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This recipe comes from a well known Prague pub, where the Vegeta culinary team first tried it.


1 kg beef (whole tenderloin or eye fillet)
40 g bacon, cut in sticks
5 tablespoons oil
70 g celery, chopped
80 g carrot, chopped
50 g parsley root, chopped
60 g onion, sliced
bay leaf
ground pepper
lemon, sliced
1 tablespoon Vegeta Gourmet Stock Powder
2-3 tablespoons vinegar
20 g butter
1-2 teaspoons sugar
1 tablespoon flour
200 ml sour cream

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons75 min

  • 1 Prick the beef with the bacon sticks. Then salt it and cook in hot oil, to be well done. Ensure that you turn the fillet, so all sides cook equally.
  • 2 Add in the vegetables and onion and cook for another minute or so.
  • 3 Then add in the allspice, bay leaf, thyme, ground pepper, 2 lemon slices and Vegeta Gourmet Stock Powder.
  • 4 Stew covered, every so often adding a small amount of water.
  • 5 While stewing, turn the fillet over and add in the vinegar.
  • 6 Once the meat softens, remove from the heat and leave aside covered.
  • 7 Scoop out the vegetables and blend into a thick mixture.
  • 8 In hot butter, lightly caramelise the sugar then add in the vegetable puree.
  • 9 Dissolve the flour in about 50 ml of water, add into the vegetables and stir through. This will become the sauce.
  • 10 To thin the sauce, just add in a little water and sour cream.


For other ideas, prick the meat with carrot, garlic or celery root sticks.


Slice the fillet into thin slices, arrange on a plate and cover with hot sauce. Serve with gnocchi, crockets or potato. Decorate with lemon slices, beaten cooking cream or cranberry.

Little secrets

Vinegar will fulfil this meal, and sugar will provide aroma and colour to the sauce.

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