Svíčková, Tender Beef In Cream Gravy Czech

FOR THE BEEF ROAST

Step 1: Sear on all sides in the vegetable oil in the bottom of a pressure cooker. Remove and set aside.

Step 2: Dice the onions.

Step 3: Peel and chop the carrots, celery root and parsnip into 1-inch cubes.

Step 4: Saute the vegetables in the pressure cooker on high heat until the onions are soft and slightly browned.

Step 5: Peel and chop the lemon, then remove the seeds. Add to the vegetables, and stir well. Stir in the sugar.Continue cooking on high for five more minutes until syrupy but not caramelized.

Step 6: Add the beef back into the pan and salt it generously. Pour 1 cup of water into the bottom of the pan but not onto the meat. Lower heat to medium and place the peppercorns, allspice, thyme, juniper berries and bay leaves on top of the beef.

Step 7: Assemble the pressure cooker and cook the meat under pressure 1 1/4 to 1 1/2 hours until tender.

Step 8: When the meat is done, release the pressure safely and remove the lid from the pressure cooker. Remove the seasoning herbs. Remove the meat from the pan and keep warm in a covered dish.

FOR THE CREAM SAUCE

Step 9: Take the veggies and beef stock and blend until smooth.

Step 10: Whisk the flour into the sour cream and cream.

Step 11: Bring the vegetables and beef stock slurry in the pan to a boil, then stir in the cream and flour mixture to thicken. Boil until it coats the back of a spoon, about 10 minutes. Add some milk if it becomes too thick. Remove from heat.

Step 12: Cut the beef unto slices, pour over sauce.