BEST SVICKOVA RECIPE, CZECH SPECIALITY in ENGLISH, MUST SEE!!!

Prepare a 3 kg sirloin piece and insert strips of smoked lard into the meat to keep it juicy.

Place the sirloin on a baking tray with bones and put it in the oven at 200°C (400°F) for 45 minutes.

Cut vegetables into small pieces and drizzle with a little oil, placing them on a separate baking tray in the oven.

While the meat and vegetables are baking, boil 3 liters of water in a large pot.

Add bay leaves, all spice, pepper, and fresh thyme into a mesh bag for easy removal.

Add 100 ml of wine vinegar, 1 spoon of Dijon mustard, 4 spoons of cranberry sauce, and 1 glass of white wine to the boiling water.

Once the meat and vegetables are done baking, add them to the boiling water along with the bones.

Season with sea salt and let it simmer for 2 hours.

For the dumplings, cut 2 lbs of white bread into small cubes and mix with 2 lbs of all-purpose flour.

Mix 2 eggs with 1 liter of milk and add to the flour mixture along with 1 spoon of salt, baking powder, and chopped parsley.

Shape the dumpling mixture into balls and add to boiling water, cooking for about 20 minutes.

After cooking, remove the meat and bones, cover the meat with aluminum foil to rest for 15 minutes.

Mash the baked vegetables and strain to keep the stock, using about 1 liter for the gravy.

Mix whipping cream with 2 tablespoons of all-purpose flour and add to the stock, cooking for 10 minutes to thicken.

Slice the meat into half cm thick pieces and serve with dumplings, gravy, and a slice of lemon with cranberry sauce on top.

Equipment Needed

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