Recipes
Stewed Fillet with Cream
This recipe comes from a well known Prague pub, where the Vegeta culinary team first tried it. The pub is dedicated to Švejk a well known character from a book – and he would certainly be happy to know that stewed fillet with cream has become equally famous.
| Preparation time | 1 h 15 min |
|---|---|
| Demanding |  |
| Energetic value | 494 kcal / 2065 kJ |
| Table of nutritive values | |
Ingredients
 | 6 — 8 |
|---|---|
| 1 kg | beef (whole tenderloin or eye fillet) |
| 40 g | dry bacon |
| salt | |
| 5 tablespoons | oil |
| 70 g | celery |
| 80 g | carrot |
| 50 g | parsley root |
| 60 g | onion |
| allspice | |
| bay leaf | |
| thyme | |
| peppercorn | |
| lemon | |
| 1 tablespoon | Vegeta |
| 2-3 tablespoons | vinegar |
| 20 g | butter |
| 1-2 teaspoons | sugar |
| 1 tablespoon | flour |
| 200 ml | sour cream |
Preparation
- Prick the beef with bacon sticks, then salt it and brown in hot oil, to be well done. Ensure that you turn the fillet, so all sides brown equally.
- Add in the vegetables and sliced onion and cook for another minute or so. Then add in allspice, bay leaf, thyme, ground pepper, 2 lemon slices and Vegeta.
- Stew covered and occasionally baste with water. While stewing, turn the fillet over and add in vinegar.
- Once the meat is tender, remove from the heat and leave aside covered. Scoop out the vegetables and blend into a thick mixture.
- In hot butter, lightly caramelise the sugar then add in the vegetable puree. Dissolve the flour in about 50 ml of water, add into the vegetables and boil through. To thin the sauce, just add in a little water if necessary, and mix in sour cream.
Serving
Cut the fillet into thin slices, arrange on a plate and cover with hot sauce. Serve with Czech dumplings made from leavened dough, bread dumplings or croquettes. Decorate with lemon slices, whipped sweet cream and cranberry.
Advice
Instead of bacon prick the meat with carrot, garlic or celery root sticks.
Little secret
Vinegar will fulfil this meal and sugar will provide aroma and colour to the sauce.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 27,06 | - | - |
| Total carbohydrates | g | 6,02 | - | - |
| Total fat | g | 39,78 | - | - |
| Diet fibres | g | 0,75 | - | - |
| Cholesterol | mg | 113,07 | - | - |
| Vitamin A | IU | 3464,45 | 87 | 69 |
| Niacin | mg | 9,83 | 70 | 49 |
| Vitamin C | mg | 9,50 | 13 | 11 |
| Vitamin D | IU | 25,83 | 13 | 13 |
| Calcium | mg | 47,75 | 5 | 5 |
| Phosphor | mg | 283,30 | 35 | 35 |
| Potassium | mg | 569,05 | 15 | 15 |
| Sodium | g | 1,03 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
