Home > Worldwide Recipes > Germany > Beef > Würzfleisch
( Beef In Spiced Sour-Cream Sauce )
Würzfleisch
( Beef In Spiced Sour-Cream Sauce )
Ingredients
1 oz flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 lb rump steak, sliced ½ inch thick and cut into 4 pieces
1½ oz lard or 3 tablespoons vegetable oil
2 oz finely chopped onions
1 teaspoon paprika
6 whole black peppercorns
3 whole allspice
½ small bay leaf
1 whole clove
¾ pint water
Beef stock (if needed)
⅜ pint sour cream
1 or 2 tablespoons Madeira
Details
Serves: 4
Method
Put ¾ oz of the flour with the salt and pepper into a mixing bowl. Dip the pieces of beef in the seasoned flour one at a time, then vigorously shake off the excess. Melt 1 oz of the lard or 2 tablespoons of the oil in a large, heavy, frying pan over a high heat. Add the beef and brown it on both sides, regulating the heat so that the meat browns quickly and evenly without burning. Remove the meat to a dish and add the rest of the lard or oil to the pan. Then drop in the onions and cook over a moderate heat, stirring occasionally, for about 5 to 8 minutes, until the onions are soft and slightly brown. Add the paprika, peppercorns, allspice, bay leaf and clove. Pour in the water and bring it to the boil, meanwhile scraping into it any brown sediment clinging to the bottom and sides of the pan.
Return the meat to the pan, reduce the heat to low, and cover tightly. Simmer for 1½ to 2 hours, basting the meat occasionally with its cooking liquid. When the beef can easily be pierced with the tip of a fork, transfer it to a plate and cover with aluminium foil to keep it warm.
Strain the cooking liquid through a fine sieve into a small bowl, pressing down hard on the onions with the back of a spoon to extract all the juices. There should be about ¾ pint of liquid in the bowl. If there is less than that amount add a little beef stock; if more, boil the liquid briskly over a high heat until it is reduced to ¾ pint. Return the liquid to the pan, bring to simmering point over a high heat, then reduce the heat to low. Beat the rest of the flour into the sour cream with a whisk. Beat the sour cream into the simmering liquid a few tablespoons at a time and cook, whisking constantly, until the sauce is hot and slightly thickened. Do not let it boil. Return the beef to the pan, baste it well with the sauce, and cook just long enough to heat it through. Stir in the Madeira and taste for seasoning. To serve, arrange the meat on a heated dish. Moisten the slices with a few tablespoons of sauce and serve the rest separately in a sauceboat. Traditionally, Würzfleisch is accompanied by dumplings or boiled or mashed potatoes.
Related food category:
