morsels45

morsels45 said

Svíčková

Beef in a root vegetable cream sauce, with bread dumplings and a spoon of jam.

Svíčková
Photo: Matyáš Havel, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make svíčková

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With the bread dumplings

180 minutes · serves 6 · Hard

What you need

  • 1kg beef sirloin or topside
  • 3 carrots
  • 1 celeriac
  • 2 parsnips
  • 2 onions
  • 10 peppercorns
  • 5 allspice berries
  • 2 bay leaves
  • 300ml double cream
  • 2 tbsp flour
  • Cranberry sauce and lemon to serve

What you do

  1. 1Lard or bard the beef if you can, then brown it hard on all sides.
  2. 2Roughly chop all the root vegetables and cook them in the same pot until they take colour.
  3. 3Beef back on top, spices in, 300ml water, lid on, 150C oven for 2 hours.
  4. 4Lift the beef out to rest. Blend the vegetables and their liquid completely smooth — this sauce has no lumps and no visible vegetables, which is the whole point.
  5. 5Cream and a flour slurry in, simmered until it coats a spoon. Sliced beef, sauce, a spoon of cranberry and a slice of lemon on top.

Weeknight

90 minutes · serves 4 · Medium

What you need

  • 800g braising beef
  • Carrot, celeriac, parsnip, onion
  • Allspice and bay
  • Cream
  • Flour

What you do

  1. 1Brown the beef, soften the vegetables, braise together 70 minutes.
  2. 2Blend the sauce smooth, add cream, reduce.