Czech Svickova sauce recipe
-
Loading... - Finn Gruber
- 21 Mar 2023
- 52 Views
- 0 Like
- 0 Comment
Svíčková is a famous sauce from Czech cuisine, made from root vegetables and heavy cream. It’s thickened with roux.
Svíčková sauce is eaten warm and poured over a beef slice, accompanied by bread dumplings. You can also garnish the final dish with lemon, cranberries, and a scoop of whipped cream.
The literal translation could be “Beef tenderloin in cream sauce”, but I don’t know any single Czech who would use this beef cut (tenderloin/fillet mignon) for svíčková. More about the best beef cuts for svíčková further in the article.
Making svíčková is not hard; you don’t need any fad ingredients. The magic lies in the process, which you have to carefully follow step-by-step, with the result being a flavorful and rich sauce.
INGREDIENTS
Let’s go on and take a peek at the ingredients needed to make svíčková:
Beef; many respected Czech cooks recommend top blade or bolar blade; in this recipe, I used a piece of the top blade (loupaná plec in Czech)
Fat bacon; to lard the beef
Vegetables: parsley roots, carrots, celeriac, onions
Apple; for a smoother taste
Lard; to brown the beef
Butter; to sauté vegetables
DETAILED INSTRUCTIONS WITH PHOTOS
There are a lot of svíčková recipe variants. In some cases, they want you to marinate the meat beforehand, pour in some wine or add thyme and other spices and herbs. Some recipes are overly complicated to their own detriment.
The process written down here is simple and easy to follow. The beef doesn’t need to be marinated in advance. It’s braised in a heavy pot on the stove.
STEP 1: Lard the beef with stripes of fat bacon
Cut fat bacon into ⅓-inch thick and about 4-inch long pieces and put them into a freezer for 30 minutes to harden them. Read More…
