Hovädzia Sviečková Na Smotane – Slovak Beef on Cream

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Slovakian beef on cream or commonly know as hovädzia sviečková na smotane.

Cooking time for this meal is quite a while as you need to cook the beef until it is nice and tender.

It is a good idea to tenderise the meat before doing so to help with the cooking process.

Serve this with Parená Knedľa. It’s the soft steamed bread that features in the image of the meal.

Slice the beef into large chunks, removing fat where possible. Leave a large trimming of fat to cook in the stock for flavouring.
Add the beef into a large pot with some oil.
Once the beef is nicely browned, add in the diced onion. Cook until slightly browned.
Cut the carrots into large chunks and the celery into long piece, leaves and stems and add to the pot. Saute until slightly tender.
Add enough water to cover the meat and vegetables.
Add bay leaves, whole peppercorns and salt for taste.
Simmer on stove for until meat is soft and tender. Approximately 2-3 hours depending on the meat.
Allow the stock to cool to a temperature that you can touch with your finger. Remove the beef chunks from the stock and set aside.
Slowly transfer the stock mixture to a food processor or blender. Blend the stock until it forms a thick and smooth texture.
Pour back into your cooking pot and transfer the beef chunks back into the blended stock mixture. Heat back to a warm temperature for serving.
Serve the beef chunks on a plate and pour the stock mixture over the beef.
Optional: To thicken the stock, use a little bit of flour or cream to create a thicker texture.