Typical Czech Cream gravy is made from root vegetables and cream. This gravy is usually served with Czech bread dumplings, cranberries, a wedge of lemon and whipped cream. It is best to marinate the beef for at least a day or more for the best flavor. The quality of beef is also very important to have, good tender meat is easy to cut and eat.

Ingredients

3 1/2 lb sirloin beef
6 large peeled or sliced carrots
6 sliced celery stalks
6 peeled or sliced parsnips
2 large peeled or sliced onions
1 cup butter
1/2 lb bacon,
4-5 bay leaves
8 allspice
8 whole black peppercorns
1 cup vinegar or white wine
3 cups water
2 Tbs salt
1 cup whipping cream or sour cream
2 Tbs milk
2 Tbs all-purpose flour
canned whole cranberries
1 lemon
whipped cream

Instructions

Clean the meat well, lard it (cut the bacon into small strips and put in slits that you cut into the meat), salt the meat. In a large kettle combine the vinegar or white wine, water, salt, carrots, celery, parsnips, onions, bay leaves, allspice, peppercorns, and boil until the vegetables are soft. Cool to lukewarm, place meat in a roasting pan and pour the cooled mixture over it and let it marinate for a day or more. Before roasting dot the meat with the butter. Then roast at 300 – 320 F for about 1 1/2 to 2 hrs (or when meat is done) remove the meat, keep it hot and strain the vegetables and add the flour and whipping cream or sour cream to make a gravy, simmer carefully stirring constantly. Taste and if needed, add salt or sugar to taste. Slice the meat serve with Czech bread dumplings, gravy and decorate with cranberries, lemon, and whipped cream.