Traditional Czech Svíčková na Smetaně

Method

1. Trim beef sirloin and season with salt and pepper
2. In a large pot, sauté onions, carrots, and celery until softened
3. Add garlic and mushrooms (if using), cook for 2 minutes
4. Add beef, pour in beef broth, bring to a simmer, and cook for 1.5-2 hours until tender
5. In a separate bowl, mix sour cream with flour and a little broth to create a smooth sauce
6. Stir the sauce into the beef mixture, cook for 10 minutes
7. Serve with boiled potatoes or Czech dumplings
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.