Beef in Sour Cream Sauce

This spicy beef dish, an adaptation of a German recipe, is traditionally eaten with dumplings. It is, however, equally good served with noodles.

4 tablespoons flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 lb. chuck steak, trimmed of fat and cut into cubes

2 oz. butter onion, chopped garlic cloves, crushed

3 teaspoons paprika

1 teaspoon ground allspice

1 bay leaf 0 teaspoon ground cloves

16 fl. oz. beef stock

8 A. oz. sour cream

1 tablespoon lemon juice

1 tablespoons Marsala

Mix the flour, salt and pepper on a plate. Roll the beef cubes in the flour mixture to coat them all over. Shake off’ the excess flour and reserve.

In a large frying-pan, heat the butter over moderate heat. When the foam subsides, add the beef cubes and brown them evenly on all sides. With a slotted spoon, transfer the cubes to a plate.

Add the onion and garlic to the pan and cook them until they are soft but not brown. Add the paprika, allspice, bay leaf and cloves and mix well until all the ingredients have blended. Pour in the beef stock and, stirring constantly, bring the mixture to the boil.

Return the beef cubes to the pan and cover. Reduce the heat to low and simmer for 2 hours, or until the meat is tender when pierced with a knife.

A delicious, succulent, dinner party dish, Beef with Olives is cooked on top of the stove in a frying-pan and takes very little time to prepare.

Transfer the meat to a plate and cover it with aluminium foil to keep it warm. Strain the pan liquids into a measuring jug, reserving 10 fluid ounces for the sauce. Discard any extra cooking liquid.

Put the reserved liquid into a medium-sized saucepan and bring it to the boil over moderate heat. Reduce the heat to low and simmer gently for a few minutes.

Mix the sour cream, lemon juice and the excess flour in a medium-sized bowl. Stirring continuously, add the simmering liquid, a little at a time, to the sour cream mixture. Mix well and pour back into the pan. Cook gently to thicken the sauce, but do not let it boil. Stir in the Marsala. Return the beef cubes to the saucepan, stir to mix. Allow the meat to heat thoroughly, but do not let the sauce boil.

Pour into a warmed dish and serve immediately.

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