Schwibraches
From notyourmomma 16 years agoIngredients
- 2 lbs.. boneless sirloin steak, cut into thin strips (you can use a tough cut of meat here) shopping list
- 3 slices of bacon diced shopping list
- 1/4 cup of unsalted butter shopping list
- 1 medium onion, minced shopping list
- 2 cloves of garlic, minced shopping list
- 1 teaspoon of caraway seeds shopping list
- 1/4 teaspoon of marjoram (don't fret if you don't have it) shopping list
- 1 tablespoon of parsley flakes shopping list
- 2 tablespoons of flour shopping list
- 2 cups of red wine shopping list
- 2 medium dill pickles diced shopping list
- 1 small can of anchovies in oil rolled with capers, drained and minced shopping list
- 1 tablespoon of Dijon mustard shopping list
- fresh ground pepper shopping list
- dash of paprika shopping list
- 1 cup of sour cream shopping list
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.
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