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Quick and easy international recipes

Svickova and Bread Dumplings

Status Approved
NameSvickova and Bread Dumplings
CategoryMeats, European
Serves/Yields4-6 servings
Prep. Time20 minutes
Cook Time1 to 1 1/2 hours
Thanks to my dear friend Vera, here is the recipe for Svickova. Vera had to translate it from Czech to English first and I had to translate the translations! This is a typical Czech recipe and one that I will be making very soon! Vera tells me that this roast is often served with cranberry sauce.


1 1/3 pound (600g) rump roast
2 oz (about 5 slices) (50g) thick sliced smoked bacon
3 ozs (40g) olive_oil
1 onion , diced
3 medium sized carrots , sliced
1/2 cup chopped parsley
4 medium sized parsnips , sliced
3 vegetable or beef bouillion cubes (Vera says she prefers the vegetable cubes)
3 cups water
11/2 tsp ground allspice (nove koreni)
1/4-1/2 cup flour -Or- prepared roux, for thickening gravy
1 cup (2 1/2 dl )sour cream
lemon juice

For the bread dumpling:
2  eggs 
1/2  cup milk 
1  teaspoon salt 
3  cups flour , sifted with a pinch of baking_powder 
4  slices white bread, cut into cubes 


Step: 1

With a sharp knife, make slits in the meat and inset chunks of the bacon into the slits.
Salt and pepper the meat all over.Heat a large flame proof roaster or baking pan that has a cover to accomadate the roast. Heat the oil in the roaster and add the roast, turning to brown on all sides.Move the roast to a plate and set aside.
Add the onion to the roasting pan and cook until slightly browned.Add remaining vegetables, cooking and stirring about 3 minutes.Lower the heat and add the bouillion cubes and water.
Place the roast back in the pan, along with any juices that may have escaped while sitting.Sprinkle the roast with the allspice, cover and place in a 350 degree oven. Cook until the roast is tender, about 1-1 1/2 hours. When done, move the roast to a platter and keep warm.Strain the pan juices through a mesh sieve and return juices to the pan. Bring juices to a simmer.Combine the flour and water if using to thicken.Whisk roux or flour and water into the pan juices and simmer about 10 to 20 minutes ,stirring constantly. Remove sauce from heat and add the sour cream, a little sugar and lemon juice to taste.
While the roast is cooking, prepare the bread dumplings.

For the dumplings: Beat eggs, salt & milk in a large mixing bowl; add flour gradually.
Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape).
Stir in bread cubes last.
Have a clean, wet towel or several layers of cheese cloth ready.
Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water.
Boil, covered, for 45 minutes.
Remove the towel & slice the dumpling 1/2 inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard).
Keep hot until ready to serve.

photo from : http://virtualni-stajukatky.wz.cz

Time submitted: Tuesday, January 10. 2006 at 06:59:27
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