What You Need to Know
The dish involves cooking thinly sliced beef in a mixture of butter and oil, followed by cooking in a creamy sauce made from heavy cream, butter, and spices. The sauce is thickened with a mixture of flour and butter.
Steps
- 1.
Svíčková na smetaně (Bohemia): Slow-cooked beef tenderloin in root vegetable cream sauce
- 2.
Moravian-style Svíčková (Moravia): Includes regional variations with added juniper berries
- 3.
Wedding Svíčková (Czech Republic): Premium version using aged beef and champagne reduction
The Science
Primary Reaction
Maillard reaction