Czech Beef Sirloin in Cream Sauce

Instructions

1. Prepare the meat
   Pierce the beef sirloin all over with a knife. Lard the meat by inserting small pieces of bacon into the cuts. This will help keep the meat moist during cooking. Season generously with salt and pepper.
2. Prepare the vegetable base
   In a large Dutch oven or heavy pot, arrange the chopped carrots, parsley root, celery root, and onion to form a bed. Place the seasoned beef on top of the vegetables. Add peppercorns, allspice berries, and bay leaves around the meat.
3. Cook the meat
   Add enough water to cover the vegetables but not the meat completely (about 2-3 cups). Bring to a boil, then reduce heat to low. Cover and simmer for about 2-2.5 hours, or until the meat is very tender. Turn the meat occasionally during cooking.
4. Prepare the sauce
   Remove the meat from the pot and keep warm. Strain the cooking liquid, reserving the vegetables and liquid separately. Discard the spices. In a blender, puree the cooked vegetables with about 2 cups of the cooking liquid until very smooth.
5. Finish the sauce
   Return the pureed mixture to the pot. In a small bowl, whisk together the heavy cream and flour until smooth. Gradually whisk this mixture into the sauce. Add sugar and vinegar. Bring to a simmer and cook for about 5 minutes, stirring constantly, until the sauce thickens slightly. Taste and adjust seasoning.
6. Slice and serve
   Slice the beef thinly across the grain. Arrange on plates and pour the hot cream sauce over the meat. Traditional Czech serving includes a side of bread dumplings (knedlíky), a dollop of cranberry preserve, and a slice of lemon.