Plato checo tradicional de domingo, la svíčková combina carne estofada con una salsa cremosa de raíces, considerado uno de los platos nacionales más representativos de la cocina checa.
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Svíčková
Svíčková checa tradicional: ternera en salsa cremosa de verduras, receta auténtica paso a paso.
- Czech Republic
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 32 g
- Carbohydrates 22 g
- Fat 26 g
Story behind the dish
Preparation
Svíčková is a preparation from the Czech Republic with medium difficulty. Reserve about 180 minutes in total (30 for mise en place and preparation, 150 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of beef tenderloin or round.
- Have ready: 200 g of bacon.
- Have ready: 3 carrots.
- Have ready: 1 celeriac.
- Have ready: 2 parsnips.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Wick or surround the meat with strips of bacon
Wick or surround the meat with strips of bacon, season with salt and pepper. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the meat in a pot until well sealed.
Sauté the meat in a pot until well sealed, remove and set aside. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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In the same pot, sauté the chopped vegetables (carrot
In the same pot, sauté the chopped vegetables (carrot, celeriac, parsnip, onion) with bay leaf and juniper. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Return the meat to the pot
Return the meat to the pot, add water or broth to partially cover, cover and cook over low heat for 2-2.5 hours until very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the meat
Remove the meat, blend the vegetables with the broth until you obtain a fine sauce, add vinegar and adjust the salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result. Taste before serving: the balance between salt, acidity and fat defines the final result.Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cut the meat into slices
Cut the meat into slices, top with the sauce and a spoonful of sour cream, serve with knedlíky (steamed bread balls). Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Tossing the meat with bacon prevents it from drying out during long cooking.
- The sauce should be creamy and slightly acidic, adjust the vinegar little by little.
Variations
- Pork svíčková.
- Version with more celery root for a smoother sauce.
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