Roast sirloin in creamy vegetable sauce (Svíčková)

Hello everyone! I hope you have a great day. I decided to post typical recipes from different countries so today we got some traditional Czech food here.

Personally I absolutely love Czech cuisine. I guess it is due to the similarities between Czech Republic and Slovakia and because Slovaks are used to Czech food as to the Slovak one. Even though it has been more than twenty years since the countries had been separated, the presence of Czech traditional dishes is still quite common in Slovak household nowadays. This particular recipe is one of my top 5 in Czech traditional dishes. It is very tasty, and rich in flavours. I advise you to get a good quality beef sirloin so the meat will not be chewy. When you eat it with this amazing creamy veggie sauce served with dumplings made on steam I swear you will totally fall in love with it. It is a great meal for family events or weekend’s lunch as it takes some time to prepare it. But the time you dedicate to it is absolutely worth of it.


  • 600g beef sirloin
  • 2-3 larger carrots, peeled and chopped
  • 1 large parsley root, peeled and chopped
  • 1 medium celeriac root, peeled and chopped
  • 1 large red onion, peeled
  • 3 bay leaves
  • 200 g double cream
  • salt and pepper
  • oil
  • 1 1/2 vegetable stock
  • 8 black peppercorns
  • 1/2 Tsp paprika
  • 1Tbs vinegar or lemon juice
  • 3 dried juniper berries


  • In a larger pot heat the oil, add the onions and fry it till they are slightly golden for about 5 mins. Meanwhile season the meat. You can either cook it as a whole or slice it so it will be cooked a bit faster as I did. Add the meat to the pot and roast it on higher heat from both sides. Then add paprika and the rest of the vegetables. Roast it for about 5 mins and then add vegetable stock, bay leaves, juniper berries, peppercorns and cook it covered till the meat is soft. It can take even 2 hours or even more. Note: while cooking the meat, pay attention and add more water or veggie stock if the liquids are evaporating too much.
  • When the meat is done, remove it from the pot and set it aside. Remove all peppercorns, juniper berries and bay leaves too.  Blend all the vegetable in a pot till the texture is very fine. Then add the cream,  bring to boil, season it and add vinegar or lemon juice. If the sauce is too thick add either more cream or a bit of water. If it is not thick enough, add a bit of flour.
  • When the sauce is done, you can transfer the meat back.
  • Serve always with dumplings. You can also add a small spoon of cranberry preserve and unsweetened whipped cream on the top of the meat when it is served.

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