Wurzfleisch -- Beef in a Sour Cream Sauce
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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