Roast Sirloin in Cream Sauce (Svíčková)

Jl. Kebo Iwa, Pangkung Tibah, Kec. Kediri, Kabupaten Tabanan, Bali 82121

This delicious beef dish is one of the best-known food of Czech cuisine. It is made with marinated braised beef, usually tenderloin, served in a creamy vegetable sauce. The dish was found in 1805 and was influenced by Bavarian cuisine and traditional French cooking techniques that were adding into their meals generous amounts of butter and cream.


This Recipe Serves 1

200 gr Beef striploin

100 gr Carrots

50 gr Onion

1 pc Bay leaf

2 gr Black pepper

50 ml Cooking cream

100 ml Lemon

200 gr All-purpose flour

1 Egg

2 gr Yeast

100 gr Red cabbage

5 ml Rice vinegar

100 gr Sugar



  • Combine flour, egg, and yeast.
  • Mix it all together with your hand.
  • Give it a rest for 1 hour to improve the dough.
  • Make long size and boil it for a minute.
  • SAUCE:

  • Heat cooking oil, and put the onion.
  • Sauteed till brown color.
  • In carrot coutine saute till carrot touten.
  • Add sugar to make it caramilize, then add water and boil it together.
  • Seared beef tenderloin than into the pot boiling together with onion and carrot for 2 hours.
  • Once the beef is ready, remove it from the pot.
  • To make the sauce, blend the rest of the liquid together with cooking cream, salt, lemon juice.
  • Sauce red cabbage, add vinegar, salt and flour to make the sauce thick and with a lot of texture.
  • Serves

  • Cut dumplings in three slices then steam them to make them hot. Reheat the sauce.
  • Cut the beef in two slices Slice lemon wedges.
  • Pour sauce in the middle of the plate, then arrange the dumplings, slices of beef and top it with the sauce, and cabbage on the side.
  • Lemon wedge on the side as a garnish as well.
  • Chef's Tip

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    Joshua District

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    The Chef


    Satrio Adi Guna

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