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Beef in Sour Cream Sauce
This is a classic and simple braised German dish, perfect for a cold winter night. The sour cream adds richness to the sauce, while the paprika, peppercorns, allspice, and bay leaf infuse flavor. Serve with mashed potatoes, dumplings, or spaetzle, and a green vegetable. Preparation hint: Braising tenderizes meat and should be done over low heat. If the lid of your pan isn't tight, cover pan with foil and then cover with a lid to seal in moisture.
 
Base SKU: 463
Cuisine: German
Prep Time: 20 Minutes
Cooking Time: 2 Hours and 30 Minutes
Yield: 4 Servings
Source: EthnicGrocer

Ingredients:- Click "View all receipe products" to see all recipe products.

4 tablespoon(s) Flour
to taste Black pepper, freshly ground
2 pound(s) Top round steak, cut into 4 pieces, 1/2-inch thick
3 tablespoon(s) Vegetable oil
1/2 cup(s) Onion, finely chopped
1 teaspoon(s) Peppercorns
1 Bay leaf
1 teaspoon(s) Cloves, whole
2 cup(s) Beef stock
1 cup(s) Sour cream
to taste Madeira


Instructions:
1. Combine 3 tablespoons of flour with salt and pepper. Dredge beef by rolling it in flour, shaking off excess. Heat 2 tablespoons oil in a heavy skillet and brown beef on all sides.
2. Add remaining oil and sauté onions until soft and brown, about 6 minutes. Add paprika, peppercorns, bay leaf, and clove.
3. Stir in stock and "deglaze" pan, scraping browned bits from bottom of pan with a wooden spoon. Return meat to pan, reduce heat to low, and cover tightly. Simmer for about 2 hours.
4. When beef is fork-tender, transfer to a plate and keep warm. Strain cooking liquid through a fine-meshed sieve. Make sure you have about 2 cups. If not, add more water or beef stock. Return liquid to skillet and simmer over low heat.
5. Whisk remaining flour with sour cream. Gradually add mixture to simmering liquid, whisking constantly, until slightly thickened.
6. Return beef to sauce and heat through. Stir in Madeira to taste.
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