Craving a classic Czech dish that doesn't compromise on flavor but keeps your health goals in check? Get ready to transform the traditional Svickova into a leaner, lighter version that will make your taste buds dance and your waistline thank you! This reimagined recipe proves that healthy eating can be absolutely delicious, bringing the rich, comforting flavors of Czech cuisine right to your dinner table without the extra calories.
Prep Time: 30 mins
Cook Time: 90 mins
Total Time: 120 mins
Cuisine: Czech
Serves: 4 servings
Ingredients
- 1 lb lean beef
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup low-fat sour cream
- 2 tbsp olive oil
- 1 tbsp vinegar
- Salt and pepper to taste
Instructions
- Trim any visible fat from the lean beef, ensuring a clean cut of meat for healthier preparation.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions, garlic, carrots, and celery, sautéing until vegetables become soft and slightly caramelized, approximately 7-8 minutes.
- Place the lean beef into the pot with the sautéed vegetables, carefully browning all sides to seal in the meat's natural juices. This process should take about 5-6 minutes.
- Add enough water or low-sodium beef broth to cover the meat and vegetables completely. Bring the liquid to a gentle simmer.
- Reduce heat to low, cover the pot, and let the meat slowly braise for approximately 75-90 minutes, or until the beef becomes tender and can be easily pierced with a fork.
- Remove the meat from the pot and let it rest on a cutting board. Strain the cooking liquid, reserving the vegetables and broth.
- Purée the cooked vegetables in a blender or food processor, gradually adding some reserved cooking liquid to create a smooth, creamy sauce.
- Stir in low-fat sour cream, vinegar, salt, and pepper to the vegetable purée, creating a light, tangy sauce.
- Slice the beef thinly against the grain and arrange on a serving platter. Pour the warm sauce over the meat.
- Serve hot, optionally garnished with a small additional dollop of low-fat sour cream and fresh herbs like parsley.
Tips
- • Choose the leanest cut of beef possible to further reduce fat content without sacrificing tenderness. • For an extra flavor boost, consider marinating the beef in a mixture of vinegar and herbs before cooking. • Use a food processor or blender to ensure the vegetable sauce is silky smooth and perfectly integrated. • If the sauce seems too thick, gradually add more reserved cooking liquid to achieve the ideal consistency. • For a deeper flavor, you can add a small amount of tomato paste or Dijon mustard to the sauce. • Let the meat rest before slicing to ensure maximum juiciness and easier cutting. • To make this dish ahead of time, the sauce and meat can be prepared in advance and reheated gently before serving.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 12g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 90mg
