Tradiční Svíčková na Smetaně s Brusinkami

Name: Tradiční Svíčková na Smetaně s Brusinkami
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 7 servings
Cuisine: Czech
Ingredients: 3 pound beef sirloin roast (trimmed); 3 carrots (medium, roughly chopped); 2 parsnips (medium, roughly chopped); 1 celery stalk (large, roughly chopped); 1 yellow onion (large, roughly chopped); 3 bay leaves (dried); 12 black peppercorns; 2 tablespoon apple cider vinegar; 1 cup beef broth (unsalted); 1.5 cup plain yogurt (unsweetened, plain); 1 tablespoon fresh lemon juice (fresh); 1 tablespoon sugar; 1 pound fresh cranberries; 0.5 cup water; 0.5 cup sugar; 8 slice white bread (day-old, cut into 0.5-inch cubes (for bread dumplings)); 1.5 cup milk ((for bread dumplings)); 2 eggs ((for bread dumplings)); 0.25 cup all-purpose flour ((for bread dumplings))

A festive Czech delicacy featuring tender marinated beef sirloin, roasted with root vegetables and served with a luscious, subtly sweet vegetable-cream sauce and tart lingonberry preserves.

Prep: 45 min
Cook: 3 hr
Total: 3 hr 45 min
Servings: 7
Cuisine: Czech
Difficulty: Medium

Dietary

Low-Sodium
Nut-Free
High-Protein

Ingredients

3 pound beef sirloin roast (trimmed)
3 carrots (medium, roughly chopped)
2 parsnips (medium, roughly chopped)
1 celery stalk (large, roughly chopped)
1 yellow onion (large, roughly chopped)
3 bay leaves (dried)
12 black peppercorns
2 tablespoon apple cider vinegar
1 cup beef broth (unsalted)
1.5 cup plain yogurt (unsweetened, plain)
1 tablespoon fresh lemon juice (fresh)
1 tablespoon sugar
1 pound fresh cranberries
0.5 cup water
0.5 cup sugar
8 slice white bread (day-old, cut into 0.5-inch cubes (for bread dumplings))
1.5 cup milk ((for bread dumplings))
2 eggs ((for bread dumplings))
0.25 cup all-purpose flour ((for bread dumplings))

Instructions

The day before (or at least 8 hours prior): Place beef sirloin in a large bowl. Add roughly chopped carrots, parsnips, celery stalk, and yellow onion. Add bay leaves and black peppercorns. Pour apple cider vinegar over everything. Cover and refrigerate to marinate. This step is critical for depth of flavor.
On cooking day: Preheat oven to 325 degrees Fahrenheit. Remove beef from marinade, pat dry. Reserve vegetables and marinade. In an oven-safe Dutch oven, sear the beef on all sides over medium-high heat until well browned, about 4-5 minutes per side. Remove beef and set aside.
Add the reserved marinated vegetables to the same pot and sauté over medium heat for 10-12 minutes until softened. Return beef to the pot. Pour in reserved marinade and 1 cup unsalted beef broth. Bring to a simmer.
Cover the Dutch oven and transfer to the preheated oven. Roast for 2.5 to 3 hours, or until beef is very tender. While beef cooks, prepare cranberry preserves and bread dumplings.
For cranberry preserves: In a small saucepan, combine 1 pound fresh cranberries, 1/2 cup water, and 1/2 cup sugar. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens slightly, about 10-15 minutes. Set aside to cool.
Prepare bread dumplings as described in the Hovězí Guláš recipe: Soak 8 slices day-old white bread cubes in 1 1/2 cups milk and 2 beaten eggs. Gently mix in 1/4 cup all-purpose flour. Form into 2 logs and steam for 20-25 minutes. Slice into 1-inch rounds and keep warm.
Once beef is tender, remove it from the pot and set aside to rest, tented with foil. Strain the cooking liquid and vegetables through a fine-mesh sieve, pressing firmly on the vegetables to extract all liquid. Discard bay leaves and peppercorns. Puree the strained vegetables and liquid in a blender until perfectly smooth.
Return the pureed sauce to the Dutch oven. Whisk in 1 1/2 cups unsweetened plain yogurt, 1 tablespoon fresh lemon juice, and 1 tablespoon sugar. Heat gently over low heat until warmed through; do not boil. Taste and adjust seasoning with a very minimal pinch of salt if absolutely needed, keeping it low sodium.
Slice the rested beef against the grain. Serve slices of beef topped with the warm Svíčková sauce, a dollop of cranberry preserves, and a side of hot bread dumplings. Offer a minimal pinch of salt at the table for guests.

Notes

Svíčková is traditionally a very low-sodium dish, relying on the depth of flavor from vegetables and marination. The sauce can be made ahead and reheated. It is often garnished with a slice of lemon and whipped cream (omitted here for lower sodium/fat and dietary choice). Lingonberry preserves can be used if fresh cranberries are unavailable, but ensure they are low-sugar or unsweetened.

Nutrition (per serving)

Calories: 610
Protein: 45.2 g
Carbohydrates: 65.5 g
Fat: 20.3 g
Fiber: 7.8 g
Sodium: 140 mg
Saturated Fat: 7 g
Sugar: 28.5 g
Cholesterol: 150 mg