Czech · Czechia
Svíčková with Houskový Knedlík
A classic Czech dish featuring tender beef in a sweet-and-sour sauce served with soft bread dumplings.
Ingredients
Method
- Cut the beef into 2cm cubes and season with salt, pepper, and caraway seeds.
- In a large pan, melt the butter and brown the beef on all sides.
- Add chopped onion and garlic, sauté until softened.
- Stir in flour, then add red wine, vinegar, and sugar. Bring to a simmer.
- Cook for 1 hour until the beef is tender.
- Meanwhile, make dumplings: mix flour, egg, breadcrumbs, and a pinch of salt with water to form a dough.
- Knead the dough, roll into small balls, and cook in boiling salted water until they float.
- Serve the beef with the sauce and dumplings, garnished with fresh dill.
- 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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