Name: Classic Czech Beef Sirloin in Cream Sauce
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Czech
Ingredients: 2 lb (900 g) beef sirloin, tied; 1 cup white vinegar; 2 cups water; 2 tbsp granulated sugar; 2 tsp salt; 1 large onion, quartered; 2 carrots, peeled and roughly chopped; 1 small celery root (celeriac), peeled and cubed; 1 parsley root, peeled (or 1 extra carrot); 6 whole allspice berries, 4 black peppercorns, 2 bay leaves; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cup heavy cream; 1 tbsp fresh lemon juice; 1/4 tsp ground ginger; Salt and freshly ground black pepper, to taste; 4 bread dumplings (houskovu00e9 knedlu00edky), sliced; 1 lemon, cut into thin half-moons; 1/2 cup cranberry or lingonberry preserves; 2 tbsp chopped fresh parsley

A beloved Czech Sunday dish featuring marinated beef sirloin braised slowly with aromatic root vegetables, then finished in a velvety cream sauce. Served with bread dumplings, a slice of lemon, and cranberry preserves, it balances richness, tang, and earthiness in every bite.

Prep Time30 mins

Cook Time120 mins

Total Time150 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
32 gFat
16 gSaturated Fat
38 gCarbs
4 gFiber
12 gSugar
42 gProtein
880 mgSodium
920 mgPotassium
110 mgCalcium
5 mgIron
18 mgVitamin C
220 mcgVitamin A

Ingredients

For the marinade and beef

2 lb (900 g) beef sirloin, tied
1 cup white vinegar
2 cups water
2 tbsp granulated sugar
2 tsp salt
1 large onion, quartered
2 carrots, peeled and roughly chopped
1 small celery root (celeriac), peeled and cubed
1 parsley root, peeled (or 1 extra carrot)
6 whole allspice berries, 4 black peppercorns, 2 bay leaves

For the cream sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup heavy cream
1 tbsp fresh lemon juice
1/4 tsp ground ginger
Salt and freshly ground black pepper, to taste

For serving

4 bread dumplings (houskové knedlíky), sliced
1 lemon, cut into thin half-moons
1/2 cup cranberry or lingonberry preserves
2 tbsp chopped fresh parsley

Directions

Combine vinegar, water, sugar, salt, onion, carrots, celery root, parsley root, allspice, peppercorns, and bay leaves in a large pot; bring to a boil, then cool completely to make the marinade.
Submerge the beef sirloin in the cooled marinade, cover, and refrigerate for 12 to 24 hours so the flavors penetrate the meat.
Remove the beef and pat dry; strain the marinade, keeping the liquid and vegetables in separate bowls.
Heat a Dutch oven over medium-high. Sear the beef on all sides until deeply browned, about 6 to 8 minutes total.
Return the vegetables to the pot and pour in enough strained marinade to reach about three-quarters up the beef. Bring to a gentle simmer, cover, and braise on low heat for 1.5 to 2 hours, turning once, until the beef is fork-tender.
Transfer the beef to a plate, cover with foil, and let rest 10 minutes. Strain the cooking liquid and set aside 2 cups.
In a saucepan, melt butter over medium heat, whisk in flour, and cook 2 minutes. Slowly whisk in the reserved cooking liquid and simmer until lightly thickened, about 5 minutes.
Stir in the heavy cream, lemon juice, ginger, salt, and pepper. Keep warm over low heat without boiling.
Slice the rested beef and arrange over warm bread dumplings. Spoon the cream sauce over the beef and finish each plate with a lemon slice, a spoonful of cranberry preserves, and a sprinkle of parsley.

Cook’s Notes

Marinating the beef overnight is essential for authentic depth; do not skip this step.
For the smoothest sauce, blend the cooked vegetables with a splash of cooking liquid before stirring them back in or straining them out entirely.
A small splash of dark rum or brandy added with the cream gives the sauce a subtle, traditional warmth.
Keep the sauce at a bare simmer after adding cream; boiling can cause it to split.
If you cannot find parsley root, substitute an extra carrot and a small parsnip for similar earthy sweetness.