Marinated Sirloin Recipe
Johanka Lišková
This is probably one of our most famous dishes. I think practically every tourist would say "svíčková na smetaně" as an answer if asked what they know about our gastronomy. And I'm sure all of us love it as well! I can't even count how many times I've eaten it! Can you?
The Czech cuisine consists mainly of raw materials (ingredients) very commonly grown here. That means potatoes, garlic, parsley, celery (celery root), carrot, legume, cereal (wheat etc.) and more. Due to that, the two of our main "dishes" (or "parts" of the dish) are soups and sauces. The sauces tend to be very condensed and include (sour/whipped/whipping) cream, butter or flour. They are usually served with beef, chicken or pork.
I'm sure most of you know, but just in case there was someone who wasn't aware of this - the dish is called "svíčková" because of the meat, not because of the sauce! The meat - sirloin is located near the cow's back.
And now for the part you've all been waiting for - the recipe! But there is a slight twist this time. This recipe is a little bit different, because instead of vinegar we're going to be using red wine!
You'll need: 2 kg of sirloin, 4 carrots, 2 parsleys and ½ of celery root, bacon, seasoning (salt, pepper, sugar, allspice and bay leaf), red wine, (whipping) cream, butter, lemon, alternatively flour
Lard the meat with bacon (cut a little hole and put the bacon through, then repeat)
Put it on the cut vegetables, then season it (salt, pepper, allspice and bay leaf)
Pour with approximately 7 dl of red wine and let rest in cold for a whole day
On a frying pan, sear the meat until sealed on all sides
Set the oven for 175°C, put the sirloin back on the vegetables and let bake until tender for about 2 hours (you can pour it with some water while baking if needed)
After baked, put the sirloin aside, pour the vegetables with (whipping) cream (and thicken with some flour if too sparse), add a little bit of butter and season to your liking (maybe add some sugar, salt, lemon juice,...)
Let the whole "mixture" boil for 5 to 10 mins, press through a sieve afterwards
Cut the meat into thin slices and serve with dumplings, finished sauce, a slice of lemon and cranberries
And there you go, ENJOY YOUR MEAL
I personally love this recipe, the sauce tastes even more interesting thanks to the wine! And also a little psa, if you'd like to make your own dumplings, don't forget to check out my other article "Roast Pork With Dumplings And Sauerkraut"!