Tenderloin with Vegetables Svíčková Na Zelenine

Karen Sokol

Steve learned to love Czech food on his mission to the Czech Republic. Svíčková is similar to sauerbraten in Germany and roast here in the USA. It is served with dumplings and sauerkraut.

3 lbs. tenderloin of beef

3 oz. bacon

2 c. sliced vegetables (onion, carrots, parsnips)

1/4 c. butter or margarine

Salt and pepper to taste

1 c. boiling water

1 tsp. paprika

5 peppercorns

1 bay leaf

Pinch of thyme

Dash allspice

1 T. flour

Cover roast with bacon strips. Brown vegetables in butter, add meat and brown on all sides in a roaster pan with lid on high heat for about 6 minutes. Pour in 1/2 cup water, salt, and seasonings. Roast in a 325 degree oven until tender (1 to 1 ½ hours,) basting frequently. Remove meat from pan, dust drippings with flour, stir until brown. Add remaining water and simmer for 5 minutes. Pour over sliced meat.

Dumpling:

4 c. flour

1 tsp. salt

2 egg yolks

1½ c. milk

4 cups diced stale white bread

In a bowl, lightly beat together salt, egg yolks, and milk. Add 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 2½ ". 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 a large slotted spoon or skimmer. Make a cut across the center of 1 dumpling to make sure it is done, then slice all into 3/4" pieces with a sharp knife or a thread. Arrange slices in a heated bowl. Serves 6 to 8.