tbsp neutral oil; 2 bay leaves and 5 allspice berries; 2 tbsp vinegar; 500 ml water; 200 ml cream; Bread dumplings and cranberry compote to serve

Origin: Czech Republic

660kcal

per serving · 400 g

165kcal

per 100 g

44 gProtein11 g / 100 g

28 gFat7 g / 100 g

56 gCarbs14 g / 100 g

Svíčková is a festive Czech dish of braised beef sirloin served in a smooth, creamy sauce made from the puréed root vegetables it was cooked with. Slices of beef and soft bread dumplings are ladled with the tangy-sweet sauce and topped with cranberry compote. It is a classic Sunday and celebration meal in Czech homes and restaurants.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

High protein11 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: beef sirloin

Not veganbecause of: beef sirloin, cream sauce

Contains glutenbecause of: bread dumpling

Contains dairybecause of: cream sauce

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Celery

What it is made of

beef sirloincream saucecranberrybread dumplingcarrotcelery

Recipe

6 servings180 min

Ingredients

1 kg beef sirloin
2 carrots, chopped
1/4 celeriac or 2 celery stalks, chopped
1 onion, chopped
2 tbsp neutral oil
2 bay leaves and 5 allspice berries
2 tbsp vinegar
500 ml water
200 ml cream
Bread dumplings and cranberry compote to serve

Method

Brown the beef on all sides in the oil and set aside.
Fry the carrot, celery and onion in the same pot until golden.
Return the beef, add the spices, vinegar and water, cover and braise at 160°C for about 2 hours until tender.
Remove the beef and spices, blend the vegetables with the cooking liquid, then stir in the cream and simmer until smooth.
Slice the beef and serve with the sauce, sliced bread dumplings and a spoonful of cranberry compote.

How to make it lighter

Serve 2–3 slices of dumpling instead of the usual 5–6.
Replace half the cream with extra puréed vegetables and cooking liquid for a lighter sauce.
Trim visible fat from the beef and keep the cranberry topping to a single spoon.

History

Svíčková is regarded as one of the defining dishes of Czech cuisine. Today it is served at family celebrations and is a staple of traditional Czech restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →