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| Home -> [Beef, Czech, Eastern European, Meats] -> [Svickova (czech beef with cream sauce) Recipe] |
Svickova (czech beef with cream sauce)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Czech, Eastern European, Meats |
Rating: |
0 |
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Ingredients:
| 3
| | Carrots | | 3
| | Parsnips | | 1
| | Celery root | | 2
| large | Onions | | 4
| oz | Fat bacon | | 15
| | Peppercorns | | 10
| | Allspice grains | | 3
| | Bay leaves | | 3
| tbsp | Dried thyme | | 2
| lbs | Leg beef (sic) | | | Salt | | 2
| cup | Heavy cream | | 2
| tbsp | Flour | | 1
| tbsp | Vinegar | | 1
| tbsp | Sugar | | 1
| | Lemon, grated rind only | | | Preserved cranberries |
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Procedures:
| 1 | Julienne carrots, parsnips, celery root and onion. | | 2 | Fry in bacon fat in a large pan until browned. | | 3 | Add the meat, spices, salt, then add water to cover. | | 4 | Stew until the meat is tender, adding more water as necessary. | | 5 | Take the cooked meat out, and puree vegetables. | | 6 | Return to pot, add cream and flour, and simmer. | | 7 | When the sauce is thick enough, add vinegar, sugar and lemon rind. | | 8 | Remove from heat, slice the meat, put on plate, and pour the sauce around the meat pieces. | | 9 | Garnish with preserved cranberries. |
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