The Best of Czech Cooking/Peter Trnka 1996

Beef with Celeriac
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
1 lb sirloin 2 Tbs lard or vegetable oil 1 medium onion, chopped
1/2 small celeriac, cut into fine strips 2 cups beef broth 2 Tbs fresh dill, chopped
2 Tbs butter 2 Tbs flour 1/2 cup sour cream



1 Trim the fat from the sirloin and then slice the meat across the grain into strips about 1/4" thick. Season the beef with salt and freshly ground black pepper.
2 Heat the lard or vegetable oil on medium-high in a large frying pan. When quite hot, put in the beef and brown it. Add the onion and fry, stirring occasionally, till almost golden. Add the broth and season with salt and pepper. Bring to a boil, reduce the heat, and simmer, uncovered, for about 20 minutes.
3 Meanwhile, bring a small pot of salted water to a brisk boil. Put in the julienned celeriac and cook till tender, about 5 minutes. Drain.
4 Add the celeriac to the beef. Stir in the chopped dill. To thicken the sauce, make a roux by melting the butter in a frying pan, then adding the flour and frying for 3 to 4 minutes; stir the roux into the beef and cook for a couple of minutes. Just before serving, mix the sour cream into the sauce and heat it through.
5 Serve with potatoes or egg noodles and a salad.

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