Svíčková | FoodieAtlas

Ingredients

2 lbs (900 g) beef sirloin or round
2 tablespoons vegetable oil
2 onions, chopped
2 carrots, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup white wine
2 cups beef broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon sugar
1 tablespoon vinegar (white or apple cider)
1 cup heavy cream
2 tablespoons all-purpose flour
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Meat

Season the beef with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides. Remove the meat from the pot and set aside.

Cook the Vegetables

In the same pot, add the chopped onions, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another minute.

Add Tomato Paste and Wine

Stir in the tomato paste and cook for 1-2 minutes. Pour in the white wine and cook for 5 minutes, allowing the alcohol to evaporate.

Add Broth and Seasonings

Return the browned beef to the pot. Add the beef broth, bay leaf, thyme, sugar, and vinegar. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the meat is tender.

Prepare the Sauce

Remove the meat from the pot and set aside. Discard the bay leaf. Using an immersion blender, blend the sauce until smooth. Alternatively, transfer the sauce to a blender, blend in batches, and return to the pot.

Thicken the Sauce

In a small bowl, mix the flour with a few tablespoons of the sauce to form a slurry. Stir this mixture into the sauce and cook for a few minutes until thickened.

Finish the Sauce

Stir in the heavy cream and adjust seasoning with salt and pepper.

Serve

Slice the beef and return it to the sauce. Garnish with chopped parsley.