Beef split in cream sauce

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Beef split in cream sauce

— beef chuck, 600 grams
— white onion, 1 piece
— beef boulion, 100ml
— fine-grained sea salt, 1 tsp
— wheat flour, 1 tablespoon
— cream 18%, 3 tablespoons
— frying oil
— ground sweet pepper
— ground black pepper
— bear garlic
— water
— parsley

Wash the beef chuck, cut across the fibers into slices about 2 cm thick. Fry in a pan in a strongly heated oil (the amount of oil used depends on the size of the pan — the oil is only to cover the surface of its bottom with a very thin layer). Fry the beef on each side for about 2 minutes.
Put on a plate.
Cut the onion into cubes and fry in a pan with 2 tablespoons of oil, season with pepper, salt, bear garlic and sweet pepper.
Put the fried beef again in a pan with onions, pour the beef boulion and stew under cover until the meat softens. Mix flour with approx. 50ml of cold water, pour into a pan with boiling other ingredients. Mix, add sour cream and boil. Cook for about 2 minutes.
Serve with potatoes, porridge, potato pancakes, pasta or dumplings and your favorite salad sprinkled with parsley.


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