Traditional Czech Svíčková Omáčka

Method

1. Cut beef into cubes and season with salt.
2. In a large pot, melt butter over medium heat, add onion, and sauté until softened.
3. Add carrots, parsnips, and beef, and cook for 5 minutes.
4. Pour in beef broth, bring to a boil, then reduce heat and simmer for 1 hour.
5. Stir in mustard, sugar, and vinegar, and simmer for another 10 minutes.
6. Serve hot with dumplings or bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.