2 cups beef stock
1 cloves, whole
1 teaspoon paprika
3 tablespoons vegetable oil
to taste Sea salt
4 tablespoons flour
2 pounds top round steak, cut into 4 pieces, 1/2-inch thick
1/2 cup onion, finely chopped
1 bay leaf
1 cup sour cream
1 yablespoon Madeira
1. Combine 3 tablespoons of flour with salt and pepper. Dredge beef, shaking off excess. Heat 2 tablespoons oil in a heavy skillet and brown beef on all sides.
2. Add remaining oil and saute 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.