Czech Republic

• 1 kg beef sirloin
• 2 large carrots (sliced)
• 2 parsnips (sliced)
• 1 celery root (cubed)
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 2 tbsp butter
• 1 tbsp vegetable oil
• 2 bay leaves
• 4-5 allspice berries
• 1 tbsp mustard
• 2 tbsp white vinegar
• 1 cup heavy cream
• 1 cup beef broth
• Salt and pepper to taste
• Dumplings or bread (for serving)

• Season the beef with salt and pepper. In a large pot, heat the oil and butter over medium-high heat. Sear the beef on all sides until browned, then set it aside.
• In the same pot, sauté the onion, garlic, carrots, parsnips, and celery root until softened. Add the bay leaves, allspice, mustard, and vinegar, stirring well.
• Return the beef to the pot and pour in the broth. Cover and simmer over low heat for 2-3 hours, or until the beef is tender.
• Remove the beef and blend the vegetables and broth into a smooth sauce using an immersion blender. Stir in the heavy cream and simmer for 5 minutes. Adjust seasoning as needed.
• Slice the beef and serve it with the creamy sauce, alongside dumplings or bread.

Svíčková is a cherished Czech dish, often prepared for special occasions. The name translates to "candle sauce," referring to the creamy texture and golden color of the sauce!