Honoring the food of my readers: Czech Svíčková

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:

  1. 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.
  2. Add carrot and onion and saute until softened, stirring occasionally.
  3. Pour in butter and toast peppercorns and bay leaves with veggies.
  4. Add remaining ingredient, stir until combined and warmed through.
  5. Remove bay leaves (if concerned about jaggedy edges)
  6. 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,
Mumma Alsum

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