Wurzfleisch -- Beef in a Sour Cream Sauce

READY IN: 2hrs 10mins




  • 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.