Swiss Steak à la Deutsch

Ingredients  - 4 to 6 servings

   2 lbs. of boneless round or top sirloin from: caribou, moose, elk, venison, bison or beef; cut into 4 to 6 serving pieces, 1" to 1½" thick.

   4 slices of thick sliced quality bacon

   1 medium onion, chopped fine

   2 bay leaves

   10 whole black peppercorns

   6 whole allspice berries

   3 whole cloves

   1 cup of all purpose white flour

   2 Table Spoons of Hungarian paprika

   Home made stock from the type of meat to be used or one can of Swanson’s beef broth and one can of Swanson’s chicken broth

   1 cup of sour cream (Hampshire style)

   2 ounces of Madeira

Preparation

Place flour in clean dry iron skillet over low heat, constantly stirring gently with spoon until flour takes on a golden hue of brown. This can take 30 to 40 minutes. When flour is a golden brown, stir in paprika and continue to toast and stir until paprika begins to darken. Do not burn   Remove browned flour and paprika from the skillet and set aside. (The flour and paprika preparation can be done in advance and stored in an airtight container.)

Fry bacon in iron skillet to render fat. Remove bacon pieces and discard or use for another purpose. (For a more authentic flavor, use fresh bacon, un-smoked, that has been impregnated with crushed juniper berries for at least six hours.)

Dredge steak pieces in browned flour/paprika mixture; reserving at least two tablespoons for sour cream.

Increase heat in iron skillet laden with bacon drippings. Sear floured meat pieces on both sides. Remove meat and set aside on platter. Deglaze frying pan with a splash of gin. Reduce heat. Put chopped onion and remaining spices in frying pan to sauté. A little butter may be added if not enough bacon fat remains. Sauté onions until translucent. Lay meat pieces on onion and spice bed. Add stock or broth. Cover pan and reduce heat to a slow simmer. Simmer do not boil for about two hours or until meat is tender. Remove meat from pan. Strain liquid from pan; removing spent onions and whole spices. Return strained broth to frying pan over high heat, uncovered, reducing volume about in half. Turn heat off. Mix approximately two tablespoons of reserved browned flour/paprika into sour cream. Stir in some of the heated broth to temper the sour cream mixture. Gradually whisk sour cream mixture into warm broth until fully incorporated and smooth. Add about two ounces of quality Madeira. Return meat pieces to the gravy. Reheat but do not cook further. Serve.

Serving Suggestions

Traditionally this meat and gravy dish should be served with ample mashed potatoes. An ideal vegetable accompaniment is steamed asparagus. A wilted lettuce/baby spinach leaves/dandelion greens makes an interesting salad course.