Beef in cream and vegetable sauce

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The name itself derives from the cut ‘svíčková’, which is sirloin of beef, but some people argue that other cuts can be used. Also it is debatable whether the sauce is ‘svíčková ‘ sauce or just cream sauce, without the presence of the right cut of beef. As if that isn’t enough, the same amount of dispute comes from the opinion whether the meat should be cooked separately or steamed alongside the vegetables, whether to add mustard, and whether to blend the sauce or push through a sieve.