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Steak with Sour-Cream Sauce




Source of Recipe


Internet


List of Ingredients




To serve 4 to 6

2 tablespoons vegetable oil
2 tablespoons butter
2 pounds beef tenderloin or other tender cut of beefsteak, cut into strips 2
inches long, 1 inch wide and 1/4 inch thick
1 1/4 cups finely chopped onions
1/2 teaspoon finely chopped garlic
1/2 teaspoon caraway seeds
1/8 teaspoon marjoram
Freshly ground black pepper
2 tablespoons white vinegar
1 cup beef stock, fresh or canned



Recipe



In a heavy 10- or 12-inch skillet, heat the oil and butter. When the foam subsides, add the meat and brown it on both sides­about 5 minutes in all.

Remove it to a platter.

Pour off most of the fat, leaving only a thin film on the bottom of the skillet. Add the onions and cook them, stirring occasionally, for 8 to 10 minutes, or until they are lightly colored, then add the garlic and cook for about 3 minutes longer.

Stir in the caraway seeds, the marJoram and a generous grinding of pepper.

Add the vinegar and boil for 1 minute. Pour in the stock and bring to a boil, stirring in any brown bits that cling to the bottom and sides of the pan.

Return the meat to the pan and bring the beef stock to a boil again. Turn the heat to low and simmer the meat for 15 minutes or longer until it is tender.

THE SAUCE
1 tablespoon flour
1 cup sour cream

In the meanwhile with a wire whisk, beat the flour into the sour cream in a small mixing bowl. With a large spoon stir the mixture into the skillet, then turn the heat to its lowest point and simmer for 10 minutes without letting the sauce reach the boiling point. Mask the steak with some of the sauce and serve the rest in a sauceboat.