Svíčková

Svíčková or Svíčková na smetaně (marinated sirloin), is a traditional Czech dish and one of the most popular Czech meals. The recipe is based on marinating a piece of sirloin in a special mixture of herbs and spices and then roasting it. The dish is typically served with a creamy sauce and a side of dumplings.

History

The origins of Svíčková are rooted in the culinary traditions of the Czech Republic. The dish is believed to have been introduced during the Middle Ages, when it was a popular choice for feasts and special occasions. The name "Svíčková" is derived from the Czech word for candle (svíčka), which is a reference to the shape of the sirloin cut used in the dish.

Preparation

The preparation of Svíčková involves several steps. First, the sirloin is marinated in a mixture of carrots, onion, parsley root, and celery root, along with various spices such as black pepper, allspice, and bay leaf. The meat is then roasted in the oven until it is tender.

The vegetables used in the marinade are then blended into a puree and combined with the pan juices from the roasted meat to create a rich, creamy sauce. The sauce is typically thickened with sour cream and flavored with a touch of lemon juice or vinegar.

The dish is traditionally served with Czech bread dumplings (knedlíky), which are sliced and used to soak up the flavorful sauce. A dollop of cranberry sauce or a slice of lemon is often added as a garnish.

Cultural Significance

Svíčková is considered a national dish of the Czech Republic and is a staple of Czech cuisine. It is commonly served in Czech restaurants and is a popular choice for Sunday family dinners. The dish is also often included in the menu of Czech-themed events and festivals.

See also

• Czech cuisine
• List of beef dishes

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