Svíčková na Smetaně (Bohemian Roasted Root-Vegetable Cream Beef with Cranberry) – Authentic Czech Republic Recipe

Ingredients for Svíčková na Smetaně (Bohemian Roasted Root-Vegetable Cream Beef with Cranberry) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared beef tenderloin/sirloin medallions, prepped into bite-sized pieces
• 1.5 cups velvety roasted carrot-celeriac-parsnip cream sauce, washed and trimmed
• 1 cup bread dumplings
• 1 medium onion and 3 cloves garlic, finely minced with allspice berries
• 1.5 tbsp traditional Czech Republic seasoning (bay leaf, thyme, lemon zest, tart cranberry compote)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared beef tenderloin/sirloin medallions for 5 minutes.
2. Add minced onion, garlic, allspice berries, and bay leaf, thyme, lemon zest, tart cranberry compote, stirring for 2 minutes until deeply aromatic.
3. Add velvety roasted carrot-celeriac-parsnip cream sauce and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in bread dumplings right before serving warm.