Sviečková (czech Beef With Cream Sauce)
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Start with cutting carrots, celery, onion and parsnips into small pieces.
Put the bacon fat in a large pan and fry it until it gets brown.
Add meat, spices and salt. Then add water till all of the meat is under it.
Stew it until the meat gets tender. Sometimes it is necessary to add more water. Next take the cooked meat out.
Puree the vegetables separately.
Add cream and sour to the pot and simmer it for a while.
Sauce should be thick enough; add vinegar, sugar and lemon rind.
Remove it from heat, slice the meat, put on plate and pour the sauce around the pieces.
Use cranberries as a decoration; put it around the meat.
Leg beef – 1 kg
Carrots – 3 medium pieces
Parsnips – 3 pieces
Celery root – 1 piece
Onions – 2 large pieces
Fat bacon – 120 grams
Heavy cream – 1 cup
Flour – 2 tablespoons (tbsp)
Vinegar – 1 tbsp
Peppercorns – 15 pieces
Allspice grains – 10 pieces
Sugar – 1 tbsp
Lemon – 1 grated rind
Bay leaf – 3 pieces
Thyme (dried) – 3 tbsp
Aggiunto da: Natália Martins
Consultato: 3510 X
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