Beef sirloin with cream sauce is a traditional Czech dish. And we decided to make it lighter. We made an oat dumpling instead of the classic one.
You might need a bit more time to make it, but you'll love the result!
Nutrition (1 serving)
- 442 kcal
- 40 g carbohydrates
- 16 g fats
- 37 g protein
Per 6 portions
- 2 onions
- 150 g carrots
- 100 g parsley
- 100 g of celery
- 100 ml oat cream
- 1 l vegetable broth
- 800 g beef meat
- 3 tbsp ghee
- 3 allspice
- 3 bay leaves
- salt
- pepper
- 250 g oat flour
- 150 ml milk
- 60 g toast bread
- 1 egg
- 5 g dried yeast
- salt
Instructions
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Wash the carrot, onion, celeriac, and parsley root and dice them finely.
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In a large saucepan, heat the clarified butter. Preheat the oven to 185 °C.
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Fry the onion in the butter. Once it turns translucent, add in the remaining vegetables and fry for a couple of minutes.
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Add the beef and leave it to seal.
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Add seasoning and stock, and then put in the oven for 60 minutes.
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Meanwhile, prepare the dumpling. Seave the flour through and season it with salt. Dice the sandwich bread into small pieces. Whisk eggs in some lukewarm milk and yeast. Add the wet ingredients to the flour and work them into a dough. Add in the cubed bread and leave the dough to rise in a warm place for approximately an hour.
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Take the saucepan out of the oven and take out the meat, allspice and bay leaves. Then use an immersion blender to blend the sauce until smooth.
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Add in the cream and mix again.
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Form the dumpling dough into two cones and steam them for 20 minutes.
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Slice the beef and serve with the sauce, dumplings and cranberries.
