Svíčková na Smetaně

Tender beef roast braised with root vegetables and bacon until fall-apart soft, then served in a silky sour cream sauce that's become a Czech culinary treasure. The aromatic vegetables and warm spices create an elegant, deeply savory gravy that transforms simple cuts into something special. Perfect for impressing dinner guests or settling in for a cozy family celebration.

Ingredients

2.5 lbs beef sirloin roast, tied

6 strips bacon

1 large onion, roughly chopped

2 medium carrots, peeled and roughly chopped

1 large parsnip, peeled and roughly chopped

1 celery root (about 8 oz), peeled and roughly chopped

6 whole allspice berries

6 whole black peppercorns

3 bay leaves

1 tsp dried thyme

1 tbsp Dijon mustard

2 tbsp butter

2 tbsp all-purpose flour

1 cup heavy cream

2 tbsp white wine vinegar

1 tbsp sugar

2 cups beef broth

Salt and freshly ground black pepper to taste

Lemon juice to taste

Cranberry sauce for serving

Whipped cream for garnish

Instructions

Season the beef roast generously with salt and pepper. Spread the Dijon mustard evenly over the entire surface of the meat.

In a large Dutch oven or heavy-bottomed pot, cook the bacon strips over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.

Increase heat to medium-high and sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.

Add the butter to the pot and sauté the onion, carrots, parsnip, and celery root until lightly golden, about 8-10 minutes. Add the allspice, peppercorns, bay leaves, and thyme, stirring to combine.

Place the seared beef on top of the vegetables. Add the beef broth, vinegar, sugar, and reserved bacon. The liquid should come about halfway up the roast. Bring to a simmer.

Cover the pot tightly and transfer to a preheated 325°F (160°C) oven. Braise for 2 to 2.5 hours, turning the meat once halfway through, until the beef is fork-tender.

Remove the beef from the pot and tent with foil to keep warm. Discard the bay leaves, allspice, and peppercorns. Transfer the vegetables and braising liquid to a blender and purée until completely smooth.

Return the sauce to the pot over medium heat. Whisk in the flour and cook for 2 minutes. Slowly stir in the heavy cream and simmer until the sauce reaches a velvety consistency, about 5-7 minutes. Season with salt, pepper, sugar, and lemon juice to taste.

Slice the beef against the grain into thick slices. Serve generously ladled with the cream sauce, accompanied by bread dumplings, a spoonful of cranberry sauce, and a small dollop of whipped cream on top.