Svickova

Instructions

1. In a large bowl, combine water, white vinegar, sugar, mustard, salt, black peppercorns, and bay leaves to create the marinade.
2. Add the beef to the marinade, ensuring it is fully submerged. Cover and refrigerate for 24 hours, turning occasionally.
3. Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade for later use.
4. In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and parsnips, and sauté until the vegetables are softened, about 10 minutes.
5. Place the beef on top of the vegetables in the pot. Pour the reserved marinade over the beef.
6. Cover and simmer on low heat for about 2.5 to 3 hours, or until the beef is tender.
7. Remove the beef and set aside. Strain the cooking liquid and vegetables through a fine mesh sieve, pressing to extract as much liquid as possible.
8. In a separate saucepan, whisk together heavy cream and flour until smooth. Gradually add the strained cooking liquid, stirring constantly, and cook until the sauce thickens.
9. Slice the beef and serve with the creamy vegetable sauce and slices of bread dumplings.