Instant Pot Svíčková

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Instant Pot Svíčková is a Czech recipe that was passed down to me by my mother in law. She grew up making it in Prague. It’s roasted beef tenderloin with a carrot gravy sauce. This has been converted from her oven/stove top recipe into one that can be used in the instant pot.

Instant Pot Svíčková

The onions can be added to the beef roast when searing. Additionally the onions can be added when the rest of the vegetables are added. This is really up to you when you would like to add the onions.

Instant Pot Svíčková

After searing the roast the lid can be placed on top of the pot and the roast cooked on high pressure. Once it’s done counting the pressure is released then the vegetables are added. Cook for another 15 minutes on high pressure in the instant pot. This was made in my Instant Pot Duo Plus 6 quart.

Instant Pot Svíčková

Once the vegetables are done the pressure is released. Remove the roast to a cutting board allow the juices to set meanwhile making the gravy. Either use an immersion blender to make the gravy or pour it into a blender and blend till pureed.

Instant Pot Svíčková

The Gravy:

Once the gravy is blended add it back to the instant pot. Set to saute mode as you will now make the gravy to top over the beef roast. Soon I will create a video and post on how to make the dumplings. This recipe is just for the roast and sauce. If you need the dumpling recipe let me know in the comments and I can send it along.

Instant Pot Svíčková

We serve this up for Sunday suppers. Great meal when it’s freezing outside. Which it will be coming soon. Right now it’s a nice 70 degrees here. Hope you try something different with a beef roast next time. I love how all the flavors merry in this recipe.

Instant Pot Svíčková

Of course like all Czech food this goes great with a pilsner or amber ale beer. Czech’s are famous for pairing their food with beer. Everything compliments it. Also, a good date night at home meal. Instant pot Svíčková is comfort food at it’s finest.

Instant Pot Svíčková

Instant Pot Svíčková

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Roasted beef tenderloin with a carrot gravy over dumplings.

Ingredients

  • 2 1/2 lbs beef tenderloin or beef round roast
  • 2 tablespoons lemon juice
  • 4 carrots; chopped
  • 4 celery; chopped
  • 1 onion; chopped
  • 5 whole allspice
  • 6 peppercorns
  • 2 bay leaves
  • 2 tablespoons Wondra flour
  • 1/2 cup half and half
  • 1 cup chicken broth
  • 2 teaspoons salt

Instructions

  1. Set instant pot to saute mode. Add roast with onions and sear all sides of roast. 
  2. Turn off saute mode. Add 1/2 cup broth. Place lid on instant pot and lock. Place pressure valve to close. Set to high pressure for 1 hour and 15 minutes.
  3. Once instant pot stops counting quick release the pressure. 
  4. Open lid. Add in carrots, celery, allspice, peppercorns, and bay leaves. Replace lid on top. Lock lid. Turn pressure valve to close. Set to high pressure for 15 minutes.
  5. Once instant pot stops counting quick release pressure. 
  6. Remove roast to cutting board. 
  7. With an immersion blender or using a blender blend all of the vegetables and herbs. 
  8. Add in lemon juice, half and half, 1/2 cup chicken broth, and wondra flour to vegetable gravy. Set to saute mode. Cook stirring often until sauce is thickened. 
  9. Serve topped over sliced roast with dumplings. May also be served with noodles or rice.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 766Total Fat: 55gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 198mgSodium: 1039mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 55g

For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/

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Instant Pot Svíčková

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12 Comments

  1. Hi, I just came across your recipe for Czech sweet and sour svickova. It is wonderful you keep some czech tradition going. Just a little recomendations. Celery stalks do not belong there, they have way too different flavor comparing to the celery root (white roundish, looking little like horseradish), try that plus it is missing a parsley root in the same amount or little less than carrot. If it is hard to find, I use parsnip (which looks basically the same). For the spices, I use little herb sack, to be able to easily discart it after the meat is tender and before I start blending the vegetables. Before you put the broth in, I sear the meat with vegetables first including a slice of peeled and seeded lemon. For the right flavor a caramelized sugar is also used. You can also use sour cream instead of half and half (liquid whipping cream makes it more creamy comparing to just half and half). To dress it up on a plate, try little bit of whipping cream with canned cranberries on top. I am Czech and have been cooking svickova for a long time. I feel it tastes little different every time I cook it, depending on the ratio of vegetables, but my kids love it and it is a very first dish they request when visiting the Czech Republic.

    1. My recipe is based off my mother in laws recipe. She grew up in Prague. They do not sell celery root itself in the states and we do not like parsnip. Everyone cooks different especially when recipes are passed down in the family. Hers is the way her family made it passed down in their family from Czech and what is readily available here in the states.

      1. I also would love to see the conventional version of this recipe.
        My parents were from Czechoslovakia and my brother recently asked if I had Mom’s carrot recipe. I remember her straining her cooked carrots through a sieve.
        She also made her yeast dumplings the hard way — all hand mixing!
        Please do post your conventional recipe.
        Thx so much!

        1. It’s really hot here in Texas. When it starts to cool down I will definitely make a oven/stove top version of this. I have a recipe with video of how to make dumplings here on the site too. My husband’s mother used to make them by hand mixing and so did he. However, we’ve found it to be so much easier with a kitchenaid mixer.

  2. I READ YOUR BACKGROUND, AND ENJOYED IT VERY MUCH. WOW YOU HAVE AN ITALIAN BACKGROUND GREAT I LOVE ITALIAN FOOD AS WELL AS EUROPEAN SUCH AS POLISH. I AM AMERICAN POLISH, AND MY CHILDREN ARE , AMERICAN, POLISH, GERMAN AND FRENCH. LIKE YOUR BLOG LETS KEEP IN TOUCH. LAST BUT NOT LEAST I LOVE THIS RECIPE, LITTLE PRICEY AS FOR THE MEAT BUT IT IS WELL WORTH EVERY PENNY SPENT ON IT.. “KEEP UP THE GOOD WORK AND THE RECIPES FLOWING”.

    1. Steve, no big deal, just get a box of Bisquick and make the recipe and you don’t have to work so hard to make it homemade. I sometimes is lazy and that is what I do with my Chicken and Dumplings. I like this recipe, being American Polish that comes from my part of the Ancestry…Love it and so doe my SERVICE DOGGIE SHELTIE.