Svíčková na smetěkou s dumlíkem

Last Updated on August 5, 2024

Cream sauce of thicker consistency served with slices of roast beef and homemade bread dumplings.

Ingredients:

1 kg of beef back meat about 300 g of root Vegetable Recipes: carrots, celery, parsley in a 3:2 ratio:1 100 g bacon flakes to stuff the meat 1 tbsp full fat mustard 1 cup of cream 1 pk larger onions 1 pk bean leaf several balls of allspice a pinch of dried thyme grated gingerbread lemon juice milk fat pepper water sugar salt For the dumpling: 380 g coarse flour 300 g milk 145 g of jam (rolls, lids) 10 g of salt 8 g baking powder 1 pk egg /td> water to cook dumplings Other: cranberries, lemon slices and whipped cream for garnish

Procedure:

Put the bacon through the meat, which you cut into fries and leave in the freezer for a while (it spikes better afterwards), tie the meat with food thread to keep the shape, salt and pepper and fry in a little hot lard on all sides

.Put the diced onion into the fat, also all the root Vegetable Recipes, also diced, add sugar and let it caramelize slightly, put mustard into this base and roast for a while, then add the wild spices, pierced and browned meat, pour water, cover and put in the oven, during baking, baste the meat with water as needed<

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We are done in about 2 hours, depending on how the oven is baking and what kind of meat we have, remove the meat and let it cool a little, remove the string and cut it into slices

Remove the spices from the stock and use a stick blender to blend the Vegetable Recipes, add the cream, milk and if you want, add the plain flour to the milk, simmer, season with lemon juice, salt, sugar …

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Finally, add 2 tablespoons of grated gingerbread to the sauce and strain the sauce through a sieve

Serve the sliced meat topped with the sauce, garnished with lemon slices, whipped cream and cranberries and serve with bread dumplings.

Preparation of dumplings:

Sieve the flour together with the baking powder, set aside a small amount of flour to roll out the dumplings, add a little salt, whisk the eggs with a little lukewarm milk and the remaining milk and mix lightly until a dough is formed, into which stir in the sliced buns

.Cut the dumpling dough into pieces and roll them out into doughnuts about 5 cm in diameter and 20 cm long, place them in boiling, lightly salted water and cook for 20-25 minutes, lift the dumplings slightly after cooking so they don’t stick to the bottom and turn them occasionally

Remove the cooked dumplings and immediately pierce with a fork to let the steam escape.

Recommendation:

Creamed sirloin is prepared according to traditional recipes from roast beef tenderloin, which has been replaced by beef butt since the middle of the last century, probably for economic reasons or simply because real sirloin was in short supply at the time. Even nowadays, real sirloin is a luxury, overpriced meat, so it certainly doesn’t matter if you prepare it from beef hind, you just have to bake the meat longer.

Note:

Text and photo: Nadia Indruchova