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Svíčková with knedlíky dumplings

Svíčková is a Czech dish of beef braised in a creamy root vegetable sauce, served with knedlíky, soft poached bread dumplings. For 4 people, it takes 2 hours 30 minutes and a medium skill level, at a cost of €4.30 per person. The key is braising the beef slowly, then blending the cooked vegetables into a smooth sauce without any added flour.

For a Sunday with food lovers, I suggest svíčková, the great Czech classic, braised beef under a velvety sauce with soft bread dumplings.

Svíčková with knedlíky dumplings
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.30
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Svíčková always surprises people who have never tried it. Under its ivory colored sauce sits a blend of softened carrots, celery root, and onions, lifted by juniper berries and a touch of vinegar that balances the richness of the cream. The beef, braised for a long time, falls apart almost on its own, and the dumplings bring a soft, bread like texture that soaks up the sauce beautifully.

This is a dish for a slow Sunday, when you have time to let it simmer without rushing. Kids usually love the mild, slightly sweet sauce, and the dumplings make an easy swap for regular potatoes. Mon Chou suggests this recipe when you want a change from the usual stews, with a real sense of somewhere new on the plate.

The ingredients

4 people

Butcher

  • Beef rump or chuck roast 800 g

Fruits and vegetables

  • Carrots 3
  • Celery root 200 g
  • Onion 2
  • Parsley (root or sprigs) 3 sprigs

Dairy

  • Heavy cream 20 cl
  • Milk 15 cl
  • Eggs 2
  • Butter 30 g

Pantry

  • White wine vinegaroften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Juniper berriesoften in the pantry 4
  • Bay leavesoften in the pantry 2
  • Flouroften in the pantry 100 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Sandwich bread 8 slices

Allergens Gluten, Lactose, Eggs, Celery

The step by step recipe

  1. Brown the whole piece of beef in a Dutch oven with the oil, on all sides, then remove it.

    Pat the meat dry well with paper towels before searing so it browns properly.

  2. Sauté the carrots, celery root, onions, and parsley in large chunks in the pot, add the meat back in, then add the bay leaves, juniper berries, vinegar, and water halfway up the meat.

    Cut the vegetables into large pieces, they'll be blended later and have plenty of time to soften.

  3. Cover and let braise over low heat until the meat is tender. 1 h 40

    Turn the meat halfway through cooking so it soaks up the flavors evenly on both sides.

  4. Meanwhile, cube the sandwich bread, mix it with the warm milk, eggs, flour, melted butter, and salt, shape into two logs, and drop them into gently simmering water. 25 min

    Wrap the logs in heat resistant plastic wrap or a clean kitchen towel, they hold a nicer shape that way.

  5. Remove the meat, discard the bay leaves, blend the vegetables with the cooking juices and cream, add the sugar, salt, and pepper, then slice the meat and dumplings to top with the sauce.

    Slice the dumplings with unflavored dental floss or a sewing thread, a knife tends to squash them.

Our tips to get it right

  • Pick a gelatin rich cut of beef like chuck rather than a leaner cut like sirloin, it holds up better after two hours of gentle braising.
  • Taste the sauce before serving and adjust the sugar and vinegar little by little, the balance between sweet and tangy makes or breaks this dish.
  • Let the meat rest out of the pot for a few minutes before slicing, the fibers relax and you get cleaner, neater slices.

The variations

  • Swap the celery root for parsnip, the flavor stays close and parsnip is often easier to find in winter.
  • For a vegetarian version, replace the beef with a whole celery root braised in the same vegetable broth, the sauce stays the same.
  • To speed things up for hungry kids, serve the sauce and meat with fresh bread instead of homemade dumplings.

What to serve it with

  • Cranberry or lingonberry compote
  • A glass of Czech pilsner beer
  • A slice of lemon for the sauce

Storage

The beef and sauce keep for 3 days in the fridge in a sealed container, and freeze well for up to 2 months. The dumplings keep for 2 days chilled and reheat well steamed or sliced and pan fried in a little butter.

Questions about this dish

Can you make svíčková ahead of time?

Yes, the sauce actually tastes better reheated the next day once the flavors have had time to meld. Make the dumplings at the last minute so they stay soft.

Can you replace the dumplings with something else?

Steamed potatoes or rice both work well if you're short on time. Fresh bread also works for soaking up the sauce with no extra effort.

Why blend the vegetables into the sauce?

It creates a smooth, thick texture without any added flour, using the full flavor of the cooked vegetables. It's also what gives this sauce its signature character.

Are the dumplings hard to get right?

Not really, you just need to shape the dough into firm logs before poaching so they keep their shape. Wrapping them in plastic wrap or a clean kitchen towel helps a lot to keep them round.

How long does it take to make a svíčková with knedlíky dumplings?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a svíčková with knedlíky dumplings?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a svíčková with knedlíky dumplings cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, celery. Always check the labels of the products you buy.

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