Svickova: Czech Roast Pork with Vegetable Cream Sauce and Dumplings

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

beef

💰Cheaper: pork

Pork is often more affordable than beef while still providing flavor.

butter

🥗Healthier: olive oil

Olive oil offers a healthier fat option.

flour

Cornstarch can thicken sauces without gluten.

Preheat your oven to 350 degrees Fahrenheit.

In a Dutch oven set over medium-high heat, melt 1 tablespoon of butter and add your vegetables. Saute until they begin to brown, then remove them from the pan.

Add the rest of your butter and a little bit of oil to the pot, then put your meat in to brown on all sides for a couple of minutes per side.

Add the browned vegetables back to the pot along with thyme, ginger, and 2 cups of water. Ensure the meat is almost submerged, stir, and bring it back to a boil. Cover the pot and place it in the oven.

Check the internal temperature of the roast after cooking; it should read 145 degrees Fahrenheit for both pork and beef.

Remove the spice bag from the pot and fish out the meat, placing it on foil to rest for a few minutes.

Puree the remaining broth and vegetables in a blender until smooth, being careful as the pot will be hot.

Return the pureed mixture to the pot, wipe out any debris, and add 2 cups of heavy cream. Stir and bring to a boil for about a minute, adjusting seasonings to taste.

Add about 1 tablespoon of lemon juice and sugar to taste, stirring well and tasting again to adjust flavors as needed.

Slice the rested roast into quarter to half-inch slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens