One of the ingredients is something called clarified butter. I wasn't sure what it was or where I could find it, but luckily we found it at the store. I took a picture of it in case other expats wanted to see how it is packaged. I also found some ways to make it at home but for this time, we saved time and bought it.
I started out by browning the beef. In case you don't know, browning the beef means letting in sit under medium high heat with the clarified butter. For impatient people like myself, RESIST ALL URGES TO STIR! The Scientist had to step in and remind me to wait. It is also important to do it in separate batches (cue the impatience again) so the pan doesn't get too crowded and the meat can brown nicely.
After it was a delightful brown (I only had to do 2 batches of meat), I added the tomatoes, paprika and onions. It smelled heavenly...
I took other pictures of the rest of the cooking process but they didn't turn out very well. I will leave pictures and smells to your imagination. Yummy!
We served it over whole wheat Bandnudeln which resemble egg noodles but I am not quite sure exactly what the translation would be.
VERDICT: 2 thumbs up! This is a KEEPER! The sauce had depth and substance. The meat melted in your mouth. This was gobbled up by all members of the family.
- Crème fraîche is not only easy to find in Germany, it is also very cheap!
- The only change I made was that I added parsley to my sauce near the end when I added the citrus zest.
- I found that after I added the Creme fraiche, it only took 6-8 min more to thicken up.
- This recipe, like Christina pointed out, is very flexible and forgiving. For example, if you can't find creme fraiche, use sour cream.
Thank you again Christina for having this great idea!
MY BAND WAGON
Those of you who know me, know that we eat vegetarian as much as possible for many reasons - the main one being that we don't agree with factory farming methods. The link will take you to one of my favorite authors who has written many books on this subject.
However, there are ways to get around this. We used to buy 1/2 a cow from a collague of mine who ran a small farm. This meat was purchased from a butcher shop, while slightly more expensive, that only deals with small local farmers. I won't delve too much more into this subject because I still believe people need to make choices for themselves on what they decide is best for their families (and budget!).
However, I have heard that the conditions in Germany are much better than in the US. I wondered if anyone out there has any information about this?