Svíčková na Smetaně with Bread Dumplings and Cranberries

Svíčková na Smetaně with Bread Dumplings and Cranberries

A quintessential Czech dish featuring tender marinated beef sirloin roasted and served with a velvety, rich root vegetable and cream sauce, complemented by fluffy bread dumplings and tart cranberries.

Dietary

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Ingredients

Instructions

  1. Season the beef top sirloin roast generously with salt and black pepper.
  2. In a large bowl, combine chopped yellow onions, carrots, parsnips, celery root, bay leaves, peppercorns, fresh thyme, and white vinegar. Place the beef roast into the vegetable mixture, ensuring it's well coated. Cover and refrigerate to marinate for at least 12 hours, or preferably 24-48 hours, turning occasionally.
  3. On cooking day, remove the beef roast from the marinade, reserving the marinade vegetables and liquid. Pat the beef dry with paper towels.
  4. Preheat oven to 325 degrees Fahrenheit. In a large Dutch oven or oven-safe pot, render the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  5. Increase heat to medium-high. Sear the beef top sirloin roast in the bacon fat (or lard/vegetable oil) on all sides until deeply browned, about 3-4 minutes per side. Remove beef and set aside.
  6. Add the reserved marinade vegetables to the pot. Sauté for 10-15 minutes until softened and slightly caramelized. Stir in the beef broth and bring to a simmer, scraping up any browned bits from the bottom.
  7. Return the seared beef top sirloin roast to the pot, nestling it into the vegetables. Cover the Dutch oven and roast in the preheated oven for 1 hour 45 minutes to 2 hours 15 minutes, or until the internal temperature of the beef reaches your desired doneness (around 145 degrees F for medium-rare).
  8. While the beef roasts, prepare the bread dumplings (Houskové Knedlíky). In a large bowl, combine 2 1/4 cups all-purpose flour, instant dry yeast, sugar, and 1 teaspoon salt. Stir well.
  9. Add lukewarm milk, egg yolks, and melted butter to the flour mixture. Mix with a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more all-purpose flour, 1 tablespoon at a time.
  10. Gently fold in the cubed day-old white bread into the dough. Divide the dough into two equal portions. Form each portion into a cylindrical log, about 2 1/2 inches in diameter and 10 inches long. Place on a lightly floured baking sheet, cover with a clean kitchen towel, and let rise in a warm place for 45-60 minutes, or until almost doubled in size.
  11. Bring a large pot of salted water to a gentle simmer. Carefully place the risen dumpling logs into the simmering water. Cook for 18-20 minutes, turning once halfway through. Remove from water and immediately prick with a fork several times to release steam. Let cool slightly, then slice into 3/4-inch thick rounds.
  12. Once the beef top sirloin roast is cooked, remove it from the Dutch oven and set aside to rest, tented with foil. Remove the bay leaves from the sauce.
  13. Blend the remaining vegetables and cooking liquid in the Dutch oven with an immersion blender until completely smooth. Alternatively, transfer to a regular blender and process until smooth, then return to the pot. For a finer sauce, push through a fine-mesh sieve.
  14. In a small bowl, whisk together the heavy cream and 1/4 cup all-purpose flour until smooth. Stir this mixture into the blended sauce. Bring the sauce to a gentle simmer, whisking constantly, and cook for 5-7 minutes until thickened. Stir in the lemon juice and season with salt and black pepper to taste.
  15. Slice the rested beef top sirloin roast thinly. Serve immediately with generous portions of the creamy sauce, sliced bread dumplings, a dollop of whole berry cranberry sauce, and a lemon slice for garnish.

Notes

Marinating the beef for the full 48 hours yields the most tender and flavorful results. While the dish can be partially prepared ahead, for the best texture, the dumplings should be made and served fresh.

Nutrition (per serving)