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How to make it

  • In skillet, saute bacon in butter to render out fat and cook bacon done but not overly crisp.
  • Remove bacon and reserve.
  • In the pan drippings, saute onion and garlic.
  • Add caraway seeds, parsley and marjoram.
  • Fry meat lightly on all sides, don't crown the pan.
  • Dust with flour and cook a minute or two more.
  • Add red wine, reduce heat to low.
  • Cover pan and simmer for 20 minutes.
  • Add pickles, anchovies, mustard, and reserved bacon, stir occasionally and cook slowly for another 20 minutes.
  • Just before you want to eat bring the sauce and meat up to the boil and cook until the sauce reduces to your desired consistancy, stirring so it doesn't stick and the meat is tender.
  • Take off the heat and stir in the sour cream and sprinkle with the paprika.
  • Serve over wide buttered noodles, rice or dumplings.

Reviews & Comments 2

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    " It was excellent "
    smooch ate it and said...
    Nice blend of stuff!
    Was this review helpful? Yes Flag
  • merlin 10 years ago
    This sounds really very good. I don't normally use caraway seeds so it will be exotic for me. Not sure about the dill pickles. Maybe sweet ones. I think it could be done in a slow cooker as well.
    Was this review helpful? Yes Flag

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