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Sirloin in cream sauce

What comes to mind when you hear the words ‘typical Czech food'? The most popular dish, according to food experts, is sirloin in cream sauce, a delicious combination of tender beef, creamy sauce and, of course, the obligatory dumplings. As is usually the case with traditional recipes, there are probably as many diff erent versions as there are cooks. But we have found the real one!
Number of portions:     6
Preparation time:     30 min
Cooking time:     120 min

    750 g of the fi nest beef sirloin
    150 g of carrots
    150 g celery
    75 g parsley
    1 large onion
    50 g bacon chopped into
    small wedges
    150 g butter
    5 peppercorns
    3 allspice berries
    3 bay leaves
    a pinch of thyme
    lemon juice
    100 g of rough mustard
    2 tablespoons of plain fl our
    250 ml cream
    milk for thinning the sauce if
    lemon slices
    cranberry sauce


    bread or yeast dumplings


Clean the meat of any membrane etc, interlayer with the bacon, add salt, pepper and sprinkle on the chopped onion. Add the grated vegetables, spices and a squeeze of lemon juice, then pour over the melted butter. Leave for a day in the fridge. Next day pour a little water over the meat and braise in the oven until soft. Take the meat out and remove the spices, making sure you don't leave the bay leaf in the mixture.

Put the pot containing the vegetables on the stove and bring to the boil. Add the mustard, 2 tablespoons of plain fl our then simmer. Pour in the cream and cook on a medium heat, mixing now and then. If the sauce becomes too thick, dilute with a little milk. Finally pass the sauce through a sieve. Add salt, lemon juice and sugar to taste. To enhance the taste you can add a bit of caramel to the sauce (take a tablespoon of sugar and simmer until it begins to turn brown. Add some water and boil until thick).

Slice the meat into portions, return to the sauce and heat up everything together.

Serve with a slice of lemon and a spoonful of cranberry sauce.