Guys Go Crazy Blog

If you read yesterday’s interview with International Porn Superstar Denis Reed, you already know all about him. If you haven’t, DO IT NOW! Go ahead, I’ll wait………

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You back? What a fucking hottie, right? Well anyway, so you’ve probably read his favorite food is something called “svíčková na smetanÄ›” which loosely translates as “sirloin on cream”, which sound OK, but really it’s fucking fantastic stuff, and one of the most popular and most traditional Czech cuisine. Well now you can eat just like Denis with this simple recipe:

Svíčková na smetaně

Ingredients:

1 lg onion
3 stalks celery
2 carrots
1 tb pickling spice; make a sachet
1/4 c vinegar
1 1/2 c water
1 tb salt
6 lb beef tenderloin or rump-roast
6 sl bacon
4 tb flour
1 pt sour cream; ( i use non-fat)

Instructions

To make the brine, boil onion, celery, carrots, pickling spice, vinegar and
water together. Let cool.

Cut any fat from beef. Slice slits in the beef with a sharp pointed knife
and stuff bacon into the slits. Place the beef in a deep dish and pour the
cold brine over the meat. Make sure the meat is covered. Marinate in
refrigerator two days up to a week (depending upon freshness of meat). The
longer the time, the more tender the meat and better flavored.

Remove meat from brine and reserve the brine. Place in roasting on rack to
collect pan drippings. Bake at 350 degrees F. until done. Pour the reserved
brine into a saucepan and bring to boil. Remove the sachet of pickling
spices.

When beef is cooked and browned, remove beef from roasting pan. Add boiled
brine to the roasting pan to collect pan drippings. Bring this mixture to a
boil, scrapping spices and pan drippings. Remove and let cool to remove all
fat. Slice beef (between 1/4- 1/2-inch slices. Reheat brine mixture. Add flour to sour cream. Gradually add sour
cream mixture to the hot brine mixture, slowly so your don’t curdle the
gravy. You can add more vinegar if you like it on the tart side. Top with 1 or 2 slices of lemon, cranberry jam, whipped cream and serve with potato or bread dumplings.

(Source: Roberta Brisson)

**** As I said before, the stuff is AMAZING, and one of my favorite Czech dishes as well, but I can’t for the life of me figure out how Denis eats this stuff all the time and stays in perfect shape! Maybe it’s all the fucking…….