Step 1

Cut bacon into ⅓ inch thick and about 4 inch long pieces and put them into a freezer for 30 minutes to harden them.

Step 2

Use a thin knife with a long edge and make some holes into the meat.

Step 3

Stick your index finger inside each hole and wiggle it so the hole enlarges.

Step 4

You can make the holes into both sides of the beef.

Step 5

Once you have the holes ready, press in stripes of bacon.

Step 6

For a better shape, you can tie the irregular-shaped meat with a cooking string (kitchen twine).

Step 7

After the meat is larded (and tied if you tied it), salt and pepper it properly from all sides.

Step 8

Peel the carrot, parsley root, and celeriac, dice into ½ inch pieces.

Step 9

Peel onions and chop them roughly. Peel an apple and dice it.

Step 10

If possible, tie the spices tightly in a clean canvas; you will place the canvas with spices into a pot later.

Step 11

In a large heavy pot, melt lard over higher heat and sear the beef from all sides until golden brown. Remove the browned meat and set it aside.

Step 12

Use the same pot which we used to prepare the meat. Reduce temperature to medium heat, add butter and any leftover bacon from larding.

Step 13

Add diced carrots, parsley root, and celeriac. Cook until slightly golden, stirring occasionally.

Step 14

Throw chopped onions to vegetables and cook until lightly golden. Add a diced apple and cook for another 3-4 minutes, stirring frequently.

Step 15

Add sugar, mix, and let it melt while stirring.

Step 16

Pour in vinegar, mix, and let vinegar evaporate, so that there are only vegetables and some fat on the bottom of the pot.

Step 17

Add 1 teaspoon of salt and mix it.

Step 18

Return the browned beef to a pot, pour over hot water until you have the meat almost submerged.

Step 19

Add 1 teaspoon of salt and spices.

Step 20

Count the number of bay leaves if you add them to the pot freely! You have to remove them all later before the final mixing of svíčková sauce.

Step 21

Bring to a boil, reduce heat to a minimum. Cover with a lid and allow it to simmer for 2,5 hours.

Step 22

Remove the spices, especially all bay leaves. Remove ¼ of vegetables and discard them. If you left all the vegetables in the sauce, it would taste too much like the vegetables, and it would be too dense.

Step 23

Take out the beef and keep it in a warm place.

Step 24

In a pan, melt butter on medium heat.

Step 25

Add flour, frequently mix until lightly golden.

Step 26

Get a sieve, put roux in it, submerge into the svíčková and press roux through the sieve. Continuously mix the roux in the sauce.

Step 27

Bring the pot back on a stove, let it simmer for 15-20 minutes.

Step 28

Stir occasionally because the roux tends to sit down and stick to the bottom of the pot. The roux loses its floury taste after about 15 minutes of simmering. It thickens the sauce, whose taste will be very smooth.

Step 29

Add heavy cream into sauce; no more cooking!

Step 30

Mix everything with an immersion blender and strain the sauce in a clean pot. Season with lemon juice and salt to your liking.

Step 31

Serve with bread dumplings and a slice of beef.