Wurzfleisch Beef In A Sour Cream Sauce Food

HERBED BEEF TENDERLOIN WITH SOUR CREAM MUSTARD SAUCE

Steps:

• Preheat oven to 325°F.
• In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
• Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
• Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
• Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
• While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
• Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
• NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

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 AND MUSHROOMS IN SOUR CREAM SAUCE

Steps:

• To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
• Slowly add in the broth, whisking constantly; bring to a simmer.
• Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
• Season beef with salt and pepper.
• Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
• Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
• Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
• Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
• Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
• Immediately pour over the beef/mushroom mixture.
• Sprinkle with more grated Parmesan cheese if desired.
• Serve with hot cooked egg noodles.
• Delicious!

HOT BEEF BORSCHT WITH SOUR CREAM

Steps:

• FOR STOCK:
• Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
• Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
• FOR BORSCHT:
• Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
• Remove fat from surface of stock. Add enough canned beef broth to stock to measure 10 cups.
• Melt 2 tablespoons butter in heavy large pot over medium-low heat. Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
• Ladle borscht into bowls. Top each with dollop of sour cream and serve.

BEEF SLICES WITH MUSHROOM SOUR CREAM PAPRIKA SAUCE

Steps:

• This can be done a day ahead: melt butter in a large deep skillet over medium heat.
• Add in onions, garlic and green bell pepper; saute until golden (about 8 minutes).
• Add in mushrooms and saute until the stir to soften (about 5 minutes).
• Mix in flour and paprika; stir for 2 minutes.
• Add in beef stock and tomato paste and Worcestershire sauce (if using); bring to a boil, stirring constantly with a wooden spoon; boil until the sauce thickens and the paprika flavor mellows, stirring frequently (about 7-8 minutes).
• Season with salt and pepper.
• Mix in sour cream and remove from heat.
• If you are preparing this to serve the following day, cool, cover and refrigerate, just bring to a simmer before adding in beef.
• Transfer the sauce to a large dish with high sides.
• Melt butter in a skillet over medium heat.
• Working in batches add in beef slices, season with salt and pepper and cook until brown on each side; transfer to a plate.
• Add in more butter if needed and continue with remaining beef slices.
• Transfer the beef to the sauce along with any juices from the plate.
• You can deglaze the pan with some white wine, then add it to the sauce if desired.
• Top with chopped tomatoes and serve.

ZRAZY ZAWIJANE (POLISH BEEF ROULADE IN SOUR CREAM SAUCE)

Steps:

• Preheat oven to 350°F.
• In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
• Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown).
• Stir in the bread crumbs and half of the salt and pepper; remove from heat.
• Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
• Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
• Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
• Roll the zrazy in flour and vigorously shake off any excess.
• In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes).
• As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
• Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
• Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan).
• Pour the broth over the rolls and cover tightly.
• Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes).
• Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
• Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
• Return to a boil over high heat, stirring constantly.
• Remove from heat, and mix in the sour cream.
• Season to taste and serve over zrazy.

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.