Hessian Svíčková with a Twist

Ingredients

In this Hessian adaptation of Svíčková, we incorporate the flavors and ingredients commonly found in Hessian cuisine. The traditional Czech dish is transformed by using a different selection of spices, such as caraway seeds and juniper berries, which are commonly used in Hessian cooking. Additionally, we introduce root vegetables, a staple in Hessian cuisine, to add depth and earthiness to the dish. We alse have the original recipe for Svíčková, so you can check it out.

• 1.5 kg (3.3 lbs) beef roast 1.5 kg (3.3 lbs) beef roast
• 2 onions, finely chopped 2 onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped 2 parsnips, peeled and chopped
• 2 turnips, peeled and chopped 2 turnips, peeled and chopped
• 2 bay leaves 2 bay leaves
• 1 tsp caraway seeds 1 tsp caraway seeds
• 1 tsp juniper berries 1 tsp juniper berries
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 250 ml (1 cup) sour cream 250 ml (1 cup) sour cream
• 2 tbsp Dijon mustard 2 tbsp Dijon mustard
• 2 tbsp flour 2 tbsp flour
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley for garnish Fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot, heat some oil over medium-high heat. Sear the beef roast on all sides until browned. Remove the roast from the pot and set aside.
3. 3.
   In the same pot, add the onions and garlic. Sauté until translucent.
4. 4.
   Add the carrots, parsnips, turnips, bay leaves, caraway seeds, and juniper berries. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Return the beef roast to the pot and pour in the beef broth. Season with salt and pepper.
6. 6.
   Cover the pot and transfer it to the preheated oven. Cook for about 3 hours or until the beef is tender.
7. 7.
   Remove the pot from the oven and take out the beef roast. Let it rest for a few minutes before slicing.
8. 8.
   Meanwhile, strain the cooking liquid and discard the solids. Return the liquid to the pot and place it over medium heat.
9. 9.
   In a separate bowl, whisk together the sour cream, Dijon mustard, and flour until smooth. Slowly pour this mixture into the pot, stirring constantly.
10. 10.
    Cook the sauce until it thickens, then remove it from the heat.
11. 11.
    Slice the beef roast and serve it with the creamy sauce and roasted root vegetables. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef roast — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results.
• Caraway seeds — Toast the caraway seeds in a dry pan before using to enhance their flavor.
• Juniper berries — Crush the juniper berries slightly to release their aroma.

Tips & Tricks

• For a richer flavor, marinate the beef roast overnight in a mixture of red wine, vinegar, and spices before cooking.
• If you prefer a smoother sauce, you can blend it using an immersion blender or a regular blender.
• Serve the Svíčková with traditional Hessian sides like potato dumplings or spaetzle.

Serving advice

Serve the Hessian Svíčková hot, with the creamy sauce generously poured over the sliced beef roast and roasted root vegetables. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the sliced beef roast on a platter, surrounded by the roasted root vegetables. Drizzle the creamy sauce over the beef and vegetables, allowing it to cascade down the sides. Sprinkle some chopped parsley on top for an elegant touch.