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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. |
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| Base SKU: |
463 |
| Cuisine: |
German |
| Prep Time: |
20 Minutes |
| Cooking Time: |
2 Hours and 30 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| 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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