Svíčková

Svíčková, often referred to as svíčková na smetaně (beef sirloin in cream sauce), is a traditional Czech dish considered one of the most popular and iconic meals in Czech cuisine. It consists of beef sirloin braised with root vegetables (typically carrots, parsley root, and celeriac) and onions, then pureed and simmered with cream. The sauce is known for its rich, creamy, and slightly sweet flavor, often seasoned with spices like allspice, bay leaf, and black peppercorns.

The preparation of Svíčková is often time-consuming, requiring slow braising of the beef to achieve tenderness. After the meat is cooked, it is removed, and the vegetables are pureed to form the base of the sauce. Cream is then added and the sauce is simmered until it reaches the desired consistency. Some variations may include adding a touch of lemon juice or mustard for extra flavor.

Svíčková is traditionally served with houskový knedlík (bread dumplings) and a dollop of whipped cream or a slice of lemon. Cranberry sauce or a cranberry compote is also frequently served alongside to provide a sweet and tart contrast to the richness of the sauce.

The origins of Svíčková are debated, but it is generally believed to have evolved from older Bohemian aristocratic cuisine. It is a dish frequently served on special occasions and is considered a symbol of Czech culinary heritage. Different families and restaurants often have their own variations of the recipe, making Svíčková a versatile and adaptable dish within Czech cooking.