This dish is a very popular dish in the Czech Republic. I love this dish, it is soooo good, the best part is the sauce. The parsnips give it a nice mildly sweet flavor that is really great. But if you are not a fan of parsnips…you might not be as crazy about this dish because that is the main flavor in the sauce. If you like celery you can add a couple celeriac roots to this dish as well, in my family we are not fans of celery so we choose not to use it. When I was small my mom never used it so that is how I got used to it. You can find a recipe in the side dishes for knedlicky, which is what we pair this dish with. It works really great here because it soaks up the sauce very well. If you do make the knedlicky with this dish, start with them, because they have to rise a couple time, and when you are making your sauce you can throw the knedlicky in the boiling water so it will all be done at the same time. This sauce is super creamy, and you can make it as thin or thick as you prefer. If you want it thinner add more water, if it is too thin, mix together some boiling water and a couple spoons of flour and mix it into your sauce. I think it is great that this sauce is made just from vegetables, when I was a child I never would have guessed all the healthy veggies that were in there! I really hope you give this a try and get a taste of a classic Czech dish.
Ingredients you will need…
Roast Beef
- 2 2 1/2 lb. beef roast
- 1 onion
- 3 medium carrots
- 3 parsnips
- 6-7 garlic cloves
- 6 whole allspice7
- 6 peppercorns
- 5 bay leaves
- salt
- pepper
- dried thyme
- water
Svickova Sauce
- puree of vegetables (from roast beef)
- 3 1/2 cups water
- 1 teaspoon beef bouillon
- 1 1/2 teaspoons salt
- pepper
- 1 cup sour cream
Roast Beef
1.) Preheat your oven to 350 degrees. Take your beef roast and trim off any extra fat, add salt, pepper, and thyme leaves to both sides of your roast beef. Then place in the center of your roasting pan, set aside.
2.) Prepare the vegetables by peeling and cubing into about 1/2 inch cubes, you can leave the garlic whole. Place cut veggies in a large bowl and toss with 1 teaspoon of salt, allspice, bay leaves and peppercorns.
3.) Place the prepared veggies around your beef roast evenly.
4.) Pour enough water into your roasting dish so the beef in halfway in the water. Cover the pan with foil and place into preheated oven for 1 1/2 hours.
5.) After 1 1/2 hours, turn the heat to 300 degrees, and remove the foil. Cook for an additional 30 minutes.
6.) Once it has cooked for 30 minutes, remove pan from oven and you can get started on the sauce.
Svickova Sauce
1.) For the sauce you will want to remove the cooked roast beef from pan and place on your serving dish.
2.) Place all the vegetables, minus the allspice, peppercorns, and bay leaves into a blender. Blend until there are no more chunks and it is really smooth.
3.) Take a large saucepan and place on stove over medium-high heat. Place a strainer over saucepan, and pour your blended veggies through the strainer to make sure there are no chunks.
4.) With a whisk mix in beef bullion, salt, and pepper. This is where you add in as much water as you like, I added 3 1/2 cups, which came to the consistency I prefer. But you can add more or less, if you like it a little thicker or thinner. It is better to make it a little thinner than you want the ending sauce to be because when you add in the sour cream it will thicken a little more.
5.) Then taste for salt, add more if need. Bring to a boil, then remove from heat let sit for about 5-7 minutes, then add in the sour cream with a whisk. Don’t add in the sour cream while it is still on the heat otherwise it will curdle.
6.) The sauce is ready now, slice the beef and pour gravy over meat, and the best dish to pair this with is Czech dumplings (knedlicky) and you can get the recipe in side dishes. Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Servings |
people
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- 2-2 1/2 pound roast beef
- 1 onion
- 3 carrots
- 3 parsnips
- 6-7 garlic cloves
- 6 whole allspice
- 6 peppercorns
- 5 bay leaves
- salt
- pepper
- thyme
- water
- puree of vegetables
- 3 1/2 cup water
- 1 teaspoon beef boulion
- 1 1/2 teaspoon salt
- pepper
- 1 cup sour cream
Ingredients
Roast beef
Sauce
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- Preheat your oven to 350 degrees. Take your beef roast and trim off any extra fat, add salt, pepper, and thyme leaves to both sides of your roast beef. Then place in the center of your roasting pan, set aside.
- Prepare the vegetables by peeling and cubing into about 1/2 inch cubes, you can leave the garlic whole. Place cut veggies in a large bowl and toss with 1 teaspoon of salt, allspice, bay leaves and peppercorns.
- Place the prepared veggies around your beef roast evenly.
- Pour enough water into your roasting dish so the beef in halfway in the water. Cover the pan with foil and place into preheated oven for 1 1/2 hours.
- After 1 1/2 hours, turn the heat to 300 degrees, and remove the foil. Cook for an additional 30 minutes.
- Once it has cooked for 30 minutes, remove pan from oven and you can get started on the sauce.
- For the sauce you will want to remove the cooked roast beef from pan and place on your serving dish.
- Place all the vegetables, minus the allspice, peppercorns, and bay leaves into a blender. Blend until there are no more chunks and it is really smooth.
- Take a large saucepan and place on stove over medium-high heat. Place a fine mesh strainer over saucepan, and pour your blended veggies through the strainer to make sure there are no chunks.
- With a whisk mix in beef bullion, salt, and pepper. This is where you add in as much water as you like, I added 3 1/2 cups, which came to the consistency I prefer. But you can add more or less, if you like it a little thicker or thinner. It is better to make it a little thinner than you want the ending sauce to be because when you add in the sour cream it will thicken a little more.
- Then taste for salt, add more if need. Bring to a boil, then remove from heat let sit for about 5-7 minutes, then add in the sour cream with a whisk. Don't add in the sour cream while it is still on the heat otherwise it will curdle.
- The sauce is ready now, slice the beef and pour gravy over meat, and the best dish to pair this with is Czech dumplings (knedlicky) and you can get the recipe in side dishes. Enjoy!
[recipe]
