Siebenbürgerfleish – Beef cooked in Milk from Siebenburgen
Serves: 4
Ingredients:
60g / 2oz Speck or Smoked Bacon, roughly
chopped
1kg / 2lb Beef Rump or Silverside
1 Onion, roughly
chopped
3 Celery Stalks, sliced
1 Turnip, sliced
1 tbsp Dried Basil
Salt
Freshly Ground Black Pepper
3 cups / 24 floz
Milk
15g / ½oz Butter
½ tsp Sugar
2 tbsp Flour
1½ cups / 12 floz
Beef Stock or
Water
4 tbsp Sour Cream
2 tbsp Tomato Paste
Instructions:
- Place
the Speck or bacon
in a heavy-bottomed, lidded casserole.
- Add
the meat, onion, celery, turnip, basil, salt, pepper and milk.
- Cover,
bring to the boil and gently simmer for 2 hours.
- In
the meantime, melt the butter, add the sugar
and cook until it is light yellow. Add the flour and cook
until it becomes golden yellow. Be very careful not to burn it, or it will
taste bitter.
- Add
the stock
or water and simmer for 10 minutes.
- Pour
this sauce over the meat for the last 10 minutes of cooking.
- Mix
the sour cream
and tomato paste
together and add it to the meat. Cook for 2 minutes more. If necessary
adjust the seasoning.
- Remove
the meat from the sauce, let it stand for 10 minutes and carve it into
slices. Serve with the sauce and boiled potatoes or dumplings.
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