Light Svíčková (Czech Beef in Yogurt Sauce) by Petr Havlíček
Making a perfect Svíčková sauce is an art. Things can easily go wrong during preparation, and even if you avoid mistakes, the final flavour may not match your expectations. Try our seasoning tips.
Prep: 20 min
Cook: 40 min
Servings: 3
Energy: 399 kcal per serving
Method
01.
Heat the oil, sauté the onion and pour in some stock.
02.
Add the vegetables, cut into cubes.
03.
Season the beef with salt and pepper, dry-fry it in a non-stick pan and add it to the vegetable base. Add the bay leaf, allspice and pepper.
04.
When the meat is tender, remove it and blend the vegetables with a stick blender.
05.
Finally, stir in the plain yogurt, to which you have first added a tablespoon of the blended hot sauce.
06.
Cut the harder whole-grain rolls into cubes and pour the milk over them. Then squeeze the milk out of the rolls, add the egg yolks and the whipped egg whites.
07.
Leave the dough to rest in the fridge for half an hour.
08.
Then, with wet hands, shape the dough into balls and steam them for about 15 minutes. Serve with the sauce and meat.
