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Czech Cuisine

Svíčková (beef sirloin in sour cream gravy)

Ingredients:
3 lbs beef sirloin, cut in strips
2 cups water
1 cup vinegar
2 carrots, finely chopped
2 parsnips, chopped
1 onion, chopped
allspice to taste
6 peppercorns
2 bay leaves
4 tablespoons flour
1 container sour cream
1 cup beef broth
½ teaspoon thyme

Cooking:
Sauté carrots, parsnips and onions in olive oil until golden. Place the mixture in a saucepan with water, add all spice, peppercorns and bay leaves, and bring to a boil. Reduce heat and simmer for ten minutes. Let the marinade cool. Pour it onto the sirloin strips, cover and refrigerate for a day. After the meat absorbs the marinade, season it with salt, pepper and thyme. Separate meat from the rest of the marinade and fry it over medium heat until tender (20-25 minutes). Add flour and sour cream and simmer, stirring occasionally. Slowly add reserved marinade and beef broth to the mixture. Stir it for another 10 minutes over low heat. The sauce should be thick but you can add more broth or flour to your own preference. Serve svíčková over knedlíky. Goes really good with beer!

Brambory (potato knedlíky)

Ingredients:
5-6 potatoes, peeled and cut in half
1 cup semolina
1 cup rice flour
½ cup potato starch
2 eggs
herbs to taste
salt to taste

Cooking:
Place potatoes in a large pot with water, add salt and bring to a boil. Drain and remove the skins. Mash the potatoes until the mixture is smooth. Add semolina, flour, potato starch, salt and eggs. Mash dough with hands until completely incorporated. Then roll it into 2-inch balls and shape the balls into oblong sausage-like sticks. Place them into salted boiling water and stir immediately not to let them stick to the pot. Cook for 20 minutes, drain and cut the dumplings into rounds. Serve with soup or gravy.

Links:
My Favorite Czech Recipes

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  1. Czeching out Prague « The Compulsive Traveler's Blog

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