Beef in vegetable sauce "Svickova"
Beef in the Vegetable sauce is one of the most popular meals in the Czech republic.
Servings: 8 servings
Ingredients
Marinate the meat in
- 2 pounds top round beef
- 1 parsnip diced
- 1/2 celery root diced
- 1 smaller rutabaga diced
- 4 carrots diced
- 1/2 tsp of thyme or fresh spring
- 1 rosemary spring
For the sauce
- 1 medium onion chopped
- 2 tbsp butter
- 2 tbsp grapeseed oil (is what I use)
- 1 tbsp of sugar
- 2 tbsp of white vinegar
- 2 tbsp of yellow mustard
- 1/2 cup of dry white wine
- 1 1/2 cup of beef stock or bouillon mixed in water
- 1/2 cup of half and half
- 1/2 lemon fresh juice
- salt and pepper to taste
Instructions
First day:
- Clean your meat from all unwanted fat, season with salt and pepper on all sides.
- Peel, carrots, parsnip, celery root, rutabaga, and dice. Mix all together.
- Cover your meat in a container with all those diced vegetables, mix in thyme and rosemary.
- Cover and store in the fridge overnight.
Second day:
- melt butter and oil on sear in the instant pot. Brown meat on all sides very well and set aside on a plate till later.
- Add all your diced vegetables from meat marinating and roast till all veggies are starting to get golden. If all the pieces leftover from meat are causing burning on the bottom of your pot, add 1-2 TBSP of water and it will help to loosen it all up. Add your diced onions and sear for another 5 minutes.
- Add your sugar, mix well and let the sugar caramelized, while coating the vegetables. Takes about 5 minutes.
- Pour in your vinegar and mix well. Continue stirring till all vinegar aroma is gone. Takes about 5 minutes.
- Add your mustard and again repeat your step with vinegar. All vinegar smell should be gone. At least most of it.
- Add your wine and beef stock and stir. Add your meat with all the juices in and cover with some of the vegetables.
- Create your spice bag: take a cheesecloth add peppercorns, allspice, and bay leave and tight it. If you have a space ball, just add it to your spice ball. After you are done cooking, will be easy to take out all spices at once.
- Set Instant pot on manual 60-minute pressure. After it's done cooking let it sit as long as possible. 1 - 2 hours would be great or even longer.
- Open the lid, take the meat out on a plate and with emerge blender, blend all vegetables into a beautiful smooth sauce. Don't forget to take out your spices before you start blending.
- Add 1/2 cup of your cream or half and half and juice from the lemon. Salt and pepper if needed.
- Slice your meat and serve with dumplings, rice, or even pasta. ( Pick one :) )