Czech Sekaná Svíčková

Method

1. In a large pot, brown the beef sirloin
2. Add onion, carrots, celery, and garlic, and sauté
3. Pour in beef broth and bring to a boil
4. Simmer for 1 hour
5. In a separate bowl, mix sour cream and flour
6. Stir the sour cream mixture into the soup
7. Season with salt and pepper
8. Add dumplings and cook until tender
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.