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Swabian Beef (Schwabisches Fleisch)

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“Tenderloin sliced and pounded, larded for extra tenderness and served with gravy made from onions capers, lemon rind, pickles and anchovies.”

Ingredients Nutrition


  1. Slice meat 1/4 inch thick.
  2. Trim edges; pound; season with salt and pepper, and lard with strips of salt pork.
  3. Sprinkle one side with flour.
  4. Fry gently in 2 Tablespoons fat until medium rare.
  5. Pour fat into another pan.
  6. Add 1/2 cup water or soup stock to remaining gravy; bring to a boil.
  7. Fry onions in fat in pan, adding 1 more Tablespoon fat. Mix in flour. Add parsley, gravy, and sour cream. (If needed, add some more soup stock.)
  8. Place meat in gravy with capers, lemon rind, pickles, and anchovies.
  9. Simmer until tender (about 20-30 minutes). Serves 6.
  10. NOTE: If another cut of beef is used instead of tenderloin, cook about 1 ½ to 2 hours, or until tender, and add sour cream before serving.

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