Main Course · Dinner · Eastern European ·

Rustic Czech Svíčková with Beef and Carrot Purée

Name: Rustic Czech Svíčková with Beef and Carrot Purée
Prep time: 75 min
Cook time: 225 min
Total time: 300 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Beef rump, 1 kg (2.2 lbs), cut into large chunks; Onion, 1 large, sliced; Carrots, 2 large, sliced; Garlic, 2 cloves, minced; Black peppercorns, 1 tbsp, whole; Bay leaves, 2; Water, 500 ml (2 cups); White vinegar, 250 ml (1 cup); Butter, 2 tbsp; Carrot, 1 large, chopped; Parsnip, 1, chopped; Onion, 1, chopped; Salt and pepper, to taste; Beef broth, 500 ml (2 cups); Sour cream, 250 ml (1 cup); Carrots, 500 g (1 lb), peeled and chopped; Butter, 50 g (1.7 oz); Salt, to taste

Svíčková is a traditional Czech dish consisting of marinated beef served with a creamy vegetable sauce. This recipe adds a touch of modernity with a smooth carrot purée.

5(915 reviews)

·By Ethan Brooks·September 7, 2025

Rustic Czech Svíčková with Beef and Carrot Purée — Main Course served and photographed from above

Prep

1 h 15 min

Cook

3 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Beef Marinade

For the Vegetable Sauce

For the Carrot Purée

Nutrition

Per serving

Calories: 1028 kcal
Protein: 55.08 g
Carbs: 34.65 g
Fat: 78.47 g
Fiber: 8 g

Whole recipe

Total

Calories: 4113 kcal
Protein: 220.3 g
Carbs: 138.6 g
Fat: 313.9 g
Fiber: 32 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Beef rump 1 kg (2.2 lbs), cut into large chunks	2500	200	0	200	0
Onion 1 large, sliced	44	1.2	10.3	0.1	1.9
Carrots 2 large, sliced	80	1.8	19	0.3	5.6
Garlic 2 cloves, minced	9	0.4	2	0	0.1
Black peppercorns 1 tbsp, whole	16	0.6	4.1	0.2	1.6
Bay leaves 2	6	0.1	1.4	0.1	0.2
Water 500 ml (2 cups)	0	0	0	0	0
White vinegar 250 ml (1 cup)	20	0	0.9	0	0
Butter 2 tbsp	204	0.2	0	23	0
Carrot 1 large, chopped	41	0.9	9.6	0.2	2.8
Parsnip 1, chopped	75	1.5	18	0.5	4.9
Onion 1, chopped	44	1.2	10.3	0.1	1.9
Salt and pepper to taste	0	0	0	0	0
Beef broth 500 ml (2 cups)	20	2	2	0	0
Sour cream 250 ml (1 cup)	492	5.2	11.4	48	0
Carrots 500 g (1 lb), peeled and chopped	205	4.8	49	1.1	14
Butter 50 g (1.7 oz)	357	0.4	0	40.5	0
Salt to taste	0	0	0	0	0

These nutrition estimates are approximations and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Beef

1
Combine ingredients
Combine beef, onions, carrots, garlic, peppercorns, and bay leaves in a large bowl.
2
Add liquids
Pour in water and vinegar, ensuring the beef is submerged.
3
Refrigerate
Cover and let marinate in the refrigerator for at least 12 hours, preferably overnight.

Preparing the Carrot Purée

1
Boil carrots
In a pot, boil chopped carrots until tender.
2
Blend purée
Drain and transfer to a blender. Add butter and blend until smooth.
Tip: Avoid over-blending the purée; it should remain smooth yet robust. For a silkier purée texture, pass it through a fine-mesh sieve after blending.
3
Season
Season with salt to taste.

How to Make Rustic Czech Svíčková with Beef and Carrot Purée

Total time: 5 h · Yields 4 servings

1
Braising the Beef
Remove beef from marinade, pat dry, and sear in a hot pan until browned, then set aside.
2
Making the Sauce
Sauté additional vegetables in butter, add beef broth, and simmer with the seared beef.
3
Finishing the Sauce
Blend sauce with sour cream until smooth and creamy.