Svíčková na smetaně s houskovým knedlíkem Beef in Cream Sauce with Bread Dumplings

Peel and dice the carrot, celery root, and onion into 1 cm cubes.

Season the beef sirloin with salt and pepper on all sides.

Melt 20 g butter in a large pot over medium-high heat, then sear the beef for 3–4 minutes per side until browned. Transfer to a plate.

Add the diced vegetables to the pot and sauté for 5 minutes until softened. Stir in the flour and cook for 1 minute.

Pour in the beef broth, add bay leaves and allspice, and return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until the beef is fork-tender.

Remove the beef and set aside. Strain the sauce through a sieve, pressing on the vegetables to extract all liquid. Return the sauce to the pot.

Stir in the heavy cream, sugar, and vinegar, and simmer over low heat for 5 minutes until the sauce thickens slightly. Adjust salt and pepper to taste.

Slice the beef against the grain and serve with warm bread dumplings, cranberry sauce, and a lemon wedge. Pour the cream sauce over the beef.