Svickova – traditional Czech recipe

This svickova recipe is only an attempt as making it as traditional as I can. I scarcely had all the right ingredients, but in the end it tasted pretty similar. Svickova is one of the most Czech recipes out there – it is tender beef meat surrounded by sweet carrot and parsnip sauce, served with Czech bread/dumplings, whipped cream and… cranberry jam.

Let me show you how I got close to the above:

Svickova recipeSvickova
Servings: 6
Cooking time: 3 hours
Difficulty: medium


  • 1 big piece of beef meat
  • 4 slices of bacon
  • 3 big carrots
  • 2 parsnips
  • a quarter of a celery root
  • 1 onion
  • 2 cloves of garlic
  • fresh thyme
  • 2 tbsp of butter
  • peppercorns
  • oil for frying
  • 1 beef stock cube
  • laurel leaves
  • 2 tbsp of sour cream
  • fresh lemon
  • 1 tbsp of sugar
  • Unsweetened whipped cream and a sour jam for serving


  1. Start frying the bacon.
  2. Once it curls a bit, add the peeled garlic and thyme.
  3. Pat the meat with salt.
  4. Add it to the pan and let it brown well.
  5. Add the butter and turn it on the other side to brown.
  6. In a big pot, add the cubed carrots in a bit of oil, until they are soft.
  7. Add the second spoon of butter.
  8.  Now add the chopped parsnip, celery root and onion. The parsnip is the key to this recipe, don’t skip it.
  9.  Add the peppercorn and sugar.
  10. Cover with water and add the stock cube and laurel leaves.
  11. Add the meat, garlic and thyme and bring to a boil.
  12. Cook for 3 hours, while stirring occasionally.
  13. Once done, take out the meat.
  14. Blend the sauce until very smooth and add the sour cream and a squeeze of lemon.
  15. Ready to serve dumplings, whipped cream and cranberry jam. Since I did not have them all, I used normal bread and strawberry jam. And also a crisp cold beer.