Svickova is a traditional dish in the Czech republic. It can be found on the menu of virtually every Czech pub. It is something we make on a Sunday in the Fall or Winter.  Hope you enjoy it.


Serving Size: 6


For Roast:
3 lbs Beef Tenderloin or Beef Round Roast
2 tablespoons Lemon juice
4 Carrots, Chopped
4 Ribs of Celery, Chopped
1 Onion, Chopped
5 pieces of Allspice
6 Peppercorns
2 Bay Leaves
2 tablespoons Wondra flour
1/2 cup half and half
1 container chicken broth
For Dumplings or Knedliky:
2¾-inch piece of stale French Bread
1½ cup Wondra flour
1 teaspoon baking powder
1 egg
½ cup milk


For Roast:

In frying pan saute onions then add carrots and celery. Sear roast on all sides. In a baking dish put in your roast, carrots, celery, onion, allspice, peppercorns, bay leaves, salt, and chicken broth to cover vegetables. Cook for three hours at 350 degrees.

Remove roast from oven when it is tender and place on cutting board. Pour juices into a large bowl. Blend all of your juice and vegetables together in a blender and add to large pot on the stove on low heat. Once all your vegetables and juice is blended then you can add in two tablespoons of flour and your half and half very slowly stirring constantly.

In the mean time cut your roast into small pieces and put into a dish and leave in oven on low heat to keep warm. Your gravy sauce in your large pot should be thickening. Once it is thickened you will add the lemon juice and stir. Serve gravy over meat and dumplings.

For Dumplings or Knedliky:

Cut bread into ½ inch cubes. Add to large bowl. Add Wondra, baking powder and egg and stir to combine. Add half of the milk and stir. Add the remaining milk, a little at a time, and mix by kneading with the hands after each addition. When mixture adheres together, forming a dough, stop adding the milk. The dry ingredients should be fully incorporated into the mixture, but the dough should also not be too wet. Sprinkle clean surface with flour and form dough into a 6 by 2½-inch roll by pushing and turning lengthwise with the palms of the hand. Continue until roll is smooth, pinching together any rough areas.

Fill a large pot ¾ full of water and bring to boil. (Don't heat the water in advance: the dumpling needs to rest while the water comes to a boil). Add the dumpling to pot. If it does not float to the top, lift it with a wooden spoon. Boil the dumpling for 10 minutes, then flip it over and boil for another 10 minutes. Cut the dumpling into slices.

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