Swabian Beef (schwabisches Fleisch)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs tail beef tenderloin
• 1 dash salt, and pepper
• 4 ounces salt lamb
• 2 tablespoons flour
• 3 tablespoons fat
• 1/2 cup water or 1/2 cup soup stock, as needed
• 2 tablespoons onions, chopped
• 2 tablespoons flour
• 1 teaspoon parsley, chopped
• 1 cup sour cream
• 1 teaspoon capers, chopped
• 1 teaspoon lemon rind, chopped
• 2 pickles, chopped
• 2 anchovies, chopped

Recipe

• 1 slice meat 1/4 inch thick.
• 2 trim edges; pound; season with salt and pepper, and lard with strips of salt lamb.
• 3 sprinkle one side with flour.
• 4 fry gently in 2 tablespoons fat until medium rare.
• 5 pour fat into another pan.
• 6 add 1/2 cup water or soup stock to remaining gravy; bring to a boil.
• 7 fry onions in fat in pan, adding 1 more tablespoon fat. mix in flour. add parsley, gravy, and sour cream. (if needed, add some more soup stock.)
• 8 place meat in gravy with capers, lemon rind, pickles, and anchovies.
• 9 simmer until tender (about 20-30 minutes). serves 6.
• 10 note: if another cut of beef is used instead of tenderloin, cook about 1 ½ to 2 hours, or until tender, and add sour cream before serving.