Svíčková – beef in creamy root vegetable sauce

Ingredients

• 1 kg tied beef round roast
• 2 carrots
• 200 g celeriac
• 150 g parsley root or parsnip
• 1 onion
• 40 g butter
• 7 dl beef stock
• 2 bay leaves and 6 allspice berries
• 2 dl cream
• 2 tbsp lemon juice
• 1 tsp sugar
• 400 g plain flour for dumplings
• 5 g dried yeast
• 2 dl lukewarm milk
• 1 egg
• 80 g white bread, finely diced
• ½ tsp salt for dumplings
• salt and pepper
• lingonberry jam and sour cream to serve

Method

1. 1Brown beef in butter in a pot. Add roughly chopped vegetables and sauté for 5 minutes. Add stock, bay leaves and allspice in a small spice bag.
2. 2Simmer covered for 2–2½ hours until tender. Turn meat occasionally and add water if needed.
3. 3Knead dumpling flour, yeast, milk, egg and salt into soft dough. Fold in bread cubes and rise for 60 minutes. Shape two elongated rolls and rise for 15 minutes.
4. 4Gently boil dumpling rolls in a wide pot of lightly salted water for 20–25 minutes, turning halfway. Lift out, prick with a fork and slice.
5. 5Remove meat and spice bag. Blend vegetables and broth smooth, add cream and simmer for 5 minutes. Season with lemon, sugar, salt and pepper.
6. 6Slice beef and serve with sauce, dumplings, lingonberries and a little sour cream.