Svíčková

Svíčková, or svíčková na smetaně (pronounced [ˈsviːt͡ʃkɔvaː na smɛ.ta.ɲɛ]), is a Czech meat dish and one of the most common Czech and Slovak meals. Svíčková is the Czech word for tenderloin, but this dish is traditionally beef topside (falešná svíčková, 'false tenderloin') prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream, though in practice other cuts of beef may sometimes be used. Topside is a cut from the front shoulder equivalent to jumeau à bifteck in French cuisine or girello di spalla in Italian cuisine. It is generally served with houskové knedlíky (bread dumplings).

==Preparation== Svíčková, or svíčková na smetaně (beef tenderloin), is a typical Czech dish and one of the most popular Czech meals. It is topside boiled or roasted with vegetables (carrots, parsley root, celeriac, and red onion, silver onion or pink onion), spiced with black pepper, juniper, allspice, bay leaf, and baked together, then vegetables and gravy are gathered, mashed/mixed with sour double cream and boiled for sauce. It is generally served with bread dumplings (houskové knedlíky), whipped cream and lingonberry sauce. In most restaurants and canteens the staff actually boil the beef and vegetables together in one pot, instead of roasting it.