Creamy Sirloin with Root Vegetable Gravy and Rustic Dumplings

Marinated beef sirloin slowly roasted until fork-tender, served in a velvety cream sauce made from root vegetables, brightened by a dollop of cranberry sauce and traditional Carlsbad dumplings.

• Prep: 1 hr
• Cook: 2 hr 30 min
• Total: 3 hr 30 min
• Servings: 5
• Cuisine: Czech
• Difficulty: Medium

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• classic
• roast
• boil

Ingredients

• 2 pound beef sirloin (whole roast)
• 2 slice bacon (diced)
• 1 tablespoon vegetable oil
• 2 carrots (large, peeled and chopped)
• 1 celery root (peeled and chopped)
• 1 yellow onion (medium, chopped)
• 0.5 cup beef broth
• 0.75 cup heavy cream (whipped)
• 0.25 cup lemon juice
• 1 teaspoon black pepper
• 2 teaspoon salt (divided)
• 5 bread rolls (day-old, cut into 1/2-inch cubes)
• 1.25 cup milk
• 2 eggs (large, separated)
• 0.5 cup all-purpose flour
• 0.5 cup cranberry sauce
• 1 lemon (thinly sliced)

Instructions

1. Season the beef sirloin generously with 1 teaspoon of salt and the black pepper. In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the sirloin on all sides until deeply browned, about 3-4 minutes per side. Remove beef and set aside.
2. Add the diced bacon to the pot and cook until crispy. Remove bacon, leaving the rendered fat in the pot.
3. Add the chopped carrots, celery root, and yellow onion to the pot. Sauté over medium heat for 10-12 minutes until vegetables are softened and slightly caramelized.
4. Return the seared beef sirloin to the pot, nestling it among the vegetables. Pour in 1/2 cup of beef broth. Cover the pot and roast in a preheated oven at 325°F (160°C) for 1 1/2 to 2 hours, or until the beef is very tender. (Alternatively, simmer gently on the stovetop).
5. While the beef cooks, prepare the Carlsbad dumplings: In a large bowl, combine the day-old bread rolls with 1 1/4 cups of milk and egg yolks. Let sit for 10 minutes until absorbed.
6. Add the all-purpose flour and 1 teaspoon of salt to the bread mixture, stirring to combine. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the bread mixture.
7. Shape the mixture into two large logs, about 8-10 inches long and 2-3 inches in diameter. Wrap each log tightly in plastic wrap, then wrap again in aluminum foil. Or, wrap directly in cheesecloth.
8. Bring a large pot of lightly salted water to a gentle boil. Carefully place the wrapped dumpling logs into the simmering water. Reduce heat to low, cover, and cook for 25-30 minutes. Remove and unwrap immediately, slicing into 1/2-inch thick rounds with a wet knife or thread.
9. Once the beef is cooked, remove it from the pot and set aside to rest, covered. Strain the vegetables and cooking liquid into a clean saucepan. Discard any tough bits from the vegetables.
10. Using an immersion blender or a regular blender, blend the cooked vegetables and cooking liquid until completely smooth. Return the sauce to the saucepan.
11. Stir in the heavy cream and lemon juice into the sauce. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if needed.
12. Slice the rested beef sirloin against the grain. Serve the sliced beef with a generous portion of the creamy root vegetable gravy, sliced Carlsbad dumplings, and a spoonful of cranberry sauce. Garnish with a thin lemon slice or a dollop of whipped cream if desired.

Notes

Marinating the beef overnight with the root vegetables can deepen the flavor. The sauce can be made a day in advance.

Nutrition (per serving)

• Calories: 740
• Protein: 59.8 g
• Carbohydrates: 50.1 g
• Fat: 33.4 g
• Fiber: 6.2 g
• Sodium: 1350 mg
• Saturated Fat: 14.8 g
• Sugar: 13.9 g
• Cholesterol: 260 mg