This is filling and a crowd pleaser, even for the members of my family that aren’t crazy about red meat.  The sour cream in the sauce makes it rich and luscious.

This dish reminds me of the best meal I had while backpacking around Germany – it is hearty yet sophisticated, and begs to be eaten with a bold beer (my favorite Belgian beer is Leffe, American is Sam Adams or a Dogfish IPA).

 Ingredients

2 pounds round cubes (or split it 1 pound of round and 1 pound of fattier chuck or brisket for extra flavor)

2 large shallots or 1 medium onion minced

2 cloves garlic minced

2 heaping tablespoons flour

2 tsps salt

¼ tsp pepper

1 ½ teaspoon paprika

¼ tsp dried thyme (crushed in your palm)

1 bay leaf

1 28 ounce can of whole tomatoes (put a scissor into the can and cup the tomatoes up into chunks)

¼ cup of wine (I used port, but dry Sherry or any red wine would work well)

1 cup water or low sodium beef broth

1 cup sour cream

Put 2 pounds of round steak cubes cut into 1” – 2” cubes into a Crock-Pot with 1 finely chopped onion (or 2 chopped shallots) and 2 cloves of garlic diced.  Stir in 2 tablespoons flour and mix to coat the meat.  Add in the salt, pepper, paprika, dried thyme, bay leaf and can of whole tomatoes.

Pour a splash of Port wine or similar.  Cook for 8-10 hours on low heat or 4-5 minutes on high in a crock pot (works to do it overnight if you don’t want it on during the day while you are out).

Tip:  I prefer the results when cooked on low for a long time, the tomatoes break down and the meat gets super tender.  

When there is 30 minutes left of cooking time add 1 cup of sour cream and stir in well.  Remove the bay leaf and serve hot.

Serve over extra wide egg noodles.  Tastes great with baby peas mixed in or on the side…or with another German favorite and crunchy veggie:   Blumenkhol