Name: Slow-Cooked Svíčková with Buttermilk Dumplings
Total time: 150 min
Yield: 4 servings
Cuisine: Czech
Ingredients: 500g beef chuck; 1 cup buttermilk; 1 cup heavy cream; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp caraway seeds; salt and pepper to taste; 1 kg potatoes; 1 egg; 1 tbsp butter; 1 tbsp buttermilk

Slow-Cooked Svíčková with Buttermilk Dumplings

A comforting version of svíčková with a lighter sauce and buttermilk dumplings. This recipe uses a slow-cooking method to tenderize the beef and create a rich, creamy sauce.

150 minutes4 servings

Method

In a bowl, mix the beef with buttermilk, garlic, and a pinch of salt. Let marinate for 4 hours.
In a large pot, sauté the onion and garlic until soft.
Add the marinated beef and cook until browned.
Stir in the heavy cream, tomato paste, and caraway seeds. Simmer for 2 hours.
Prepare the dumplings: boil potatoes, mash with egg, butter, and buttermilk, then form into small balls.
Cook the dumplings in boiling salted water for 15 minutes.
Serve the beef with the sauce and dumplings, garnished with fresh parsley.
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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