Prep 10 mins
Cook 2 hrs
A recipe from the Time Life collection of German cooking, 1969.
- 4 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 lbs top round steaks (4 pieces, sliced 1/2 inch thick)
- 2 tablespoons butter or 2 tablespoons oil
- 1⁄2 cup finely chopped onion
- 1 teaspoon paprika
- 6 whole black peppercorns
- 3 whole allspice
- 1 small bay leaf
- 1 whole clove
- 2 cups water
- 1 cup sour cream
- 1 tablespoon madeira wine
- In a bowl, mix 3 tablespoons of the flour, salt and pepper.
- Dip the beef in the seasoned flour one at a time and shake off any extra flour.
- In a heavy frying pan, melt 2 tablespoons of the butter over a high heat and the brown the beef quickly on both sides.
- Put the meat aside on a plate and add the remaining butter to the pan.
- Drop in the onions and cook over a medium heat for 5-8 minutes.
- Add the paprika, peppercorns, allspice, bay leaf and clove.
- Pour in the water and bring it to a boil.
- Return the meat to the pan, lower the heat and cover tightly.
- Simmer for 1 1/2 to 2 hours, basting occasionally with the liquid.
- When the meat can be easily pierced with a fork, transfer to a plate and cover to keep warm.
- Strain the cooking liquid through a sieve into a small bowl, pressing down hard on the onions before discarding them. There should be 1 1/2 to 2 cups of liquid. If there is less then add beef stock to make up the difference.
- Return the liquid to the skillet, bring to a simmer, then lower the heat.
- With a whisk, beat the remaining flour into the sour cream.
- A bit at a time, beat the sour cream into the liquid and cook, whisking all the time, until it thickens slightly.
- Don't let it boil.
- Return the beef to the skillet, baste it well with the sauce and cook just long enough to heat it through.
- Stir in the Madeira and taste for seasoning.
- Serve with dumplings or boiled or mashed potatoes.