Svíčková na Smetaně (Prague Sirloin in Cream-Vegetable Sauce) 🥩

Método

1. 1

   Rub the sirloin with salt, sear hard in butter-lard in a deep pot until lacquered on all sides; lift out.

2. 2

   In the same pot fry sliced onion until dark at edges, add grated carrot, parsley and celeriac, fry 10 minutes; stir in tomato paste until it brickens.

3. 3

   Return the beef, add bone/stock and the spices in a tea ball; braise covered at low heat 90 minutes, turning the meat now and then.

4. 4

   Pull the meat out and rest it. Pass the vegetables through a mill (or blend) back into the braising liquid, stir in cream and simmer 10 minutes — the sauce should coat a spoon.

5. 5

   Brighten the sauce: lemon juice and the lemon sugar (zest one tsp sugar with the peel, squeeze the juice in) plus a pinch of salt — sweet-sour is the dish's signature.

6. 6

   Slice the sirloin 1 cm thick across the grain, lay it back in the sauce, warm peas alongside; serve over sliced bread dumplings with cranberry jam forming the classic red dot.