Traditional Slovak dumplings with beef and cream sauce.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tangy flavor with fewer calories.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: regular bacon

Turkey bacon is lower in fat, while regular bacon is more affordable.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness while being dairy-free, milk is more economical.

Cut the beef tenderloin into cubes.

Finely chop the onions.

Heat oil in a pot and brown the beef tenderloin on all sides until nicely browned. Remove the meat from the pot and set it aside.

Add a cup of oil to the pot and sauté the onions until they start to turn golden brown.

Add the chopped celery root, carrots, and parsley roots to the pot and sauté for about 10 minutes.

Add the whole black peppercorns, white pepper, and juniper berries to the pot. Pour in water and add bay leaves.

Cook for about 30 minutes and then add salt.

Once the meat is cooked, remove the meat from the pot. Blend the vegetables and black peppercorns into a puree and combine everything back in the pot.

Add the seasoning mix, Dijon mustard, and lemon juice to the pot.

In a separate bowl, mix together the heavy cream and flour until smooth.

Slowly add the heavy cream and flour mixture to the pot, stirring constantly to prevent lumps from forming.

Let the sauce simmer for about 10-15 minutes to thicken and allow the flavors to blend.

Prepare a mixture of heavy cream and honey separately. Whip it until fluffy, then add lemon juice and whip again.

Serve the beef tenderloin sauce with dumplings.

Place a spoonful of cranberry sauce and a spoonful of whipped cream on top of the dumplings and beef sauce to enhance the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens