Truth prevails – the motto of the Czech republic. The truth is that I don’t know much about this European nation.
Prague is a pretty popular holiday location for young Britons thesedays, so I have seen many photos of the impressive Bohemian architecture on the Facebook. It looks like a very beautiful country.
As for the recipe, this traditional gravy is served over steak, but could just as easily be poured over potatoes or a vegetable bake.
I have become a little bit obsessed with cooking with lard, and I don’t know why more people don’t utilise it as a versatile and flavorful fat option. So, I am happy that it makes an appearance here.
Czech Svíčková [pronounced sveetch-kovaa]
What you will need:
- 1/4 cup lard
- Sea salt
- 1 tbsp vinegar
- 1 large carrot, thinly sliced
- 1 large onion, finely chopped
- 1/2 cup butter, melted
- 10 crushed black peppercorns
- 2 bay leaves
- 1 lemon, juice only
- 1 cup beef stock
- 1 cup heavy cream
How you can do it:
- Fully melt lard in the base of a saucepan until it starts to lightly bubble, and add a pinch of salt (or to taste) and the vinegar.
- Add carrot and onion and saute until softened, stirring occasionally.
- Pour in butter and toast peppercorns and bay leaves with veggies.
- Add remaining ingredient, stir until combined and warmed through.
- Remove bay leaves (if concerned about jaggedy edges)
- Blend everything into a smooth gravy.
Thank you to the people of the Czech republic for this savory rich and indulgent gravy. And thank you also for reading.
From mine to yours,