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What You Need:
(To Serve: 4 - 6)
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6 carrots
3 tablespoons flour
8 - 12 celery stalks
6 whole black peppers
6 sirloin steaks, about ½ pound each, ¼ inch thick
1 tablespoon paprika
1 can condensed beef bouillon
1 tablespoon salt
1 teaspoon pepper
6 bottles capers
3 tablespoons butter or margarine
1 lemon, thinly sliced
1½ cups sour cream
6 onions, sliced
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Translate this recipe:
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| How To Cook: |
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1. Cut carrots and celery in long, thin strips. Lay meat on board; then pound in salt and pepper on both sides.
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2. In hot butter in large pan, brown meat on both sides. Remove from pan, and set aside.
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3. In butter left from browning meat, saute carrots, celery, and onions about 15 minutes, stirring occasionally.
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4. Stir in flour, then peppers, paprika, beef bouillon.
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5. Return meat to pan; cover, simmer for 30 minutes or till vegetables and meat are tender. Add capers, lemon.
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6. Cook uncovered about 15 minutes or until liquid is reduced by about one-third.
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7. Dilute sour cream with about 1 cup of liquid, and then stir it into mixture in pan. Heat thoroughly, but do not boil.
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