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  Added: Sep 18, 2007  •  Visited (310)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Braised Beef With Caper Sauce
What You Need:
  • 2 pounds round steak, cut ½ inch thick
  • 3 slices bacon
  • 1 can (10¼ ounces) condensed cream of mushroom soup
  • ¼ cup water
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • 2 tablespoons chopped parsley
  • 1 medium bay leaf
  • ¼ cup sour cream
  • 2 tablespoons capers

  • How To Cook:
    1. Cut steak in serving-size pieces. Cook bacon in a skillet until crisp; remove and crumble, reserving drippings. Brown steak in bacon drippings.

    2. Add soup, water, carrot, celery, parsley and bay leaf; cover and cook over low heat 1½ hours, or until done, stirring occasionally.

    3. Remove bay leaf; remove steak to a serving platter.

    4. Pour gravy into an electric blender; blend until smooth. Return gravy to the skillet, along with sour cream and capers; heat, stirring occasionally.

    5. Serve gravy with steak and noodles; garnish with bacon crumbles.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Herbs & Spices » Capers
    Dish » Main Courses

     





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