Wurzfleisch Beef In A Sour Cream Sauce Food

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.

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!

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.

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.