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Delight in the authentic taste of Svíčková na Smetaně, a beloved Czech culinary masterpiece. This recipe guides you through creating succulent braised beef, bathed in a velvety, aromatic root vegetable cream sauce. Traditionally accompanied by fluffy bread dumplings and a bright cranberry garnish, it's an ideal dish for a memorable family meal or special occasion.
Pat the beef dry and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.
Add the chopped onion, carrots, and celery root to the same pot. Sauté over medium heat for 8-10 minutes until softened and lightly caramelized. Stir in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly.
Return the seared beef to the pot. Pour in 1 cup of beef broth, ensuring the beef is mostly submerged. Bring to a simmer, then cover the pot tightly.
Transfer the covered pot to a preheated oven at 325°F (160°C) and braise for 2 hours, or until the beef is fork-tender.
Remove the beef from the pot and set aside to rest. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids.
Bring the strained sauce to a gentle simmer over medium heat. Whisk in 1/2 cup of heavy cream and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning if needed.
Slice the rested beef against the grain into thick pieces. Prepare the bread dumplings according to package instructions or your homemade recipe.
Serve the sliced braised beef generously coated with the creamy sauce, alongside warm bread dumplings and a spoonful of cranberry sauce.
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