Sirloin

from Wikipedia, the free encyclopedia

Sirloin is a dish of beef of Austrian cuisine and Czech cuisine .

Beiried is typically used for the preparation , or roast beef for other cuts. If the rear quarter was split up after the division of Vienna , the use of the reed is also common. Sometimes the fillet of beef (Austrian roasted lungs ) is called and prepared as sirloin.

The sirloin is prepared typically by braising to, and consumed the roast usually with a dark base sauce , regional and cream sauce.

Roast sirloin on cream ( Svíčková na smetaně in Czech ) is one of the most famous dishes in Czech cuisine.