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Easy Czech Svíčková Recipe: Creamy Beef Sirloin with Vegetable Sauce
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Easy Czech Svíčková Recipe: Creamy Beef Sirloin with Vegetable Sauce

This approachable version of Czech svíčková features tender braised beef sirloin with a silky blended sauce made from carrots, parsnips, celery root, onion, cream, and a touch of tangy mustard and vinegar. Serve it with bread dumplings, egg noodles, or mashed potatoes, plus cranberry sauce and lemon wedges for a classic-style finish.
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 6

Ingredients

  • 2 lb beef top sirloin roast 900 g, trimmed if needed
  • 1 1/2 tsp kosher salt 9 g, divided
  • 3/4 tsp ground black pepper 2 g, divided
  • 2 tbsp neutral oil such as avocado or canola oil (30 mL)
  • 1 large yellow onion roughly chopped (about 8 oz/225 g)
  • 3 medium carrots peeled and roughly chopped (about 10 oz/280 g)
  • 2 medium parsnips peeled and roughly chopped (about 8 oz/225 g)
  • 1 small celery root/celeriac peeled and roughly chopped (about 8 oz/225 g), or 3 celery stalks (about 5 oz/140 g)
  • 3 garlic cloves peeled (9 g)
  • 2 bay leaves
  • 6 whole allspice berries
  • 1 tbsp granulated sugar 12 g
  • 2 tbsp Dijon mustard 30 g
  • 2 tbsp apple cider vinegar 30 mL
  • 4 cups low-sodium beef broth 960 mL
  • 3/4 cup heavy cream 180 mL
  • 1 tbsp cornstarch 8 g mixed with 2 tbsp cold water (30 mL), optional
  • 2 tbsp chopped fresh parsley 8 g, optional, for serving
  • 1/2 cup cranberry sauce 120 g, optional, for serving
  • 1 lemon cut into wedges (about 120 g), optional, for serving

Instructions

  • Heat the oven to 325°F (165°C). Pat the beef dry and season it with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • Heat the oil in a large Dutch oven over medium-high heat. Brown the beef well on all sides, then transfer it to a plate.
  • Reduce the heat to medium. Add the onion, carrots, parsnips, celery root, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften and pick up browned bits from the pan.
  • Add the bay leaves, allspice, sugar, mustard, vinegar, broth, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Scrape the bottom of the pot. Return the beef and any collected juices to the pot; the liquid should come about halfway up the meat.
  • Cover the Dutch oven and braise in the oven until the beef is fork-tender, about 2 to 2 1/2 hours. Turn the beef once halfway through cooking. Add a splash of broth if the pot looks dry.
  • Transfer the beef to a cutting board and loosely cover it with foil. Remove and discard the bay leaves and allspice berries from the pot.
  • Carefully blend the vegetables and cooking liquid until completely smooth with an immersion blender. Alternatively, blend in batches in a countertop blender, venting the lid carefully to release steam.
  • Stir in the cream and warm the sauce gently over low heat; do not let it boil. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer gently until lightly thickened. Taste and adjust with additional salt, pepper, mustard, or vinegar as needed.
  • Slice the beef across the grain and serve with the creamy vegetable sauce. Garnish with parsley, and offer cranberry sauce and lemon wedges alongside. Bread dumplings are traditional, but egg noodles or mashed potatoes are easy alternatives.