Roast Beef in Creamy Sauce

Name: Roast Beef in Creamy Sauce (Svíčková/Sviečkova)
Cuisine: Slovakian
Ingredients: 750 g/1 lb 10 oz rump joint; 80 g/3¼ oz smoked bacon, cut into thin strips; 1 onion, left whole; 4 carrots and 1 parsnip, peeled and chopped; 1 parsnip, peeled and chopped; 50 g/2 oz celeriac, peeled and chopped; 1 bay leaf and 5 whole black peppercorns; 1 bay leaf and 5 whole black peppercorns; 1 allspice berry; 50 g/2 oz/¼ cup butter; 40 g/1½ oz/⅓ cup flour; 250 ml/8 fl oz/1 cup double (heavy) cream; 5-10 ml/1-2 tsp caster (superfine) sugar; 15 ml/1 tbsp white vinegar, or to taste; salt; sliced lemon, cranberry jam and whipped cream, to garnish; sliced lemon, cranberry jam and whipped cream, to garnish; sliced lemon, cranberry jam and whipped cream, to garnish; potato or bread dumplings, to serve; potato or bread dumplings, to serve

Svíčková/Sviečkova

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This dish is the epitome of Czech and Slovak cooking. Because of the marination process, it needs to be started preferably three days before serving the meal.

Ingredients

750 g/1 lb 10 oz rump joint
80

Europe
Slovakia
Czech Republic
Main course
Sauce
Eastern Europe

Method

Cut slits into the joint and push the strips of bacon inside. Put the onion in a pan with the carrots, parsnip and celeriac and add 1.5 litres/2½ pints/6¼ cups water. Bring to the boil, add salt, vinegar, bay leaf, peppercorns and allspice, and cook for 5 minutes. Cool.
Put the meat into a large bowl, add the vegetables and stock so to cover most of the meat. L