Svickova is one of the most cherished classic dishes of the Czech Republic. The dish is a slow-cooked marinated beef sirloin served in a creamy vegetable sauce. The ingredients include root vegetables, onions, celery, carrots, cream and spices.
Traditionally, to be able to prepare svickova is a test of your culinary skills.
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How to Make Traditional Svickova, the Beloved Dish of the Czech Republic
Description
Svickova is one of the most cherished classic dishes of the Czech Republic. The dish is a slow-cooked marinated beef sirloin served in a creamy vegetable sauce. The ingredients include root vegetables, onions, celery, carrots, cream and spices.
Background and Origin
Svickova simply translates to "beef tenderloin" in English. It originated from the Bohemian region, where it was considered a unique meal for the upper class and nobles. Cooks in this era marinated beef in vinegar to make it tender, and cooked it with vegetables and spices to add flavor.
Today, the beef is not marinated in vinegar anymore but slow-cooked in vegetables and broth, including spices.
Svickova since the 19th century has become a meal for all, including visitors. The recipe has spread over neighboring countries and is becoming a recipe wonder in other parts of the world, thanks to food bloggers.
Locals often enjoy Svickova on Sundays at lunch and on special celebrations like weddings.
Ingredients
Instructions
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How to Prepare the Classic Svickova of the Czech Republic
- Put two tablespoons of oil in a cooking pan on medium heat. Sauté the bacon, parsley roots, and carrots for 15 minutes. Add the onion, the butter and the salt. Stir-fry for another 15 minutes.
- Make a space in the middle of the pan and fill it with the 3 tablespoons of sugar. Stir the sugar until it melts. Add the cranberries and mustard. Mix them into the sauce.
- Add the bay leaves, thyme, and one tablespoon pepper.
- Pour in the beef broth and stir. Allow it to simmer for two minutes.
- In a separate pan, heat two tablespoons of oil and stir-fry the beef. Sprinkle on it some salt to taste. Add one tablespoon of pepper. Fry the beef until all sides are brown. Transfer the beef into the pot of vegetables. Add 100g of water.
- Cover the pot and continue cooking in the oven at 140 degrees for 3 hours.
- When cooked, scoop out the beef and blend the vegetables into a smooth paste, adding 500ml of cream. Add a teaspoon of vinegar, salt, and sugar to taste.
- Serve Svickova with slices of bread or dumplings and the cooked beef.
- Enjoy!
Video credit: RBB Recipes–YouTube
Note
Tips for Preparing Svickova
- Reduce the lemon to half if you find the sauce acidic after preparation.
- You can also garnish svickova with a slice of lemon, cranberry sauce, and a dollop of whipped cream for a sweet-sour taste.
- Use the neck part of the beef as that part is tender. However, you can experiment with other parts of the beef.
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Enjoy Svickova with loved ones on Sundays at lunch with this step-by-step guide. Let me know how it turns out. Happy cooking!
