Svickova (bohemian Beef Roast)

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Clean and dice the vegetables (carrots, onions and celery). Fry the meat rubbed with salt and pepper (without fat and tendons) in a little oil either in a pressure cooker or (if this is too small) in a roaster on all sides. Take the meat out of the pot and fry the vegetables (onions, carrots and celery) in the same fat.
Then place the meat with the spices (parsley roots, pepper and allspice grains, cloves, thyme and bay leaves) on the vegetables in the pot. Then pour up to 1 liter of vegetable stock (note the maximum capacity of the pressure cooker!). Dissolve the cubes of gravy in this broth.
Close the pressure cooker and cook for 25 - 35 minutes (depending on the size of the piece of meat) on the 2nd of 3 rings. It is advisable to check after 25 minutes whether the meat in the middle is not yet through and therefore pink. To do this, cut open carefully. If it is still pink, continue the cooking time on the 2nd ring. If you don`t have a pressure cooker, cook it at about 180 degrees for about 1.5 to 2 hours, constantly basting and turning the meat (can vary depending on the type of oven).
If the meat is not yet crumbly but tender and well done, it can be removed from the pot. Before making the sauce, cut the meat into approx. 1 cm thick slices and wrap it in aluminum foil to keep it warm until serving.
The remaining pot contents (the gravy and the cooked vegetables) are passed through a sieve into another pot. Then you taste the sauce with a little fresh lemon juice and stir in the sweet and sour cream with the whisk. The sauce tastes slightly sour due to the lemon. If you like it more sweet and sour, taste with a little sugar. Then thicken the sauce with cornstarch mixed in cold water.
The meat is covered with sauce on the plates. Then put a thin slice of lemon on the slices and garnish them with 2 teaspoons of cranberries and sprinkle with whipped cream.
Sliced Bohemian dumplings (also called napkin dumplings) for which you can find various recipes in the database go well with this.
In contrast to the Rhenish sauerbraten, the sauce is not prepared with raisins. Red cabbage is also not served with this dish. If you like, you can prepare the dish a day in advance and let the meat steep in the finished sauce. Then it tastes even better.

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