Wurzfleisch Beef In A Sour Cream Sauce Recipes

WURZFLEISCH -- BEEF IN A SOUR CREAM SAUCE

Steps:

• 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.

SIRLOIN WITH SOUR CREAM SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.

BEEF STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)

Steps:

• In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
• Let the mustard rest at room temperature for about 15 minutes.
• Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
• Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
• Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
• Drain them in a sieve, discard the liquid and return the mixture to the skillet.
• With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
• Lay each round on a board and slice them into 1/4" wide strips.
• Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
• Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
• With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
• When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
• Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
• Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
• Taste for seasoning.
• To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.