Czech-Style Svíčková with Root Vegetables

Method

1. Season the beef sirloin with salt and pepper.
2. Dredge the beef in flour.
3. In a large pot, melt the butter and brown the beef on all sides.
4. Add the chopped onion, carrots, and potatoes, along with caraway seeds, then add the beef broth.
5. Bring to a boil, reduce heat, and simmer for 1.5 to 2 hours until tender.
6. Stir in the sour cream and heat through.
7. Serve warm.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.