046 Czech Republic – Svíčková na smetaně

046 Czech Republic - Svíčková na smetaně2

Svíčková na smetaně

Svíčková, or svíčková na smetaně (beef sirloin in cream sauce), is a typical Czech dish and one of the most popular Czech meals. It is sirloin prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with houskové knedlíky (bread dumplings).

For the svickova na smetana :

2 pounds beef tenderloin

1 slice of bacon, sliced into thin strips

1 medium onion, chopped

2 medium carrots, chopped

2 medium parsnips, chopped

1/2 small celeriac root, diced

2 bay leaves

1/2 teaspoon allspice

1 teaspoon thyme

2 tablespoons fresh chopped parsley

1 cup / 8 fluid ounces red wine vinegar

4 tablespoons butter or lard

1/2 teaspoon sugar

The juice of 1 lemon

1/2 cup sour cream

Directions

24 hours before cooking time: Lard and marinate the beef. Using a small sharp knife,

make small cuts in the tenderloin and insert one of the pieces of sliced‑up bacon into

each. Season well with salt and black pepper (fresh‑ground or not, as you prefer).

Put the meat into a glass or ceramic (not metal) pan large enough to hold the meat but

small enough to keep it covered by the marinade. Surround and cover it with the

chopped vegetables. Sprinkle on thyme, allspice and parsley. Season with salt and more

pepper: add bay leaves. Pour in the vinegar and two tablespoons of the oil. Add a little

more water or vinegar if you need to in order to cover the meat (remember that the

vegetables will let off a little liquid in the marinade). Cover the pan and refrigerate. Turn

the meat in the marinade occasionally.

The next day: Preheat the oven to 175C / 350F. Remove the tenderloin from the

marinade: pat it dry with paper towels. Heat the remaining 2 tablespoons of oil very hot

in a drying pan big enough to take the tenderloin. Sear the meat all over: then remove to

a roasting pan.

Pour a little water into the frying pan ‑‑ half a cup or so ‑‑ and boil rapidly, scraping the

pan to get the remains of the searing into solution. Then pour these juices over the

roast. Surround it with all the vegetables and pour over the marinating liquid. Place the

butter or lard on top of the meat. Then put the whole business in the oven and roast,

basting occasionally, for 1 1/2 hours.

When the meat is done, take it out of the oven and reduce the oven temperature to a

very low setting (under 50C / 100F). Remove the roast from the pan: pour all remaining

liquid and the vegetables into a pan. Put the meat back in the pan and return to the

oven. Meanwhile, puree the liquid and vegetables in a blender or food processor, or push

them through a sieve with a wooden spoon.

For the sauce: pour the vegetable puree into a medium‑sized saucepan and heat to a low

boil. Season with salt and pepper. Add the lemon juice and sugar. If the sauce needs

thinning, add some water or beef broth. Finally, just before serving, stir the sour cream

into the sauce and heat it through. Don’t let it boil, or you risk the sour cream curdling.

Serve slices of the tenderloin with dumplings: ladle the sauce over.

For the bread dumplings / knedliky:

3 cups white flour

3 cups semolina

1 whole egg

1 teaspoon baking powder

1/2 cup milk (or thereabouts)

1 teaspoon salt

1/2 baguette / French stick or similar French bread, cubed

Directions

Mix the flour, semolina and baking powder together in a large bowl. Make a well in the

center and break in the egg. Mix in some milk and the salt: then start mixing in the

flour. Stir the dough very hard with a wooden spoon for about ten minutes, adding milk

if necessary until bubbles start to form (or mix for several minutes in a food processor,

using the plastic blade). Add some of the cubed bread: continue to mix. Keep adding

bread until the dough is pretty full of it.

Put the dough on a floured board. Divide into four pieces, shaping them into small

loaves by rolling them on the board with your hands.

Bring a large pot of salted water to a rapid boil. Put in two of the dumplings and let them

cook for 12 minutes: flip them over and cook for thirteen minutes more. Remove and

repeat with the other two dumplings.

Place the cooked dumplings on a cutting board. Don’t try to slice them with a knife: the

dumplings are likely to get crushed and lose their lightness. Instead, take a long piece of

sewing thread, slide under one of the dumplings (the short way), wrap it around the top

and pull tight to slice. Repeat until the dumpling are all sliced. Place them in a covered

serving bowl to keep warm.

Cranberry Sauce

1 bag of fresh cranberries

water

1 cup of sugar

1 cup of red wine

1 TBSP of Rum

2 TBSP of Orange liqueur

butter to your liking 

Directions

1. rinse cranberries and pick out any stems or bad berries

2. put cranberries into a medium pot and add water so cranberries are immersed about 1/2 to 3/4 way (it depends how “liquid-y” you would like your sauce)

3. add sugar, stir and bring all ingredients in the pot to boil

4. lower the heat and cook about 15 minutes

5. add red wine and cook another 10 min on low heat

6. finally add rum and liqueur, stir and turn off the heat

7. add about 1/4 to 1/2 of the stick of butter into the sauce and stir until butter melts

Original recipes found here:

http://www.europeancuisines.com/Czech-Svickova-Svikova-Na-Smetane-Smetana-Beef-With-Sour-Cream-Sauce-And-Dumplings-Recipe

http://czech-o-slovaks.blogspot.com/2011/11/cranberry-sauce-from-scratch-brusinkova.html

Author: martymadeitproductions

A Home Chef's Journey

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s