SC - feverfew

[Donna Kenton]

Varju at aol.com wrote:
> 
> OK, folk.  are there any other brave souls out there who want to give the
> Sour Vetrece recipe a try other than Brid and Conchobar?
> 
> If not I'll post my version for comparison.
> 
> Noemi

Hey there!

Sorry I haven't got to this sooner; time has been at a premium all
week...here's my shot at it:

2 lbs beef eye round
1 1/2 cups diced bacon, around 1/2 pound
4 medium onions, finely sliced
4 or 5 fresh bay leaves, finely shredded ("chiffonade" cut)
2 cloves garlic, sliced
1/2 tsp black pepper, ground
1/4 - 1/2 tsp crushed fresh mace
1/2 tsp fresh ginger, finely grated
1 tsp sugar
salt to taste
1/4 tsp saffron threads, moistened with 1 Tbs water
2 Tbs prepared mustard
1/2 cup red wine vinegar
Juice of 1/2 lemon
1 lemon, sliced
1 1/2 cups sour cream

Seems pretty close to Stroganoff, to me.

Slice the beef into thin scallops, approximately 3 x2 x 1/4 inches.

In a wide, deep casserole on a very gentle heat, sweat the bacon to
render the fat out. When the bacon is golden and crispy, and you have
some frying fat, remove the bacon and reserve.

Raise the heat, and in small batches, fry the beef until brown. Some
beef juice will begin to accumulate in the pan. Pour it off and reserve
along with your browned beef slices. In the same pan saute the garlic
for ten seconds or so, and then add the onions. Fry them until they are
slightly caramelized. You may need to add a splash of water to keep
concentrated juices from sticking to the pan and burning. When the
onions and garlic are just golden, add the beef and juice back to the
pan, and add the ginger, the mace, the pepper, a pinch of salt, and the
sugar, and stir. Add the vinegar and the lemon juice, lower the heat,
and simmer very slowly for about 40 minutes, or until the beef is almost
tender.

Add the mustard, the saffron, the shredded bay leaves, and the lemon
slices and cook for five minutes more. Shake the pan gently to mix, as
you don't want meat or lemon slices to break up. Put the sour cream in a
bowl, and mix in some of the hot cooking liquid from the beef ragout.
Whip out any lumps in the sour cream mixture, and add to the pan,
swirling the pan to mix. Don't let it boil after the cream is added,
especially at this level of acidity, or it will curdle. Remove the pan
from the heat and serve immediately, probably with boiled tarhonya
dumplings and a garnish of bacon lardons.  

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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