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Sirloin in cream sauce with Karlovy Vary dumpling

Name: Sirloin in cream sauce with Karlovy Vary dumpling
Yield: 6 servings
Ingredients: For the meat and sauce; 800 g beef rump for svíčková (whole, in one piece); 100 g bacon for larding the meat (optional); 250 g mrkve; 150 g root parsley; 150 g of celeriac (celery root); 1 pc large onion; 2 tablespoons butter; 2 tablespoons of oil; 2 tablespoons of sugar (granulated or cane); 2 tablespoons of vinegar (e.g., spirit or apple cider); 500 ml of beef broth (or water); 250 ml of whipping cream (31–33%); 2 bay leaves; 5 allspice berries; 8 black peppercorns; 1 teaspoon salt (or to taste); 0.5 teaspoon ground pepper; 2 tablespoons plain flour (for thickening, as needed); 1 teaspoon lemon juice (to adjust flavor, optional); For Karlovy Vary dumpling; 6 stale bread rolls or buns; 3 pcs eggs; 250 ml milk; 120 g coarse flour or semolina for babies; 30 g melted butter; 2 tablespoons chopped fresh parsley; 1 teaspoon of salt

Sirloin in cream sauce with Karlovy Vary dumpling is one of those “big classics” that brings half the family to the table. It looks complicated, but if you break it into a few simple steps, it’s perfectly manageable at home – no professional equipment and no panic. Beef is slowly braised on root vegetables, which are then blended into a smooth cream sauce, served with a light, airy Karlovy Vary dumpling made from rolls. No rocket science, just some time and a calm step-by-step approach to make this “festive classic” an everyday achievable recipe.

● easy♨ 6 servings

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Sirloin in cream sauce with Karlovy Vary dumpling

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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