Svíčková na Zelentine AKA Tenderloin with Vegetables and Knedlik AKA Bread Dumplings

When first introduced to my husband I found out he was a pure Czechoslovak. His father is from the Czech Republic and his mother from Slovakia. I had really no clue about either of these countries except that they were once one country under communist rule. When we were really getting to know one another he kept suggesting this dish he was raised on. Svíčková and Knedlik. Honestly, at this point I wasn't very adventurous when it came to trying new foods, but he swore by it. I tell you what, it has become one of my favorite dishes. Now it's pretty heavy on the stomach, but it's a wonderful treat from time to time. The meat is so tender and when you put the gravy on it. OMG... So unbelievably good. The bread dumplings.... out of this world. It took me a couple times with the dumplings to get them just right. I had never made anything from scratch before. The whole process freaked me out the first time, but but now it's like I'm just flowing through the kitchen and know everything I need to do to make this dish ROCKIN. And so, here they are from the Czechoslovak Cookbook by Josa Brizova

Svíčková


Ingredients: 

3lbs tenderloin of beef (I use Beef Round.. a lot less expensive)

3 ounces bacon

2 cups sliced vegetables (onion, carrot, parsnip, celery root, I do a 1/2 cup of each)

1/4 cup butter

salt to taste

1 cup boiling water

5 peppercorns

2 allspice

1 bay leaf

pinch of thyme

1 tablespoon flour 

1 cup of sour cream

Directions:

Lard meat with 1/2-inch-thick bacon strips (stick bacon in the meat). Brown vegetables in butter, add meat, and brown on all sides. Pour in 1/2 cup of water, salt and seasonings. Roast in a 325 degree oven until tender (1 to 1 1/2 hours), basting frequently. Remove meat from pan, dust drippings with flour, stir until bround. Add remaining water and simmer for 5 minutes. Put in blender with sour cream and blend until thick. Serves 4-6

 

Knedlik 

Ingredients:

4 cups of instantized flour (I use Wondra)

1 teaspoon salt

2 egg yolks

1 1/2 cups milk

4 cups diced stale white bread

Directions:

Sift flour into a bowl. In another bowl, lightly beat together salt, egg yolks, and milk, and pour into flour. Work dough until it is shiny and does not stick to bowl; cover, and let stand for 1 hour. Work in the bread. With floured hands, shape dough into 3 or 4 rolls, 8 by 2 1/2 inches. Bring about 6 quarts of water to a boil in a large pan and put in dumplings, making sure they do not stick to bottom. Cover and cook for 10 to 15 minutes on each side (20 to 30 minutes in all). Remove from pan with 2 plates or a large skimmer. Make a cut across the center of 1 dumpling to make sure it is done, then slice all into 3/4-inch pieces with a thin sharp knife or a thread. Arrange slices in a heated bowl. Serves 6-8.