Beef Sirloin With Cream Sauce Recipe - Svíčková na smetaně - Czech Cookbook
Vložit
- čas přidán 12. 12. 2013
- One of the best and most popular dishes in the Czech Republic. If you had it you know what I am talking about. If you didn't, you have to try it.
Ingredients: www.czechcookbook.com/?p=537
Bread dumplings video: • Bread Dumplings Recipe...
Amazon hardcover cookbook: amzn.to/2W3J5yL
Your gift of support is greatly appreciated! czechcookbook.givingfuel.com/...
Buy me a coffee :) ko-fi.com/D1D0GX9M#
Facebook: / czechcookbook
Instagram: / czechcookbook
Twitter: / czechcookbook
Pinterest: / czechcookbook
© Copyright Czech Cookbook - Jak na to + styl
My mother used to make this when I was young. I'm almost 62, and have been looking for this recipe for years! I can't wait to make it for my husband, as he's never tried it. Thanks!
+Paula Pacente Aww, your comment melted me. I hope this dish brings back many wonderful memories. :)
Me too. My mum doesn’t cook Czech meals anymore and I live in Australia so I’m so happy to find this recipe on CZcams.
I love this! My partner is Czech and he will go crazy when I make this. Thank you! I love your videos. I made dumplings and roast pork and he was so happy!!!
That is so wonderful! I am sure he is so blessed to have you Maria! :)
We did this one along with your dumpling recipe for my mother's 60th (she is from a Czech family), and it turned out perfectly. Your recipes and preparation instructions were spot on. It was so good that we want to tackle the rest of your recipes now! Thanks a million, and keep up the great work!
Thank you Matt for your nice comment. It made my day. :) I am very glad to hear you all enjoyed it. :)
also good thing about this food is that you dont have to wash dishes as it comes pristine clean back to kitchen
I love this dish! When I was in Prague, I had this and never could find the right recipe. Thank you!❤
Yay! Thank you for creating a recipe that we can make here in the US. Can’t wait to try it!!
Hi to all.
As I originally came from Czech republic (long time ago) I'm making 'svickova' right now as the celeriac (root celery) is now in season in Australia. Out of curiosity I came across this video and decided to put some input in it. Apart from celeriac I also use the 'turnip' as it's another root vegetable that goes in. As for the meat I use 'eye silverside' (fillet) not only that this meat is the leanest but also this meat you can carve in a nice even slices. Instead of bacon I use a nice smoked spec to add the flavour.
I do agree that 'svickova' is one of the healthiest and most popular traditional dish of Czech republic.
Dobrou chut!
Betty from Sydney
Betty Boop Thank you Betty for your input. :) Many greetings to Sydney from California. :)
Just love the dish and your presentation! You have made so many people happy. Thank you ❤️
Thank you
Your video and directions are perfect to follow. You make everything look so easy, although the multiple steps show how complex they can be. So nice pausing the vid and following your instruction each step of the ay. I used the tenderloin. It was delicious. I also plan to make this again someday with the beef sirloin. Thank you, thank you, thank you!
I am happy to hear it was easy for you to follow. :) If you are interested I also have very detailed hardcover cookbook amzn.to/2W3J5yL :) I am sure it was very delicious with beef tenderloin.
I love the way you RESPOND to your numerous admirers. There are not many uploaders who take the trouble to do that. So, I shall follow your instructions, which sound detailed and excellent. Ahoj.
Thank you 😊 I try my best to respond. I wish it turns out amazing for you.
I just LOVE your video. I want to learn this to surprise my Czech husband and I can’t wait to try this and learn!!
How thoughtful of you! I am sure he will be excited! :)
Thank you for having this CZcams channel. My girlfriend is from the Czech republic. And I have been able to go there three times for about a month each time. There is so much good food and scenery. I just fell in love with it. It took me years to perfect my guláš. This is one of her favorite dishes. This will be my first attempt. Thank you again!
So thoughtful of you to make it for your girlfriend. :) Wishing you the best of success!
This was so good my husband and 10 month old baby ate every drop on their plates! It has a flavor I have never had before. This was very fun to make and eat because it was so different and delicious. Thank you for sharing this recipe!
That is so wonderful to hear! I am happy you all enjoyed it. :)
I finally found out why I like it so much with this comment!
Thank you
It was the different flavour
Lived in Prague for half a year. I had to try this at least once at every restaurant I went to. Amazing dish.
Great idea! :)
I cannot wait to try this dish. My family are Poles. The flavors are similar. They will all love this dish! Thank you.
Yes the food is similar. I hope you enjoy and your family enjoys it! :)
I'm late to the party...I tried this tonight, including the knedliky. Not everything went perfectly but it turned out sooo tasty and my husband loved it. It totally reminded me of my Czech mother's and my babicka's cooking. Dekuji and Happy New Year!
Practice makes perfect. ;) At least it was enjoyed. :) Happy new year!
I ended up blending the vegetables because my hand mixer would not blend everything into a smith consistency. Flavor came out amazing. Thank you for this recipe!
Thank you for the recipe. There are many variations of Svickova, and I like yours a lot. I also add ginger and juniper as did my grandmother. I would recommend to use a tea egg dispenser for the spices. When they are not needed, it can be just picked up and the spices discarded.
Thank you! I am glad you enjoy my recipe. :) Yes since than I got spice bags and use those. Much easier. :)
Ahoj! Děkuji mnohokrát... 😊 I have tried this recipe today and it was delicious! Felt like being in Česko ❤️ Very clear explanation, thank you!
I am happy to hear ☺️
I followed your recipe to surprise my czech boyfriend as is his favourite dish and considering I am not Czech it was a huuge surprise! It was delicious
Yay! That makes me happy to hear! So wonderful from you to surprise him like this. I am sure he was very very happy. :)
Very well explained
This sounds delish! Andrew Zimmern did a visit of Prague and at one of the restaurants he visited, this was on the menu. I want to try this, with some adaptations of course. YUM!
I don't have a pressure cooker but I may just cut the roast beef into smaller pieces so it cooks quicker. Thanks for all your effort in making all the videos. Your recipes are really easy to follow and they work:))
That should work. :) Many times I cut them into smaller pieces so they cook faster. :) Thank you for your kind words. It makes me happy to know that. :)
It was great Svickova... Best I ever ate..
Aww, I am glad. You were great taste tester. ;)
Thank you for the celery tip! I will try this out.
Kristýna, this is really great. Wish you all the best and keep up the good work :)
+Petr Klimeš Thank you so much Petr! :)
Thank you so much! I've been away from the Czech Republic a couple years now and been missing the food fiercely, so discovering your channel was a godsend.
:) I hope you enjoy my recipes and that they will bring wonderful memories! :)
I've been looking for a good Americanized recipe for this dish for a long time. I lived in Prague for a year, and a friend took me to a cafeteria that served this. I've been craving this for twelve years! I know what I'm cooking next weekend. Thank you so much for your videos!
Is the celery root the vegetable you're substituting the parsnip for? Some grocery stores don't sell it, but I've seen it seasonally in Oklahoma and Texas. I never had a good reason to buy it until now.
Your comment made my day :) Thank you for such a nice words.
I am substituting celery root for celery and parsnip for parsley root. I asked in our grocery store and they can order both for me if I would like. Which is great to know :)
Thank you so much for Such amazing recipe! my only note would be if you don’t have a food processor, I don’t think you need to grate the veggies. I grated first time trying this recipe and took too long and too much energy. Instead, what im doing now is cut them to chunks, since they will be blended anyway. Other than that, this recipe is perfect.
Svíčková je klasika, musí být v každé restauraci i hospodě. Ale občas je vtipné, jak některé české restaurace překládají svíčkovou do eng menu jako "candle sauce" . Z toho vždy mohu vybuchnout smíchy. :D A skutečně se občas našel nějaký cizinec, který si myslel, že je to skutečně ze svíčky, z vosku. :D
To snad ne? 😀
@@czechcookbook Jen jeden případ, ale ten překlad je docela částá záležitost. :D
Making me very hungry!
:)
Thank you for your recipe! I'm a huge fan of svickova, will have to try it. One question I had though; would sour cream be closer to smetana than whipping cream, or is it too light?
It is too sour. I wouldn’t recommend using sour cream. It will change the taste.
Thanks, I'll stay away from sour cream 😊
Great old fashion Czech Recipe. I make my in the Crockpot and instant of flour I will add a small Potato (with carrots) therefor the Sauce is Gluten Free.
Sounds great! :)
Do not be silly, gluten is not harmful unless you have very specific disease.
Thank you very much for the recipe. Made last night for dinner. And it was delicious! Love your videos!
Do you have any recipe for sweet dumplings? :-)
I am so glad you liked it :) Yes I actually do have the recipe done in US measurements now. If you mean Fruit dumplings. I just have to record it. ;)
Yes, the fruit dumplings. I order sometimes one with berries when we go to a Czech restaurant!
Perfect! I will be making them with blueberries. Hopefully I can still find some in the store.
Hello, thank you so much for the recipe. Would potato dumplings work as well or are bread dumplings better in this case as they soak up the sauce more? Thanks again
Definitely regular or Bread dumplings. It is never paired with potato dumplings. As you say regular dumplings soak up the sauce. 😊
@@czechcookbook Thank youuu
@@marthagarcia694 Use potato dumplings with all roasted meat, if you made any sauce always use bread dumplings.
hi, can you please write the ingredients ? english is not my native language and i need to read the names of the ingredients so i can translate them. i really fell in love with this dish when i went to Prague i would really love to try to cook it. Thank you
www.czechcookbook.com/beef-sirloin-with-cream-sauce-svickova-na-smetane/
Wow, great, I am going to do that soon! Thank you!! Can I freeze the sauce?
Hm, I am not sure about freezing it. I have never tried it. I would maybe freeze a little bit and see how it goes. Good luck making it. :)
you can freeze it, but the problem is that you shall never put it in microwave to melt it because it will separate water from the sauce making dry chunks and water spills. You have to let it slowly come to room temperature and than put it in pot and while stirring, and let it come to near boil temperature. Also you have to have it in sealed box where is no air left because it contains water and in freezer it will make ice on top of the sauce and while defrosting it will not mix with sauce making water spills inside the sauce.
HowkeyLL Thank you for letting us know of your experience with freezing svickova. :) Very helpful.
well.. you may but is not like fresh,,,,otherwise .. this sauce you may use to other flash even meat loaf ... w domplinks usually
Hi could I use roast beef and boil it instead of meat slices? Thanks Denisa
I think that should work. ;) The fastest is to use pressure cooker.
I made this dish. It's very good. I just don't know though how you got the sauce to be so yellow? Mine was light brown. Did you put a little tumeric too or saffron?
Bianca Hotca light brown is correct. 😉 I actually had to redo the half of the video and I had no more meat so that is why it is this yellow. Of course for the taste testing it was all correct and definitely darker in color. 😊
I'm thinking of making this, but i have a question concerning the Allspice. Can I use the powder form? If it's ok, how much? If not, where do u buy it from the whole Allspice? Regular grocery store? It's not cloves, is it? I do think they have celery root in the U.S. If not mistaken. Maybe it's a little different.
I wouldn’t use powdered since you want just little hint in the sauce. Amazon should have it. I see it in regular stores as well. Cloves is different. Sometimes stores carry celery root. It is not common that is why I made a recipe using celery stocks.
Thank you for saying that the butter is always unsalted, because here in the US we usually use salted butter and depending on the amount of butter and salt the recipe calls for it can be too much. By the way, my grandmother was of Polish descent, not sure how much similarity there is in recipes, but I must have inherited her genes because honestly eastern European food is always comfort food to me. Thanks so much.
:) I think we do have similar meals. You have it in your blood. ;)
Man.. Czech republic is situated in central Europe not eastern :) I just don't like calling us "eastern europeans" just because we used to be a part of commie countries.
Luked Guit Sorry I offended you. I know my history and geography is very bad. My grandmother was born in the US in the late 1880's. My Dad told me she was of Prussian descent. If that was communist at the time I don't know. I just know she was a very simple lady who raised her 3 children alone (husband deceased) for room and board on a ranch in Montana feeding a lot of hungry cowboys. I know her cooking wasn't French or Italian and that's why I chose the word Eastern European, much like this lovely lady's. I stand corrected I guess. Maybe I should have called it 'regional cuisine without the borders' :)
I'm not really offended, but I just hate people calling us eastern Europe cuz our level of living is a lot better than in actual eastern Europe. Germany is our neighbor country from the west and Austria from south. I bet you don't term Germany as a part of easter Europe. From my point of view eastern Europe consists of countries like Ukraine, Belarus, Russia.., By the way Prussia is nowadays a part of Poland and doesn't exist anymore. It used to be a German territory in the past though. Have a nice day :)
Luked Guit Thanks for the geography lesson! I know Prussia doesn't exist anymore and that's why I originally said she was of Polish descent...didn't want to confuse anyone. I find German food very acidic and tart and her food was much mellower. Not saying one is better than the other, just what your preference is. I find Czech food very comforting and reminds me of her style. Got it now, Czech food is central European and I won't make that mistake again. Thanks for a lesson I appreciate.... :)
I love celery root, and I'm also dismayed by its rarity in America. I grew up in Germany.
Yes it is bummer it is not as available.
Hi. Thank you for your recipe and procedure. I like your English but I feel from your accent you can speak even Czech. It is funny to hear Czech recipe for roasted tenderloin with sour cream sauce in foreign language like this. Let me ask you, please, to satisfy my curiosity how many years has it taken to live abroad and then speak English in this level? Thanks
Thank you Ladislav! Yes I do speak Czech :) Took 4 years of English in CZ in my school and had maturita in English. I first came to USA in 97. And traveled a lot back and forth. I think if I put all the years together I live in USA for 16 years. :) Your English is also great! :)
What kind of Emulsion mixer do you use?
Just regular mixer. Like the one bellow my video www.czechcookbook.com/beef-sirloin-with-cream-sauce-svickova-na-smetane/
When u say oven temperature is 350, what is that for Australian oven?
180C
Yeah this is our stunning meal. We should make it our national dish! :-)
Yes :) Definitely number one during weddings! :)
What temp should the oven be at?
15:43 350F
I am making this dish for a Czech themed dinner for about 10 people. I was going to double the recipe, but saw some people say they had leftover sauce.
Could I just double the meat or would I not have enough sauce at that point?
Just to be safe to have extra for anyone to have seconds I would do 1.5 recipe. Or double the recipe to have it easier. For 10 people one recipe isn’t enough.
@@czechcookbook
Thank you.
4 of the people I am cooking are from Czech, so I hope I do this well 🤞
@@sbodon963 Very thoughtful of you. Saturday we celebrate my dad’s birthday and he also asked for this meal so making it as well. The best of success.
I Can´t find parsnips, can I use Carrots?
César Bastos it already has carrots. Can you find parsley root? I would only recommend parsley roots or parsnip. More carrots will make it sweeter.
My favorite dish! 😊 celery root is easy to find - called CELERIAC in English. Looks ugly, but delicious and so much better in this dish than celery.
Bella D. I have people in USA telling me all the time they can’t find it. I also cant find it and I live there for almost 20 years. Do you live in USA?
@@czechcookbook ahoj! 😀 I am in Niagara Falls, Canada .. but I used to work on New York side too.
Celeriac is in every regular grocery store. (Many people using it for dieting as a low calorie replacement for mashed potatoes.) It looks like a horse hoof! Probably the ugliest vegetable, but tasty 🙂🥂
Bella D. Ha ha yes it is ugly. 😀 In my cookbook I am saying if they can find celeriac and parsley root they can use it since that is traditionally used. I wish in California it would be more available.
@@czechcookbook ahoj Kroger je jediny obchod ve kterem se da koupit celer😉🤫🤫
@@romanantal7153 Kroger jsem u nas v Kalifornii nevidela. :(
bonne recette
I think I am getting a food processor for Christmas. :)
:) Great idea! It was done in no time.
I live in Canada and celery or parsley root is available in any grocery store. And also can't imagine to put in only 3 pcs of carrots.
Andrea mark Not in USA. You can still be lucky to find celery root, which I have seen, but I have never seen parsley root in any store. That is why I had to create a recipe with ingredients easily accessible in US.
A celery/parsley root is indeed hard to find in the US. I do find them in Polish stores or occasionally in Harris Teeter or similar, expensive chains than regular supermarkets.
Is that smoked or unsmoked bacon?
I was using hickory smoked one.
Thanks, I'll give this a go, looks delicious!
Wishing you success! :)
moje babička to dělá pro mě a já to miluji
😊😊😊😊😊😊😊😊😊
supr mnam
+Beny Man :)
Isn't svíčková sauerbraten in English?
I don't think so. Sirloin what I know.
bowrudder sauerbraten is made with cabbage
Sourbraten is a German dish made with red wine
Potrebuji vjedet kcemu rikate smetana , tady to nigdo nevi co je snetana , dekuju.
Nevím kde je “tady” o kterém mluvíte. V USA každý zná whipping cream.
Parsley root.. Do you mean parsnip?!
I mean parsley root, but because it is hard to find in USA I substituted it for parsnip.
Love., it’s not celery root. It’s CELERIAC and it’s being sold everywhere.
Definitely not in USA. 😉
czechcookbook my apologies. I just spent 20 mins trying to buy a celeriac in USA and no success. ...sad we all grew up believing US was the land of plenty and all and turns out you can’t even buy a simple celeriac (celery root) ...shocked
People aren’t just used to cook with it. They are missing out though. Same with parsley root. Both impossible to find.
czechcookbook I’m a professional chef. Few years ago whilst visiting Prahu I spoke with a local Michelin chef who told me about the book that was used in whole Czechoslovakia to standardise all the recipes across the country and everyone had to cook according to it so the gulas would taste the same in Plzen as in Kosice. I’ve been looking for this book ever since but no luck. ...any suggestion??? Thanks
I heard about this book but I think it was more like a manual. I haven’t seen it anywhere. Not sure where you could find it. I wish I knew.
ja bych chtela davat tvoje videa do skupiny , kde holky neumi varit . Nemyslim to spatne , ale jsou hrozne dlouha . :(
@117298530670434661466 Pokud by byla kratsi, tak by holky co neumi varit, urcite neuvarily. ;) Ja to striham na maximum, ale snazim se vse polopate vysvetlit, aby clovek ktery nikdy svickovou neuvaril, tak by ji mohl uvarit a nemusel se toho bat. Taky timto zpusobem nemusim odpovidat na hromadu otazek, protoze to je vse pokryte ve videu. Pokud si to clovek nezkusi, tak nemuze soudit. Dostavam zpravy od lidi co jsou vdecny, ze vse vysvetluji v takovych detailech. A to me tesi a i to, ze jsou schopni ty jidla uvarit a malokdy se mi stane, ze mi nekdo napise, ze se mu to nepovedlo.
Dekuji a chapu , rozhodne ti davam za pravdu co se tyce mladych holek tem se to musi po lopate . Ze skusenosti jenom vim , ze kdyz jsou videa delsi tak na to lidi nevydrzi koukak . Pro lidi , kteri to neznaji je to potreba . :)
+czechcookbook Varil jsem uz aspon 5 jidel podle vasich receptu a pokazde jsem si rikal jak je to super ze je vsechno popsane do posledniho detailu takze nejde co skazit, svickova i gulas vysly vyborne! Dekuji moc za vase vyborne videa. Mimochodem v Anglii jsem pouzil na knedliky mouku krupczatku z polskeho obchodu a chutnalo to vyborne.
+fuzzyshan Moc dekuji za krasny komentar! Jsem moc rada, ze se jidla povedla a chutnala. :) Slysela jsem, ze krupczatka je super. I tady se da sehnat v polskych obchodech akorat my tu zadny pobliz nemame. Tak je super, ze mate moznost ji koupit. :) Preji spoustu dalsich uspesnych jidel. :)
This is not traditional. Im Czech and i would never use stalk celery, also the meat has to be a one large chunk ( where it actually makes sense to fatten it up with bacon) also, you bake everything and it takes 2-3 hours. 😘
Jakub Thompson there are more than one method of making svickova. Since people in USA can’t find celery and parsley root I work with what is easily available. Still being true to original taste. In my hardcover cookbook I explain if they can find celery and parsley root to use that instead. This way people can actually make svickova and that is my goal in making all my recipes. 😉
Oh please , she nailed the dish with what’s available and still made it taste true to what we grew up on.
I am glad she was able to figure out other ingredients for us who cannot find the same ones as in Czech.
So please could you be at least more thankful instead of judgmental !!!!
Absolutely wrong young lady. For "Svickova" you don't use parsnips - they lack a flavour. The correct vegetable is Root Parsley. Also, green stalk s of celery are wrong. The correct is a celeriac (root).
Everything else is right but your portion of lemon is too weak. The sauce has to be sweet and sour. More sour is better. Actually, vinegar is the best. For two quarts of sauce one smaller cup of tasteless vinegar.
I know very well what kind of vegetables to use but I do explain that those two are very difficult to find in USA, so I worked with easily find substitutes to achieve the same taste. Everyone who tried it didn’t taste the difference. I also explained in my hardcover book if they do find celery and parsley root to use that instead since those are traditional. That is what my channel is about to work with easily found ingredients so everyone can make traditional Czech meals and people do appreciate that.
This makes me happy to hear! :)
Her recipe is not “wrong”. So what it’s different from what you’re used to, I don’t eat it with cranberry sauce or slice of lemon I’m not crying ? You can add your opinion without being an asshole
What negative whiny person you are . So unpleasant
If you watched the whole video “young lady” and payed attention to what she said you would know why she didn’t use root parsley .
nice czecoenglish :D