Sviečková

Name: Sviečková
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Slovak
Ingredients: 1kg beef sirloin; 3 carrots; 2 parsnips; 1 celeriac; 2 onions; 200ml heavy cream; 100ml sour cream; 2 tbsp butter; 2 tbsp flour; 4 allspice berries; 4 peppercorns; 2 bay leaves; 1 lemon (juice); Cranberry compote; Salt; Bread dumplings

Sviečková na Smotane (SVYECH-ko-vah nah SMO-tah-nyeh)

Beef Sirloin in Cream Sauce

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 576 kcal

Tender beef sirloin roasted and served in a rich, tangy vegetable cream sauce with bread dumplings and cranberry compote. A Slovak Sunday classic.

Nutrition & Info

Protein 40.0g

Carbs 32.0g

Fat 32.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

roasting pan blender Dutch oven

Presentation Guide

Vessel: oval platter

Garnishes: cranberry compote, lemon slice, whipped cream dollop

Accompaniments: bread dumplings, cranberry compote

Ingredients

1kg beef sirloin
3 carrots
2 parsnips
1 celeriac
2 onions
200ml heavy cream
100ml sour cream
2 tbsp butter
2 tbsp flour
4 allspice berries
4 peppercorns
2 bay leaves
1 lemon (juice)
Cranberry compote
Salt
Bread dumplings

Instructions

1
oil the beef with strips of carrot. Season with salt and sear in butter on all sides.
2
Add sliced vegetables, allspice, peppercorns, bay leaves, and a cup of water.
3
Roast covered at 160°C (320°F) for 2 hours, basting occasionally.
4
Remove beef. Blend the vegetables and pan juices until smooth.
5
Stir in cream, sour cream, lemon juice, and a flour thickener. Simmer to a silky sauce.
6
Slice beef, spoon sauce over it. Serve with bread dumplings and cranberry compote.

💡

Did You Know?

Slovak families often judge a new daughter-in-law by her sviečková — it is considered the ultimate test of cooking skill.

Chef's Notes

Equipment Tips

roasting pan
blender
Dutch oven

Garnishing

cranberry compote, lemon slice, whipped cream dollop

Accompaniments

bread dumplings, cranberry compote

The Story Behind Sviečková

Sviečková reflects the Austro-Hungarian culinary heritage in Slovak cooking. Originally a dish of the bourgeois class, it became a democratic Sunday tradition across all social classes after World War II.

🕐 Traditionally enjoyed sunday lunch 📜 Origins: Austro-Hungarian era

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