Tenderloin
A typical Czech classic sauce, which is served on festive occasions, is svíčková. The specific taste of the creamy sauce is created by root vegetables and lemon juice. Of course, juicy beef and bread dumplings cannot be missed.
Ingredients · Servings 6
- beef
- 4 large carrots
- 1 onion
- 1/2 celery
- 1/2 parsley
- 6 balls of allspice
- 6 red pepper flakes
- bay leaf
- salt
- ground pepper
- sour cream
- 2 vegetable bouillon cubes
- bacon
- juice of 1/2 lemon
- 1 l boiling water
Method · 2 h 25 min
- Season the beef with salt, pepper, skewer, sprinkle with finely chopped onion and pour over oil. Let it sit for three days.
- Cut the bacon into cubes. Clean and dice the vegetables.
- Heat the bacon in a pot. Add the chopped vegetables, sauté and add the meat, allowing it to brown on all sides.
- Pour boiling water over, add the spices in a sieve and vegetable broth. Cook for two hours.
- Remove the meat and blend the sauce. Season with salt and pepper as needed, add lemon juice and pour over the cream.
- Boil briefly and return the meat. Serve with dumplings, a slice of lemon, a little cream and cranberries.
