Russian Information Network
Fruits Main dishes Mushrooms Soups & brothes Dairy Side dishes Potatoes
 About project
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
Free Hosting
Game server
Tests on-line

 Cuisines > German cuisine > Search results
Beef in sour cream sauce
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
6 eppercorns
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. 
rating: 143to discuss in forum * ? 
Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Guest book 


Recipe search
Ingredient search
Advanced search - Russian Information Network
Our button:

Copyright © RIN 2001-2003 *