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  Added: Oct 11, 2006  •  Visited (464)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Beefsteak And Onions With Caraway Seeds
What You Need:
  • 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

  • 1 tablespoon flour
  • 1 cup sour cream

  • How To Cook:
    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.

    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.

    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.

    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.

    1. In the meanwhile, with a wire whisk, beat the flour into the sour cream in a small mixing bowl.

    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.

    3. Mask the steak with some of the sauce and serve the rest in a sauceboat.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Meat & Poultry » Beef
    Dish » Main Courses


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