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.