This recipe transforms simple beef into an incredibly tender, flavor-packed dish through slow braising in a velvety sour cream sauce. The combination of milk and sour cream creates a uniquely rich and tangy sauce that pairs perfectly with the tender meat.
Why This Recipe Works
The secret to this dish lies in properly searing the meat to develop a flavorful crust, then slowly braising it in a creamy sauce that becomes increasingly rich as it reduces. The addition of both butter and sour cream creates an exceptionally smooth, luxurious sauce.
Ingredients
For the Beef
- 1.5 lbs (700g) beef chuck or sirloin, cut into 1.5-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons butter
For the Sauce
- 1 red onion, finely diced
- 1 medium carrot, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons sour cream
- 1 tablespoon tomato paste
- ⅔ cup (150ml) warm whole milk
- Fresh parsley for garnish
For Serving
- 2 lbs (900g) potatoes, peeled and cut into chunks
- Salt for cooking potatoes
Step-by-Step Instructions
Preparing the Meat
- Pat the beef cubes dry with paper towels – this is crucial for proper browning.
- Season generously with salt and pepper on all sides.
- Heat 2 tablespoons butter in a large, heavy-bottomed pan over high heat until foaming.
- Working in batches, sear the meat for 2-3 minutes per side until deeply browned.
- Remove seared meat to a plate and set aside.
Creating the Sauce
- In the same pan, reduce heat to medium and add 2 tablespoons butter.
- Add diced red onion and carrots, cooking until softened (about 5-7 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 1-2 minutes to caramelize slightly.
- Gradually add warm milk, stirring constantly to prevent lumps.
- Whisk in sour cream until completely smooth.
Braising the Beef
- Return the seared meat and any accumulated juices to the pan.
- Bring to a gentle simmer, then reduce heat to low.
- Cover and cook for 1-1.5 hours, stirring occasionally, until meat is fork-tender.
- Check sauce consistency periodically, adding more warm milk if needed.
Preparing the Potatoes
- While the beef is braising, place peeled potato chunks in cold, salted water.
- Bring to a boil and cook until tender (about 15-20 minutes).
- Drain and keep warm until serving.
Finishing the Dish
- Taste and adjust seasoning with salt and pepper.
- Garnish with freshly chopped parsley.
- Serve hot over boiled potatoes.
Storage and Reheating
This dish actually improves overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to thin the sauce.
Nutritional Information
(Per serving, serves 4)
- Calories: 520
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 145mg
- Sodium: 580mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Protein: 38g
Expert Tips
- Choose well-marbled beef for the most tender result
- Don’t overcrowd the pan when searing – work in batches if needed
- Let meat come to room temperature before cooking for even browning
- Keep the braising temperature low – the sauce should barely simmer
- Stir occasionally to prevent the sauce from sticking
- If sauce becomes too thick, thin with warm milk
- For extra flavor, add a bay leaf during braising
- Rest the meat for 5-10 minutes before serving
This braised beef dish is comfort food at its finest. The tender meat and rich sauce create a memorable meal that’s perfect for family dinners or special occasions.
