Svíčková

(Svíčková na smetaně)

This delicious beef dish is one of the best-known creations of Czech cuisine. It is made with marinated braised beef, usually tenderloin, served in a creamy vegetable sauce made with carrots, celeriac, and parsley root. The dish is usually spiced with thyme, bay leaves, and allspice, which lend the dish bold flavors.

The trademark of this dish, however, is its creamy gravy made with puréed or mashed root vegetables and sour cream. The recipe for this traditional dish first appeared in 1805. It was heavily influenced by Bavarian cuisine and traditional French cooking techniques, both of which incorporate generous amounts of butter and cream into their recipes.

Svíčková is traditionally served with the famous soft Czech bread dumplings, a slightly tart cranberry sauce, a dollop of whipped cream, and a slice of lemon.

Czech Republic

WHERE TO EAT The best Svíčková in the world (according to food experts)

The Daily Meal and 11 other food critics.

"The most lauded example of svícková in Prague can be found at Café Imperial."

Chris Kretzer and 5 other food critics.

"U Kroka’s version was delightful with a similar taste profile but not as robust. This version is a great introduction to the dish and those skeptical of the unique flavors."

Enjoy Prague Flavour and 4 other food critics.

"Representative of the second main course in the Czech menu was the Svíčková. Delicate flesh melts in the mouth, madeira's sauce contributes to it's attractiveness."

Laura Siciliano-Rosen

"The svíčková na smetaně (159 CZK) was quite good here, with a generous serving of tender Czech beef, tart cranberries, a dollop of cream, and a rich, sweet sauce redolent of carrots and other vegetables. Stirring the cream and cranberries into the sauce is a very good idea. The four bread dumplings, as usual, proved a perfect vessel for soaking it all up."

Laura Baranik and 1 other food critic.

"The beef was so tender it pulled apart easily under my fork. The dumplings were light and fluffy. And the sauce, tasting strongly of freshly pureed vegetables, was bright yellow and richly sweet."

Clare Speak

"The smaller-than-usual portion was still very filling, sitting in a sauce so thick and creamy that some of the guests were convinced it was carrot soup."