Dresden Beef Stew
As a young girl my parents and I spent almost every Sunday night at either my grandparent’s home or the home of my great aunt and uncle. Those Sunday nights involved Lawrence Welk on TV and a good meal. I especially remember the smells from my great aunts kitchen. All the women in the family hovered there chatting, stirring, and tasting.
When my great aunt past away I rummaged through her things and found several cookbooks that I hoped would lead me to those great smells and memories. One recipe I found just by chance and decided to try one day. As soon as the meat began to cook and the spices heat up I was taken back to that kitchen and the sounds and smells of those Sunday nights at her home. It’s become one of my favorite dishes all over again.
• 4 lbs round steak cut into 1-inch cubes• 4 tbs. butter
• 1 tbs. olive oil
• 2 large onions, sliced
• 2 tsp. curry powder
• 1 tsp. grated fresh ginger
• 2 tbs. Worcestershire sauce
• 1-2 cloves garlic, crushed
• 1 cup white wine
• salt and pepper
• 2 cups (1 pt.) sour cream
• 2 tbs. prepared horseradish
• ¼ c. chopped parsley
Heat butter and oil in Dutch oven. Brown the meat. Add onions and brown. Stir in curry, Worcestershire, garlic, salt, pepper and wine. Cover and bake in 300 degree F. oven for 3 hours or until meat is tender. Combine sour cream and horseradish. Add to the stew just before serving. Heat thoroughly but do not boil. Garnish with parsley.
Author: Robin L. Daou
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