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What You Need:
(To Serve: 4 to 6)
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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 ¼ inch thick
1¼ cups finely chopped onions
½ teaspoon finely chopped garlic
½ teaspoon caraway seeds
1/8 teaspoon marjoram
Freshly ground black pepper
2 tablespoons white vinegar
1 cup beef stock, fresh or canned
THE SAUCE (OPTIONAL)
1 tablespoon flour
1 cup sour cream
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Translate this recipe:
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| How To Cook: |
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1. 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 sides-about 5 minutes in all. Remove it to a platter.
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2. 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.
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3. 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.
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4. 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.
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THE SAUCE (OPTIONAL):
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1. In the meanwhile, with a wire whisk, beat the flour into the sour cream in a small mixing bowl.
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2. Whisk the mixture into the skillet, then turn the heat to its lowest point and simmer for 10 minutes longer without letting the sauce reach the boiling point.
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3. Mask the steak with some of the sauce and serve the rest in a sauceboat.
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