Dumplings are a common accompaniment to most of the meat-and-gravy dishes that you find in Czech cuisine. The two types of dumplings that I found most popular were houskový knedlíky (bread dumplings) and bramborové knedlíky (potato dumplings).
I discovered svíčková na smetaně, often shortened to svíčková, in advance of my recent trip to Prague. It’s one of the most popular dishes in Czech cuisine and like many other Czech dishes, svíčková is a meat-and-gravy dish best served with bread dumplings.
When I think of Czech food, beef with gravy and dumplings immediately comes to mind. Hovězí guláš is probably the most recognizable Czech dish and easily one of the most popular – from touristy restaurants in Old Town Square to local cafeterias and pubs outside of the city centre.