Waleg

Czeck Svickova

By H.A.R. on Feb 17, 2006

svickova

One of the best heart warming foods in winter is the traditional Czeck dish Svickova - read Svichkova -. It is mainly made of roast tenderloin & sour cream sauce.

Ingredients:

750g beef tenderloin
300g root vegetables - carrots, parsnip - sliced
grated peel of one lemon
2 sliced onions
3 bay leaves
2 tsp thyme
5 peppercorns
1 pint whipping cream
1 tbsp flour
vinegar or lemon juice
100g butter
salt & pepper

Wash the tenderloin, and remove any membrane that might cover it.
Melt the butter in a big pot, and add sliced vegetables, fry well, and remove from pot.
Put the tenderloin in the pot and fry very well on all sides, sprinkle with thyme, pepper, lemon peel & bay leaves. When brown on all sides, add vegetables and one cup of water to cook the meat, cover the pot, lower the fire & let simmer until meat is tender and done.
When done, remove meat from pot, and transform juices and vegetables into a blender. Add whipping cream, flour, vinegar or lemon juice, salt & pepper and blend well.
Slice meat into thin slices, and serve with boiled potatoes, or Czech dumplings, and cranberry relish.
Enjoy !

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  1. CzechTech

    CzechTech

    Aug 19, 2006

    Firstly the meat should be left to marinate in the sauce for 2 days, in a refrigerator. The more tender the meat, the better the dish.

    Secondly it's a traditional summer dish, not winter.

    Finally I don't want to be annoying but also the spellings are wrong.
    Firstly Czech is spelled like this.
    Secondly, Svičkova is spelled like this in Czech, or Svickova, in English.

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