SVÍCKOVÁ (pronounced SVEECH-koh-vah)

• 3 lbs rolled beef rump or rib roast
• 3 slices bacon
• 1 t salt
• 1/4 cup butter
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 2 T chopped parsley
• 1/2 cup diced onion
• 1 bay leaf
• 1/8 tsp thyme
• 1/4 tsp pepper
• 1/4 cup water
• 1/4 cup vinegar
• 1 T sugar
• 1/2 cup flour
• 2 cups sour cream

Loosen cord from around roast and place bacon slices evenly around it. Re-tie, rub with salt and set aside. Melt fat in heavy saucepan; add celery, carrot, parsley and onion; cook for 10 minutes. Stir in bay, thyme, and pepper. Place meat on top of vegetables; cover and simmer for 1 hour. Add water, vinegar and sugar. Cover and bake in 350ºF oven until very tender. Add water as needed. Slice thin and serve with a sauce consisting of: 1/4 cup flour blended and simmered with meat juices from the pan the meat was cooked in, into which is stirred 1 pint sour cream.The vegetables will have cooked apart and will help thicken and season the juices.