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Beef stewed in sour cream sauce

Beef Braised in Sour Cream Sauce

A tasty, nourishing, and wholesome beef main! Beef is a healthy meat, rich in the iron your body needs to keep hemoglobin at normal levels. You can make a huge range of delicious, wholesome dishes with it — and this beef braised in sour cream sauce is one of them. The sauce and the slow braising make the meat especially tender and tasty. Serve it with any side and some fresh vegetables.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beef

300

Onion

Sour cream

Wheat flour

Vegetable oil

Bay leaf

Peppercorns

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 13 g

Fats 33 % 10 g

Carbohydrates 23 % 7 g

167 kcal

GI: 57 / 0 / 43

Cooking method

Step 1:

Prepare the ingredients. It's best to use young beef and a tender cut like tenderloin — the meat will come out even softer, more tender, tastier, and juicier. If your meat is frozen, thaw it; if it's just chilled, rinse it, trim off all the membranes and sinew, and cut it into small pieces about half an inch thick.
Step 2:

Put the prepared meat in a dry skillet and let the excess liquid cook off.
Step 3:

Pour vegetable oil into the skillet and brown the meat over medium heat until lightly golden on both sides.
Step 4:

Cut the onion into half-moons — slice one half with the grain and the other half against it. That way some of the onion melts into the sauce while some stays visible in the dish. Remove the meat from the skillet and sauté the chopped onion in the same oil until translucent.
Step 5:

Put the meat and onion into a deep skillet, sauté pan, or pot. Add the spices: a few bay leaves and some black peppercorns; you can also sprinkle in freshly ground black pepper. Salt to taste.
Step 6:

Add the sour cream — a higher-fat one is better, as it makes the meat softer and juicier. Stir everything well. In a glass of warm water, stir two tablespoons of flour, then pour the mixture into the pan with the meat. You could add the flour directly to the meat and sour cream, but then it's hard to avoid lumps and the flour won't blend well.
Step 7:

There should be enough liquid to cover the meat by about an inch. If there's less, add water and stir. Set the pan over medium heat and braise, covered, for about an hour. Check on the meat as it cooks, stir it, and add clean water if the liquid runs too low. Turn off the heat and let the braised beef rest under the lid for a bit.
Step 8:

Serve the braised beef with a side, spooning the sour cream gravy from the pan over the top. Enjoy!