Scikcova (czech beef with cream sauce)

6 servings

Ingredients

Quantity Ingredient
3 Carrots
3 Parsnips
1 Celery root
2 larges Onions
4 ounces Fat bacon
15 Peppercorns
10 Allspice grains
3 Bay leaves
3 teaspoons Dried thyme
2 pounds Leg beef (sic)
Salt
2 cups Heavy cream
2 tablespoons Flour
1 tablespoon Vinegar
1 teaspoon Sugar
1 Lemon, grated rind only
Preserved cranberries

Directions

Julienne carrots, parsnips, celery root and onion. Fry in bacon fat in a large pan until browned. Add the meat, spices, salt, then add water to cover. Stew until the meat is tender, adding more water as necessary. Take the cooked meat out, and puree vegetables. Return to pot, add cream and flour, and simmer. When the sauce is thick enough, add vinegar, sugar and lemon rind.

Remove from heat, slice the meat, put on plate, and pour the sauce around the meat pieces. Garnish with preserved cranberries.

Origin: "The Czech Cookery Book", by Alzbeta Kozeluhova, 1991.

Brought to you by Gabi Shahar, November 1993.

Related recipes