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Creamy Czech Svíčková Beef Sirloin Recipe with Easy Bread Dumplings

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A comforting Czech classic featuring tender beef sirloin braised with root vegetables in a rich, creamy sauce, served with soft bread dumplings. Perfect for cozy family dinners and special occasions.

Ingredients

Scale
  • 2–2.5 lbs beef sirloin roast (900g–1.1kg), lean and tender
  • 3 medium carrots, peeled and chopped
  • 1 cup celery root (celeriac), peeled and diced
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp whole peppercorns
  • 4 cups vegetable or beef broth (1 liter)
  • 1 cup heavy cream (240 ml)
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp cranberry or lingonberry jam
  • 2 tbsp butter
  • 2 tbsp flour
  • Salt and freshly ground black pepper, to taste
  • For the bread dumplings:
  • 6 cups day-old white bread, cubed (about 150g), crusts removed if preferred
  • 1 cup milk, warmed (240 ml)
  • 2 large eggs
  • 1 cup all-purpose flour (130g)
  • 2 tbsp fresh parsley, chopped (optional)
  • Pinch of salt

Instructions

  1. Season the beef sirloin generously with salt and pepper.
  2. Heat 1 tablespoon of butter in a Dutch oven over medium-high heat.
  3. Brown the beef on all sides until caramelized, about 4–5 minutes per side. Remove and set aside.
  4. Add remaining butter to the pot. Sauté onions, carrots, celery root, and garlic until softened and slightly browned, about 8–10 minutes.
  5. Sprinkle flour over vegetables and stir well. Cook for 2 minutes to remove raw flour taste.
  6. Gradually pour in beef broth while stirring to avoid lumps.
  7. Return beef to the pot. Add bay leaves and peppercorns.
  8. Bring to a gentle simmer, cover, reduce heat to low, and braise for about 2 hours, turning beef halfway through.
  9. Remove beef and keep warm. Remove bay leaves and peppercorns.
  10. Puree vegetables and broth with an immersion blender until smooth.
  11. Stir in heavy cream, lemon juice, and cranberry jam. Season with salt and pepper to taste.
  12. For bread dumplings: soak bread cubes in warm milk for 10 minutes.
  13. In a large bowl, whisk eggs, then add soaked bread, flour, parsley, and salt. Mix gently until combined.
  14. Bring a large pot of salted water to a boil.
  15. Form bread mixture into 2-inch thick logs with wet hands.
  16. Drop dumplings into boiling water and cook for about 20 minutes, turning occasionally. Dumplings will float when done.
  17. Remove dumplings with a slotted spoon, drain briefly, and slice into 1/2-inch rounds.
  18. Serve sliced dumplings alongside beef and spoon creamy svíčková sauce over.

Notes

Use good-quality beef broth for best flavor. Heavy cream can be substituted with half-and-half for a lighter sauce or coconut cream for dairy-free. For gluten-free dumplings, substitute bread and flour with gluten-free alternatives like almond or chickpea flour. Keep dumpling dough moist but not soggy by wetting hands before shaping. Let beef rest after cooking to redistribute juices. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: svíčková, Czech beef recipe, bread dumplings, creamy sauce, slow braised beef, traditional Czech dish, comfort food

Find it online: https://flurpchef.com/creamy-czech-sv-i-ckov-a-beef-sirloin-recipe-with-easy-bread-dumplings/