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Svickova Recipe

Svíčková na Smetane (Czech Creamy Beef Stew)

Svíčková na Smetane is a traditional Czech dish made with tender beef sirloin cooked in a rich, creamy vegetable sauce. The beef is braised with onions, carrots, celery, and spices, creating a flavorful and velvety sauce. It’s typically served with Czech bread dumplings (knedlíky) or boiled potatoes for a hearty meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Cuisine: Czech
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg beef sirloin
  • 2 medium onions finely chopped
  • 2 large carrots sliced
  • 1-2 celery stalks chopped
  • 2-3 tablespoons butter
  • 500 ml vegetable or beef broth
  • 100 ml white wine
  • 200 ml heavy cream
  • 100 ml sour cream
  • 2-3 bay leaves
  • 3-4 allspice berries
  • 5-6 black peppercorns
  • Salt to taste
  • 1-2 tablespoons vinegar
  • 1 teaspoon sugar optional
  • 2 tablespoons flour optional, for thickening

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Immersion blender or regular blender
  • Measuring cups and spoons
  • Ladle for serving

Method
 

  1. Brown the Beef: In a large pot, heat 2 tablespoons of butter over medium-high heat. Brown the beef on all sides, then remove it and set it aside.
  2. Sauté the Vegetables: In the same pot, add the remaining butter. Sauté the chopped onions, carrots, and celery until they soften and begin to caramelize (about 5-7 minutes).
  3. Deglaze the Pot: Add the white wine to deglaze, scraping up any bits from the bottom of the pot.
  4. Add Broth and Spices: Pour in the broth and return the beef to the pot. Add bay leaves, allspice, peppercorns, and salt. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until the beef is tender.
  5. Blend the Sauce: Remove the beef and set it aside. Puree the vegetables and broth using an immersion blender or regular blender until smooth.
  6. Add Cream: Stir in the heavy cream and sour cream. Simmer for 5-10 minutes, adjusting the consistency with water if needed. Taste and add vinegar and sugar to balance the flavors.
  7. Serve: Slice the beef and serve with the creamy sauce. Pair with Czech bread dumplings or boiled potatoes.

Notes

  • Slow Cooking: Ensure you cook the beef on low heat to keep it tender. Overcooking or cooking at high heat can make the meat tough.
  • Cream Variations: If you're freezing the dish, leave out the cream and sour cream during storage. Add them when reheating.
  • Sauce Thickness: If the sauce is too thin, let it simmer longer. You can also add a little flour (mixed with water) to thicken it, but it's traditionally thickened by the vegetables themselves.
  • Marinating: Marinating the beef overnight in the broth and spices can intensify the flavor.
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