Czech · Czechia
Czech Svíčková with Fermented Dough
A traditional Czech dish featuring beef in a creamy sauce served with fermented dough, highlighting a different preparation method for the accompaniment.
Ingredients
Method
- Prepare the fermented dough by mixing 100g flour, 50ml water, and 1 tsp yeast. Let it rise for 1 hour.
- Dice the beef sirloin into cubes.
- Sauté the onion and garlic in butter until translucent.
- Add the beef and cook until browned.
- Sprinkle flour over the beef and stir to coat.
- Add sour cream and simmer until thickened.
- Season with salt and pepper.
- Serve the dish with bread and the fermented dough on the side.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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