Discover traditional Czech dish svíčková creamy sauce, made with braised beef and root vegetables and served with bread dumplings.
It’s one of the typical czech food, classic Czech recipe, you’ll find in most restaurants in Prague. If you visit, don’t miss the chance to try this beloved comfort food!
Being originally from the Czech Republic, I make it every time we have guests because they simply can’t resist. This time, my brother-in-law and his family are coming for a ski trip, and guess what they requested? “Please make Svíčková!”
This dish tastes even better the next day, making it perfect for preparing in advance. I’m cooking it for nine people, but I’ll adjust the recipe so you have the right portions to serve four.
What is svíčková sauce (svickova na smetane)?
Svíčková na smetaně is one the most traditional Czech classic dishes. It is a cream sauce made of pureed vegetables and served with beef and bread dumplings. Traditionally, this popular czech dish is served with a spoonful of cranberry sauce, whipped cream, and a slice of lemon.
Why you will love this dish from Czech Republic?
- It’s a Czech cuisine classic dish made with whole food ingredients.
- The rich, creamy sauce is built around root vegetables, adding natural sweetness and depth.
- This svíčková recipe is perfect for meal prep—it tastes even better the next day!
Svickova Key Ingredients
Cut of Beef
In Czech cuisine, term Svíčková refers to both a dish and a specific cut of meat (beef tenderloin).
While you can use tenderloin or beef sirloin, no Czech would actually use tenderloin for this dish. Typical Czechs prefer using Czech beef, as filet mignon is expensive and better suited for steaks.
Since it is slow-cooked, you can make best svíčková with more affordable cuts such as sirloin tip, top blade, bolar blade, or beef shank (kližka). These cuts become tender and flavorful with the slow-cooking process, making them ideal for this dish.
Bacon
The bacon is stuffed into the beef to tenderize the meat and add flavor. You can use either cubes or small strips.
Root Vegetable
For the root vegetables, we use an equal mix of parsley root, celery root (celeriac) , and carrot. This balance creates the perfect flavor for the creamy svickova sauce.
I used the similar combination of root vegetable when making hungarian húsleves.
Lemon Juice and Zest
You can also use vinegar instead to balance the taste.
Spices
to make the sauce stand out, use bay leaves, black pepper, allspice, nutmeg, thyme, salt and pepper.
How to make Svíčková na smetaně
First step: Lard the Beef
Trim the meat, removing any membranes. Cut the fat bacon slices into 4 inches long. Lard the beef with the bacon strips through the grain. Season with salt and pepper. In a large pot, melt the fat and sear the beef on all sides until evenly browned.
Second step: Sauté the Vegetables
Peel and dice the parsley root, celery root, and carrot along with the onion. In a large pot, sauté the vegetables until lightly golden brown but not overly browned. This step actually gives the sauce
Third step: Braise the Meat
Add the seared beef to the pot with the vegetables. Select the largest casserole you have at home. Stir in bay leaves, black pepper, allspice, and lemon zest. Pour in broth and meat juices to keep the meat moist. Cover with a lid and cook in the oven at 180°C (350°F) for about an hour or until the meat is tender.
Fourth step: Finish the Sauce
Remove the beef from the pot. Strain the sauce or remove the spices. Add salt to taste, stir in mustard and sour cream, then blend until smooth. Return it back to the pot and let it come to a boil again.
Fifth step: Cut the meat
Use a thin knife to slice the beef into thin pieces. Return it to the pot, and coat with the sauce.
Finish the SauceRemove the beef from the pot.
Strain the sauce or remove the spices. Add salt to taste, stir in mustard and sour cream, then blend until smooth. Return it back to the pot and let it come to a boil again.
How to serve this Main Course?
In the Czech Republic, svíčková is traditionally served with knedlíky (bread dumplings), a spoon of cranberry sauce, whipped cream, and a slice of lemon.
However, you can also serve it with rice, gnocchi, or potato croquettes.
Tips and Tricks
- Sour cream adds the right tangy flavor and richness to the sauce, making it more authentic. still you can use lemon juice or vinegar to add more tanginess.
- Bay leaves are inedible so remove them before you mix the sauce. For other spices I suggest to use spice bag or I used my old tea strainer for removing allspice balls and peppercorn easily.
- Your choice of meat will affect the cooking time. Leaner cuts may cook faster, while tougher, more marbled cuts will need longer to become tender. Adjust the cooking time accordingly based on the cut you choose.
- If you’re using a larger cut, tie it with kitchen string. This helps the meat stay compact and evenly cooked while it braises.
FAQ
Do I need to marinate the meat before roasting?
No, marinating is not necessary. The slow braising process, along with the vegetables and spices, infuses the meat with rich flavor. However, some traditional recipes recommend briefly marinating the beef in vinegar or lemon juice with spices for extra tenderness, but it’s optional.
More east European Recipes
Do I need to thicken Svíčková with flour?
No, the rich sauce is made from root vegetables that i purred and sour cream which gives the sauce a specific punch and guarantees that it isn’t too sweet. also creates the thick texture and creamy consistency without the need for flour. However, if you prefer a thicker sauce, you can add a small amount of flour or roux.
How to Store Svíčková
Store Svíčková in the fridge for up to 3 days. You can also freeze the sauce along with the meat, but avoid freezing the dumplings with it; they should always be frozen separately.
Traditional Czech Svíčková sauce
Ingredients
- 750 g beef tenderloin or sirloin
- 3 parsnips parsnip (10 dkg)
- ½ bulb celery root celeriac, (10 dkg)
- 3 carrot (10 dkg),
- 4 slices bacon 8 dkg, lard
- 2 cups Beef Broth
- 2 pcs onions sliced
- 1 cup sour cream make sure it contains at least 30 % or more milk fat
Spices
- 3 bay leaves
- 10 pieces black pepper
- 6 pieces allspice
- 1 teaspoon nutmeg
- 1 tablespoon Thyme dried
- 1 tablespoon Mustard
- 1 Lemon lemon juice and zest
- Salt and pepper
Instructions
- Trim the meat, removing any membranes. Cut the fat bacon slices into 4 inches long. Lard the beef with the bacon strips through the grain. Season with salt and pepper. In a large pot, melt the fat and sear the beef on all sides until evenly browned.750 g beef tenderloin or sirloin, 4 slices bacon, Salt and pepper
- Peel and dice the parsley root, celery root, and carrot along with the onion. In a large pot, sauté the vegetables until lightly golden brown but not overly browned. This step actually gives the sauce3 parsnips, 1/2 bulb celery root, 2 pcs onions, 3 carrot
- Add the seared beef to the pot with the vegetables. Select the largest casserole you have at home. Stir in bay leaves, black pepper, allspice, and lemon zest. Pour in broth and meat juices to keep the meat moist. Cover with a lid and cook in the oven at 180°C (350°F) for about an hour or until the meat is tender.750 g beef tenderloin or sirloin, 2 cups Beef Broth, 3 bay leaves, 10 pieces black pepper, 6 pieces allspice, 1 teaspoon nutmeg, 1 Lemon, 1 tablespoon Thyme
- Remove the beef from the pot. Strain the sauce or remove the spices. Add salt to taste, stir in mustard and sour cream, then blend until smooth. Return it back to the pot and let it come to a boil again.1 tablespoon Mustard, Salt and pepper, 1 cup sour cream
- Use a thin knife to slice the beef into thin pieces. Return it to the pot, and coat with the sauce.750 g beef tenderloin or sirloin
- Serve with bread dumplings, a spoonful of whipped cream and cranberry sauce, and a slice of lemon.
