Svíčková Sauce

4 servings

This sauce is part of the traditional Czech meal called "Svíčková na Smetaně". The original name of this sauce is "krémová omáčka" (which translates to "creamy sauce"), but over time, the sauce adopted the name after the protein of the "Svíčková na smetaně" meal called "Svíčková" (which translates to sirloin)....

... To complete "Svíčková na smetaně", also prepare a Beef Roast and side dumplings, followed by a touch of thick cranberry sauce and whipped cream. This meal is considered one of the most special -- maybe the most special -- in all of Czech food. The good news is that it is very simple to make!

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Tom Founder

January 25, 2024

60 min.
60
1/5

Ingredients:

¼ cup of frying oil (adjust if needed)
1 onion - peeled and finely chopped
2 carrots - peeled and diced
3 celery ribs - diced
1 TBSP of unsalted butter (1/8 of the stick)
3 cup of beef broth/stock
2 bay leaves
½ TSP of allspice - ground
1 TBSP of granulated sugar
Juice from 1 lemon
1 ½ cups of heavy cream
¼ cup of all-purpose flour
1 TSP of salt (*)
½ TSP of pepper - ideally freshly ground

*Assuming that you are working with sodium free broth (broth with no salt added). If you are working with broth which includes sodium, adjust the amount of salt based on your taste preference.

Tools:

1x Chef’s knife
1x Cutting Board
1x Measuring Cups
1x Measuring Spoons
1x Large Sauce Pan or Medium Pot (6QT)
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Lemon Squeezer (optionally)
1x Immersion Blender or Food Processor or Blender
1x Small Mixing Bowl (1 – 3 QT)
1x French Whisk

Recipes

To create complete “Svíčková na Smetaně” meal also prepare:

Czech Beef Roast

Czech Side Bread Dumpling (Houskovy Knedlik)

Cranberry and Orange sauce

and whipped cream and slice of lemon

Directions:

1. Sauté:

1.1. Preheat the sauce pan on medium-high heat with ¼ cup of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

1.2.

2 medium carrots – diced
3 celery ribs – diced

Sauté with constant stirring for about 2 minutes.

2. Simmering:

2.1. Add:

1 TBSP of butter
3 cups of beef broth
2 dry bay leaves
½ TSP of ground allspice
1 TBSP of granulated sugar
Juice from ½ of lemon

Briefly stir and cover with a lid. Bring it to a simmer (about 195°F) with occasional stirring.

2.2. Lower heat to medium and cook for about 35 minutes with occasional stirring.

Tip:
Add water if the liquid evaporates more than it should.

3. Finishing phase:

3.1.

Remove and dispose of bay leaves.

3.2.

Process until smooth with an immersion mixer (while still cooking in the pot).

3.3. Place into a small mixing bowl:

1 ½ cups of heavy cream
¼ cup of all-purpose flour
1 TSP of salt
1 TSP of ground pepper

Thoroughly stir together using a whisk. Then stir it into the sauce.

3.4. Cook without the lid with occasional stirring until the sauce thickens and all ingredients are fully incorporated (about 5- 6 minutes).

Tips:

If you are looking for a super smooth sauce, pour the sauce over a fine strainer (let the sauce go through the strainer by helping it with stirring or processing with an immersion mixer in the strainer). Then return on the burner and cook until it thickens.
If you are in a rush and don’t want to wait any longer, just simply add 1 extra TBSP of flour directly into the sauce, stir, and cook for 1 additional minute.

3.5.

Taste and add salt and/or pepper if needed.

4. Serving:

4.1.

Serve with Czech Beef Roast, side dumpling, slice of lemon, spoon of thick cranberry sauce, and a touch of whipped cream.

About the Author:

TomFounder

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Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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