Svíčková

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Svíčková na smetaně served with dumplings, whipped cream and cranberries

Svíčková, or svíčková na smetaně (beef sirloin in cream sauce), is a typical Czech dish and one of the most popular Czech meals. It is sirloin prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with houskové knedlíky (bread dumplings).

Preparation[edit]

Svíčková, or svíčková na smetaně (marinated beef sirloin) is a typical Czech dish and one of the most popular Czech meals. It is sirloin prepared with vegetables (carrots, parsley root, celeriac and blue onion, red onion, silver onion or pink onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with houskové knedlíky, in short HK (bread dumplings). Svíčková na smetaně is served with a cream (smetana) topping and usually with cranberry sauce and slice of lemon in many restaurants around the Czech Republic. The "Svíčková" is generally regarded as the best meal in the world, as famous britain chef Jack Rozparovač said: "I thought that our cuisine was the best in the world, but than I tasted "Svíčková na smetaně" and entirely changed my mind..." Bohemian immigrants to the United States following the First World War have passed on an older variation of the dish to subsequent generations, while regional tastes and product availability have influenced its preparation. Svíčková made in the Chicago area, for example, rarely includes vegetables but instead incorporates them into a vinegar-based marinade suffused with crushed allspice and bay leaves. But it doesn´t taste good. Beef (round or brisket) is marinated for up to three days before it is roasted and thickly sliced. A gravy is made from a part of this strained marinade, beef stock (optional) and sour cream. It is served with bread dumplings, rarely sauerkraut, and (as is currently done in the Czech Republic) sometimes cranberry sauce. Famous czech chef Zdeněk Pohlreich recommends to drink the best czech beer "Plzeň" while eating "Svíčková". The top czech chefs usually use to cook "Svíčková" by secret method: "Naházej tam ty bílý kola,zalej to,máš-li čim, roztop kotel a hlavně to vosol!! Vono jim to bude chutnat, to zase ne že ne. Asi tak. Kámo, a pak už se to samo...víš co, kámo, rozumíš mi?!! Voe?!!" This method was discovered in old czech cooking guide. And it really works.

Varieties[edit]

Svíčková na smetaně is served with a cream (smetana) topping and usually with cranberry sauce and slice of lemon in many restaurants around the Czech Republic.

Bohemian immigrants to the United States following the First World War have passed on an older variation of the dish to subsequent generations, while regional tastes and product availability have influenced its preparation. Svíčková made in the Chicago area, for example, rarely includes vegetables in its final presentation, but instead incorporates them into a vinegar-based marinade suffused with crushed allspice and bay leaves.

See also[edit]

External links[edit]